Look no further than this Jalapeño Cornbread Recipe. It’s ultra moist, delicious and addictive. Sweet and with a very mild hint of spicy, soft on the inside, and buttery delicious.
This cornbread is absolutely delicious and is meant to be served with stews, like this keto beef stew, soups, like this Haitian Soup Joumou, or with this French pumpkin Soup, or as a side dish. It’s a quick cornbread recipe that takes only less than 40 minutes to bake its way up to the table.
Recipe Ingredients And Baking Method
The full list of ingredients and exact measurements are listed in the recipe card. For now, listed below are the ingredients you’ll need, a quick video and step-by-step guide to help you make this dish perfectly each time.
This Jalapeño Cornbread is moist, tender, with a slight crunch on the outside around the edges; basically everything you’d want from your cornbread. Here are the ingredients.
- Cornmeal and all-purpose flour – When combined together they will provide body to the texture to the bread.
- Baking powder, baking soda, and eggs – These ingredients will serve as a binding agent and will help the cornbread rise up as it bakes.
- Buttermilk – The buttermilk will keep the cornbread moist. Feel free to swap in whatever milk you keep on hand.
- Jalapeños – For a hint of spicy flavor.
- Butter –Bring in some richness to the cornbread.
- Kosher salt – Is used to balance out the sweet flavor and will help the other flavors come to life.
- Cream style corn: The cream corn will provide extra richness and sweetness to the cornbread.
- Vanilla Extract – This will enhance all of the other flavors in the jalapeño cornbread.
How to make jalapeño cornbread from scratch?
What the video to make this cornbread with ease each and every single time.
- Preheat oven to 350°F. Spray nonstick pan (8×8 size) with cooking spray. Set the pan aside.
- Mince or dice the jalapeños and set aside.
- In a mixing bowl, whisk together sifted all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mix together buttermilk, eggs and melted butter, vanilla extract, sugar, and cream style corn, and jalapeño peppers.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Pour the mixture evenly into the cavity pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cooling but not cold. Best served warm and enjoy.
There are so many recipes for cornbread. But if would prefer something with a little hint of heat, then this recipe is for you and you will not be sorry!
Jalapeño Cornbread Tips & Notes
- If you’re making the jalapeño cornbread into triangle shapes, use a triangle pan help to ensure you end up with equal portion pieces. No need to use parchment papers.
- To have the perfect cornbread that is moist, I recommend using finely ground cornmeal. The course cornmeal will provide a tough texture and will make the cornbread seem a little dense. I reserve the course cornmeal for making Haitian Mais moulin (our Haitian version of polenta).
- Use buttermilk instead of regular milk as it will provide a rich flavor.
- You do not need to bake this cornbread in a silicon pan. A suitable skillet will work well for this recipe.
- If you don’t like jalapeños, feel free to not include them. The recipe will still be as delicious. If you do like the heat but do not want to use jalapeños, feel free to use cayenne pepper, we have a full list of substitutes for cayenne pepper here.
- You can add cheese to this recipe if you are a cheese lover. Be mindful it will alter the taste of this jalapeño cornbread.
- Be sure to completely whisk out all the lumps prior to baking your cornbread. This will help to lighten the bread even more.
- You are not limited to only using sugar. Honey works well, and so does natural sweeteners. Be mindful that the taste may alter.
- I like to use cream of corn or cream style corn instead of kernel corn because it adds extra sweetness to the bread.
Frequently Asked Questions (FAQs)
Jalapeños cornbread is great with butter or honey. You can also have it as a side with chili, soups and or stews.
It does not have to be. Removing and discarding all the seeds from the jalapeños will decrease the amount of heat that’s added.
Absolutely, it pairs well with grits or gravy.
No, typically cornbread need to be refrigerated, it can be stored at room temperature for up to 3 days. However, to make it last longer I recommend storing it in the refrigerator.
Storing Leftover Cornbread
After you have had the chance to enjoy your cornbread, store leftovers in the refrigerator or in the freezer. Be sure that the cornbread is completely cooled.
Place it in an air tight container and place it in the refrigerator. You may have to cut the cornbread into smaller pieces depending on the size of container you are using.
To freeze the cornbread, wrap it in aluminum foil or plastic wrap to keep it “fresh”, then place it in a freezer bag and store until you ready to use it.
You may store it on the counter for 3 days by wrapping it in aluminum foil or plastic wrap to also keep it fresh.
You may store the Jalapeño cornbread in the freezer for up to 1 month and in the deep freezer for up to 3 months. When ready to eat, allow the cornbread to thaw overnight at room temperature and reheat for about 30-45 seconds.
Haitian Recipes To Enjoy With The Cornbread
If you are wondering what goes with jalapeños cornbread, here are a few Haitian recipe options for you to enjoy with it.
Serves well with this Haitian Legume (eggplant stew).
Pairs well with this Haitian Lalo (Jute Leaves).
It also works well with this Haitian Okra Stew.
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The Best Jalapeño Cornbread Recipe
- 1 Cup All-Purpose Flour Sifted
- 1 Cup Cornmeal
- ½ Tsp. Baking Soda
- 1 ½ Tsp. Baking Powder
- ¼ Tsp. Kosher Salt
- 1 Stick Butter Melted and cooled
- 1 Cup Buttermilk
- ½ Cup Sugar Plus 2 Tbsp. We used cane sugar
- 1 Large Egg
- 1 Can Sweet Style Cream Corn (14.75 Oz.)
- 2 Jalapeno Peppers Seeded and diced
- ½ Tsp. Vanilla Extract
- Preheat oven to 350°F. Spray nonstick pan (8×8 size) with cooking spray. Set the pan aside.Mince or dice the jalapeños and set aside.In a mixing bowl, whisk together sifted all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mix together buttermilk, eggs and melted butter, vanilla extract, sugar, and cream style corn, and jalapeño peppers.Add the wet ingredients to the dry ingredients and stir until well combined. But do not over mix.Pour the mixture evenly into the cavity pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.Allow cooling but not cold. Best served warm and enjoy.