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3 jalapeño cornbread on white plate

The Best Jalapeño Cornbread Recipe

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. 
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10 People
Calories 245kcal


  • Oven


Dry Ingredients

  • 1 Cup All-Purpose Flour Sifted
  • 1 Cup Cornmeal
  • ½ teaspoon Baking Soda
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Kosher Salt

Wet Ingredients

  • 1 Stick Butter Melted and cooled
  • 1 Cup Buttermilk
  • ½ Cup Sugar Plus 2 tablespoon We used cane sugar
  • 1 Large Egg
  • 1 Can Sweet Style Cream Corn (14.75 Oz.)
  • 2 Jalapeno Peppers Seeded and diced
  • ½ teaspoon 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.
    Jalapeño Cornbread step by step 1
  • 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.
    Jalapeño Cornbread step by step 2



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Calories are estimated per serving. 


Serving: 10People | Calories: 245kcal | Carbohydrates: 39g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 171mg | Sodium: 324mg | Potassium: 150mg | Fiber: 1g | Sugar: 11g | Vitamin A: 74IU | Calcium: 28mg | Iron: 2mg