The Best Jalapeño Cornbread Recipe

soft, moist, and fluffy jalapeño cornbread

The Best Jalapeño Cornbread Recipe

This easy jalapeño cornbread recipe is soft, fluffy, and perfectly moist, with a delicious balance of sweetness and heat. Made with fresh jalapeños and creamed corn, it's a flavorful homemade side dish that pairs perfectly with chili, soups, stews, or your favorite family dinner.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 245kcal

Author Savory Thoughts

Equipment

Baking dish: 9×13 inches
Oven Oven temperature: 350°F

Ingredients

Dry Ingredients

1¼ cups yellow cornmeal
1¼ cups finely ground yellow cornmeal
1 cup all-purpose flour
2 tablespoons baking powder; 6 teaspoons
1 teaspoon salt

Wet Ingredients

2 cups whole milk
3 large eggs
½ cup vegetable oil
3 fresh jalapeño peppers; finely chopped (remove seeds and membranes for less heat)
1 can cream corn; 8.5 oz creamed corn
1 cup granulated sugar; reduce to ½ cup for less sweetness
1 tablespoon vanilla extract

Instructions

Prepare the ingredients
Preheat your oven to 350°F (175°C).
Grease your baking dish and set it aside. Finely chop the jalapeños, removing the seeds and membranes if you prefer a milder flavor.
Mix the dry ingredients
In a large bowl, whisk together both types of yellow cornmeal, all-purpose flour, baking powder, and salt until evenly combined.
Combine the wet ingredients
In a separate bowl, whisk together the whole milk, eggs, vegetable oil, sugar, and vanilla extract.
Stir in the creamed corn and chopped jalapeños.
Combine and bake
Pour the wet ingredients into the dry ingredients and gently stir until combined.
Avoid overmixing, as this can make the cornbread dense instead of fluffy.
Transfer the batter to your prepared baking dish and spread it evenly.
Bake at 350°F for approximately 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Do NOT OVERBAKE as this can your cornbread dry.
Cool and serve
Allow the cornbread to cool slightly before slicing. Serve warm with butter or a drizzle of honey for an extra touch of sweetness.

Video

Notes

How to Store and Reheat

Refrigerator: Allow the cornbread to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.

Freezer: Wrap individual slices tightly and freeze for up to 3 months.

Reheating: Warm individual slices in the microwave in short intervals, or wrap them in foil and reheat in a 300°F oven until warmed through.

Frequently Asked Questions

Is jalapeño cornbread spicy? It has a mild kick, but the heat depends on the jalapeños you use. Removing the seeds and white membranes helps reduce the spiciness. The sugar and creamed corn also balance the pepper flavor.

What makes this jalapeño cornbread moist? The combination of whole milk, vegetable oil, and creamed corn helps create a soft, moist texture. Avoiding overmixing and overbaking also makes a difference.

Can I use frozen or canned jalapeños? Fresh jalapeños are recommended for their flavor and texture. Drained canned jalapeños can be used, but they may change the flavor and moisture of the batter.

Can I make jalapeño cornbread less sweet? Absolutely! Reduce the granulated sugar from 1 cup to ½ cup. You'll still get a slightly sweet cornbread with the flavor of fresh jalapeños.

Can I make this cornbread ahead of time? Yes. Bake it a day ahead, allow it to cool completely, and refrigerate it in an airtight container. Warm it before serving.

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**** Calories are estimated per serving.

Nutrition