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Jalapeno Cornbread


Jalapeño cornbread can be eaten alone or with your favorite protein! Spicy and savory, it is sure to be a crowd hit!

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Rate this recipe 4.5/5 (12 Votes)


  • 1 1/4 cups flour
  • 1 1/2 cups cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/4 cups buttermilk
  • 2 eggs
  • 1/2 stick melted butter
  • 1 tablespoon chopped pickled jalapenos


Servings 8
Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

Combine flour, cornmeal, sugar, baking powder, 1 teaspoon salt, and baking soda in a large bowl.

Whisk buttermilk, eggs, melted butter, and chopped pickled jalapeños in a medium bowl; stir into the flour mixture.

Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapeños.

Bake at 450 degrees F, 20 to 25 minutes.

Serve, enjoy!

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