This sweet jalapeno cornbread bakes up golden on top and tender inside, with little pops of green pepper that add gentle heat to every square.
It mixes in two bowls, needs no special equipment, and goes from pantry to table in about 35 minutes. Buttermilk keeps the crumb moist, and a hot oven gives the edges a crisp, browned crust.
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Why This Sweet Jalapeno Cornbread Recipe Works
A balance of flour and cornmeal gives the cornbread a tender, cake like crumb with the toasty flavor and light grit that only cornmeal brings.
Sugar and buttermilk work together here. The sugar rounds out the heat of the peppers, and the buttermilk adds tang and keeps the squares moist for days.
Seeding the jalapenos gives mild warmth that most people enjoy, and leaving a few seeds in raises the heat. Either way, the peppers stay bright and slightly crisp inside the soft crumb.
Ingredients for Sweet Jalapeno Cornbread
- 2 cups all purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup (8 tablespoons) unsalted butter, melted and slightly cooled
- 1 cup buttermilk
- 2 large eggs
- 2 jalapenos, seeded and diced
- 1 tablespoon unsalted butter, softened, for the pan
Yellow cornmeal. Medium grind gives the classic color and a pleasant, light grit.
Buttermilk. Its acid tenderizes the crumb and reacts with the baking powder for a good rise.
Jalapenos. Seed them for mild heat or leave some seeds in for more kick. Dice them small so every bite has a little.
Baking powder. It lifts the cornbread and keeps it tender. Check that your tin is fresh.
Melted butter. Cool it slightly before mixing so it does not cook the eggs.
How to Make Sweet Jalapeno Cornbread
1. Heat the oven and prep the pan Heat the oven to 400 degrees F and grease a 9×13 inch baking dish or a 12 inch cast iron skillet. A hot skillet gives the crust a deeper crunch.
2. Prep the jalapenos Remove the stems and seeds from the jalapenos for mild heat, then dice them small. Keep some seeds if you want more kick.
3. Mix the dry ingredients Whisk the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
4. Mix the wet ingredients Whisk the melted butter, buttermilk, and eggs in a second bowl until smooth.
5. Combine Pour the wet mixture into the dry and stir just until no dry streaks remain. A few lumps are fine. Fold in the jalapenos.
6. Bake Pour the batter into the pan and bake for 20 to 25 minutes, until the top is golden and a toothpick comes out clean.
7. Cool and slice Cool in the pan for 10 minutes, then cut into 12 squares.
How to Serve Sweet Jalapeno Cornbread
Serve the squares warm with softened butter. This cornbread is a natural partner for creamy pumpkin soup, homemade baked beans, Dutch oven pot roast, and cilantro lime rice, and it is also good split and toasted for breakfast.
How to Store and Reheat Sweet Jalapeno Cornbread
Cool completely, then wrap tightly or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, or freeze wrapped squares for up to 3 months. Thaw at room temperature and warm in the microwave for 15 to 20 seconds, or wrap in foil and warm in an oven set to 350 degrees F for about 10 minutes.
Tips and Variations for Sweet Jalapeno Cornbread
Wear gloves. Jalapeno oils can sting your skin and eyes. Wear gloves or wash your hands well after handling the peppers.
Use buttermilk. If you only have milk, stir 1 tablespoon of lemon juice into 1 cup of milk and let it stand for 5 minutes.
Do not overmix. Stir only until the flour disappears. Extra mixing makes the cornbread tough.
Preheat the skillet. Place a greased cast iron skillet in the oven while it heats, then pour the batter into the hot pan for a crunchier crust.
Adjust the sweetness. For a less sweet loaf, cut the sugar to 1/3 cup.
Add cheese. Fold in 1 cup of shredded cheddar for a richer, savory version.
Skip the raw batter. Do not taste the batter, because it contains raw eggs and flour.
Test for doneness. A toothpick in the center should come out clean. For more on egg safety, see the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Sweet Jalapeno Cornbread
How spicy is this sweet jalapeno cornbread?
With the seeds removed it is mild, with just a gentle warmth. Leave in some seeds or add a third pepper for more heat.
Can I bake this sweet jalapeno cornbread in a cast iron skillet?
Yes. Use a 12 inch skillet, heat it in the oven first, and bake for the same time. The crust will be deeper and crunchier.
How do I keep this sweet jalapeno cornbread moist?
Use buttermilk, do not overmix, and pull it from the oven as soon as a toothpick comes out clean. Wrap leftovers tightly.
Can I use milk instead of buttermilk?
Yes. Add 1 tablespoon of lemon juice to 1 cup of milk and let it stand for 5 minutes before using.
Can I use canned jalapenos?
Yes. Drain them well and pat them dry. Use about 1/2 cup, and expect a milder, slightly softer flavor.
Sweet Jalapeno Cornbread
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Toothpick
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 3 ½ tsp baking powder
- ¾ tsp kosher salt
- ½ cup unsalted butter melted and slightly cooled
- 1 cup buttermilk
- 2 large eggs
- 2 jalapenos seeded and diced
- 1 tbsp unsalted butter softened, for the pan
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F, grease the pan, and dice the seeded jalapenos.
- Mix the dry. Whisk the flour, cornmeal, sugar, baking powder, and salt.
- Mix the wet. Whisk the butter, buttermilk, and eggs, then stir into the dry until just combined and fold in the jalapenos.
- Bake. Pour into the pan and bake for 20 to 25 minutes until golden and a toothpick comes out clean.
- Cool. Cool for 10 minutes and cut into 12 squares.
