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This Jalapeno Cornbread is moist, buttery, and sweet with honey, plus just the right kick of heat from pickled jalapenos. I bake a pan whenever there is a pot of chili simmering on the stove, and it disappears fast. It is the perfect sweet and spicy side, especially next to a bowl of our turkey chili.
Honey and buttermilk keep this cornbread incredibly moist, while pickled jalapenos add a tangy pop of heat in every bite.
Jalapeno Cornbread Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 9 servings
- ⚡ Calories: 436kcal
- 🌶️ Flavor Profile: Sweet, savory, moist, with a little heat
- ✋ Difficulty: Easy, a simple one-bowl bake, like our stuffed pepper soup pairing
Quick Answer
To make jalapeno cornbread, beat softened butter and sugar until smooth, then whisk together the cornmeal, flour, baking powder, and salt in a separate bowl. In a third bowl, stir together the buttermilk, honey, and eggs. Add the wet and dry ingredients to the butter mixture in alternating additions, whisking after each, then fold in the chopped pickled jalapenos. Spread the batter into a greased 9×9 dish and bake at 400 degrees for about 25 minutes, until a toothpick comes out clean. Let it cool, then slice into squares and serve with butter and honey.
Jump to:
Why This Recipe Works
Click to see the technique science
- Moist and tender. Buttermilk and honey keep this cornbread soft and moist, never dry or crumbly.
- Sweet and spicy. Honey adds gentle sweetness while pickled jalapenos bring a tangy pop of heat.
- Easy one-dish bake. Everything mixes up in a few bowls and bakes in a single 9×9 dish for easy cleanup.
- Adjustable heat. Add more or fewer jalapenos to make it as mild or as fiery as you like.
- The perfect side. It is made for serving alongside chili, soup, and barbecue, soaking up every bite.
- Bakery-style texture. Real cornmeal gives it that classic, slightly crumbly cornbread texture with great corn flavor.
Why You’ll Love This Recipe
- It is moist, buttery, and sweet with honey, plus a tangy kick from pickled jalapenos.
- Everything mixes up easily and bakes in one dish in about 40 minutes.
- It is the ultimate cozy side, especially next to our chunky beef chili.
Key Ingredients
Simple pantry staples come together for this sweet and spicy cornbread.
- Cornmeal: The base of the cornbread, giving it that classic texture and rich corn flavor.
- Buttermilk: Keeps the cornbread moist and tender with a subtle tangy flavor.
- Honey: Adds natural sweetness and helps keep the crumb soft and moist.
- Pickled jalapenos: The star add-in, bringing tangy heat in every bite, adjustable to taste.
- Butter, sugar, and eggs: They add richness, structure, and just the right amount of sweetness.
See recipe card for exact quantities.
Variations and Substitutions
Make this jalapeno cornbread your own with a few easy twists.
- Add cheese: Fold in shredded cheddar or pepper jack for a cheesy jalapeno cornbread.
- Use fresh jalapenos: Swap the pickled jalapenos for diced fresh ones for a sharper, greener heat.
- Make it sweeter: Add a little extra honey or sugar if you like a sweeter cornbread.
- Add corn: Stir in a half cup of frozen or canned corn kernels for extra texture and sweetness.
- Make muffins: Divide the batter into a muffin tin and bake for individual cornbread muffins to serve with our vegetarian chili.
How to Make Jalapeno Cornbread
- Preheat the oven to 400 degrees and grease a 9×9 dish. Beat the softened butter and sugar together until smooth.
- In a separate bowl, combine the cornmeal, flour, baking powder, and salt.
- In a third bowl, stir together the buttermilk, honey, and eggs.
- Add the wet and dry ingredients to the butter mixture in alternating additions, whisking after each, then fold in the chopped pickled jalapenos.
- Spread the batter evenly into the prepared baking dish.
- Bake for about 25 minutes until a toothpick comes out clean, then let it cool before slicing into squares.
Recipe Tips & Tricks
- Do not overmix the batter once the flour goes in, since overmixing makes cornbread tough instead of tender.
- Line the dish with parchment with overhang so you can lift the whole cornbread out for easy slicing.
- Drain the jalapenos well so the extra brine does not make the batter too wet.
- Check early with a toothpick since ovens vary, and pull it the moment it comes out clean.
- Let it cool for about 20 minutes before slicing so it holds together in neat squares.
- Serve it warm with butter and honey, especially alongside our turkey chili.
Serving Ideas and Suggestions
This jalapeno cornbread is the ultimate sidekick for a cozy bowl of chili or soup. Serve it warm with a pat of butter and a drizzle of honey next to our white chicken chili or chunky beef chili, and let everyone sop up every last bit.
It is perfect for game day, potlucks, barbecues, and weeknight dinners. Pair it with pulled chicken tacos for a Tex-Mex spread, or serve it alongside a hearty beef barley soup on a chilly night. The sweet honey and spicy jalapenos make it a guaranteed crowd-pleaser.
Store leftover jalapeno cornbread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Warm slices in the microwave or oven before serving, and add a little butter and honey to bring back that fresh-baked taste. It also freezes well for up to 3 months.
Jalapeno Cornbread FAQs
This jalapeno cornbread has a mild to medium heat that is balanced out by the honey and buttermilk, so it is flavorful without being overwhelming. The pickled jalapenos add a tangy warmth rather than a fiery burn. You can easily control the spice level by adding more jalapenos for extra heat or fewer for a milder cornbread. Removing the seeds or using fresh jalapenos will also change the intensity.
Yes, you can absolutely use fresh jalapenos. Fresh jalapenos give a brighter, greener, and slightly sharper heat compared to the tangy, mellow flavor of pickled ones. Dice them finely and fold them into the batter just like the pickled version. For less heat, remove the seeds and membranes first. Pickled jalapenos add a little extra moisture and tang, so the cornbread may be slightly different in texture with fresh.
Dry cornbread is usually the result of overbaking or overmixing the batter. Cornmeal can dry out quickly, so check it with a toothpick a few minutes early and pull it as soon as it comes out clean. Overmixing develops too much gluten and makes it tough and dry. The buttermilk and honey in this recipe help keep it moist, so measure carefully and avoid adding extra flour, which can also dry it out.
Yes, jalapeno cornbread is great for making ahead. Bake it, let it cool completely, then store it covered at room temperature for up to 3 days or in the fridge for up to a week. Warm individual slices in the microwave or a low oven before serving to bring back that fresh, soft texture. You can also bake it a day before a party and simply reheat the whole pan, covered with foil, until warmed through.
Jalapeno cornbread is the perfect side for anything cozy and saucy. It is classic alongside chili, soups, and stews, where it can soak up all the broth. It also pairs beautifully with barbecue, pulled pork, fried chicken, and Tex-Mex dishes. Serve it warm with butter and honey, or crumble it into a bowl of chili. It works for everything from weeknight dinners to game day spreads and potlucks.
Yes, jalapeno cornbread freezes very well. Let it cool completely, then wrap individual squares or the whole loaf tightly in plastic wrap and foil, or store in a freezer bag, for up to 3 months. Thaw at room temperature or reheat straight from frozen in a low oven until warmed through. Freezing in individual portions makes it easy to grab a piece whenever you want a quick, comforting side.
Need something to serve it with? Simmer up our hearty turkey chili next for the ultimate cozy meal.
Jalapeno Cornbread
Ingredients
- ⅔ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 ¾ cups cornmeal
- 1 ½ cups all-purpose flour
- 4 ½ tsp baking powder
- 3/4 tsp salt
- 1 ⅔ cups buttermilk
- ⅓ cup honey
- 3 large eggs
- 1 cup pickled Jalapenos chopped, more or less to taste
Instructions
- Preheat the oven to 400° and grease a 9 x 9″ baking dish. Line the bottom of the dish with parchment paper with 3″ extensions on end for lift.
- Beat butter and granulated sugar together in a large bowl until smooth with an electric hand mixer.⅔ cup unsalted butter, ⅓ cup granulated sugar
- In a separate bowl, combine the cornmeal, flour, baking powder, and salt.1 ¾ cups cornmeal, 1 ½ cups all-purpose flour, 4 ½ tsp baking powder, 3/4 tsp salt
- In a third bowl stir together buttermilk, honey, and eggs.1 ⅔ cups buttermilk, ⅓ cup honey, 3 large eggs
- Add ½ of the milk mixture, then ½ of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients.
- Stir in the jalapenos. Spread mixture evenly into the prepared baking dish.1 cup pickled Jalapenos
- Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool on a wire rack for about 20 minutes before slicing into squares. Serve with softened butter and honey.
Notes
- Make sure that you use yellow cornmeal.
- Buttermilk is best in this recipe for the texture, but you can use regular milk if you do not have any on hand.
- Candied jalapenos can be swapped out for regular chopped jalapenos.
- This can be frozen, see my tips above.
- You can add some cheese to this recipe, it really gives it a great flavor.
- Instead of a baking pan this can be made in a cast iron skillet.
- Easily double this recipe and bake in a 9×13-inch baking pan.
Nutrition
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