Jalapeno Cornbread Recipe

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I love making jalapeño cornbread muffins! It’s an easy way to spice up our usual cornbread recipe. This jalapeño cornbread recipe goes great with soup, stews, chili, or let it stand alone…in any case the conclusion is the same: deliciousness!

Pin showing finished cornbread.

My family loves making chili. It’s a fall and winter staple in our meal plan. Whenever we have chili or other hearty soups, my husband insists on cornbread! This jalapeño cornbread is his favorite because it’s a little more spicy and flavorful.

How to serve this cornbread:

When we are having people over I usually make this jalapeño cornbread recipe in a cast iron skillet. It’s great to go from the oven to the table and the presentation is gorgeous!

Finished cornbread in a skillet.

One of the benefits of making this cornbread in a skillet is that you get that nice crispy edge!

Can I make jalapeño cornbread muffins?

You can also make this recipe into these delicious jalapeño cornbread muffins! If you like to have some cornbread by itself you should try making it this way!

cornbread muffins finished and ready to eat.

The recipe is able to stay a bit more moist when prepared as muffins. If we’re not going to eat it all in one or two days I usually make the muffins as they keep a bit better.

What you’ll need to make my jalapeño cornbread recipe:

These ingredients are simple, easy, and probably already in your house to begin with!

  • 2 cups flour 
  • 2 1⁄2 cups yellow cornmeal 
  • 2 Tbsp baking powder 
  • 1⁄2 cup sugar 
  • 2 tsp salt 
  • 4 eggs 
  • 2 sticks butter 
  • 2 cups whole milk 
  • 2 seeded and diced jalapenos 
Ingredients needed to jalapeño cornbread.

Additional items needed to make this recipe easier:

Here are some suggestions to make this recipe easier! You can use any kind of muffin liners you like or you can just use parchment paper. You can shape it into squares and form it into the pans with a cup or mason jar.

  • muffin liners 
  • muffin baking pan 
  • cast iron skillet
Finished and cut jalapeño cornbread recipe.

If you don’t already have a cast iron skillet or two I’d suggest you get one. they’re amazing for cooking, baking, serving up your favorite dishes and more!

How to make jalapeño cornbread muffins or skillets:

Combine flour, cornmeal, baking powder, salt, and sugar together in a large bowl. 

Dry ingredients for jalapeño cornbread.

Whisk eggs and milk together.

Wet ingredients being added together for cornbread recipe.

Melt butter in cast iron skillet.

Melted butter being added to the mix.

Add butter to milk and egg mixture, leaving some in pan to coat for baking the cornbread. 

Wet and dry ingredients being mixed together.

Combine wet and dry ingredients. Whisk in jalapenos. 

Poured into a skillet ready to be baked into jalapeño cornbread.

Bake at 375°: 20 minutes in cast iron skillet and 18 minutes in muffin pan. 

Changes to make if you are doing muffins only:

You will not need to melt the butter in the skillet. Just melt it and add to the ingredients.

Another thing to remember is that you will need to line your muffin pans with the muffin liners. You can also use parchment paper cut into squares and formed into the holes using a mason jar!

Can I make this recipe into gluten free cornbread?

If you want to make the recipe gluten free you can use a gluten free flour substitute of your choosing. I wouldn’t see why it would not work with just about any flour type!

Pillsbury has made a baking blend of gluten free flour that you can use and it is readily available nowadays! I’m lucky to live in an area that has a supply store that stocks a variety of flours so I can mix and match. Any gluten free all purpose blend should work well though

All of the other ingredients should be naturally gluten free, making this the perfect gluten free cornbread recipe to try!

Cornbread muffins baked and ready to eat.

How much does this recipe make?

The full recipe will make 2 medium skillets or 24 muffins. You can cut the recipe in the half if you want to make a smaller batch! You can also make 1 skillet and 12 muffins for a nice mix of ways to eat this tasty recipe!

I don’t like super spicy foods, will I enjoy this cornbread?

It’s hard to say. I know everyone has different tastes but with jalapeños a lot of the heat is in the seeds. Since we’re removing those there’s not going to be an overwhelming amount of heat.

If you are worried about the spice level, cut back the jalapeños for the first batch to make sure it’s not too much for you! If you want a plain cornbread recipe you can just leave out the jalapeños.

Simple cornbread muffin mixed, baked, and ready to eat.

Printable Jalapeño Cornbread Recipe:

Yield: 24 Servings

Jalapeño Cornbread Recipe

Jalapeño Cornbread Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 2 cups flour
  • 2 1⁄2 cups yellow cornmeal
  • 2 Tbsp baking powder
  • 1⁄2 cup sugar
  • 2 tsp salt
  • 4 eggs
  • 2 sticks butter
  • 2 cups whole milk
  • 2 seeded and diced jalapenos
  • muffin liners
  • muffin baking pan
  • cast iron skillet

Instructions

    1. Combine flour, cornmeal, baking powder, salt, and sugar together in a large bowl.
    2. Whisk eggs and milk together.
    3. Melt butter in cast iron skillet.
    4. Add butter to milk and egg mixture, leaving some in pan to coat for baking the cornbread.
    5. Combine wet and dry ingredients. Whisk in jalapenos.
    6. Bake at 375°: 20 minutes in cast iron skillet and 18 minutes in muffin pan.

Notes

Change to make if you are doing muffins only:

You will not need to melt the butter in the skillet. Just melt it and add to the ingredients.

Another thing to remember is that you will need to line your muffin pans with the muffin liners. You can also use parchment paper cut into squares and formed into the holes using a mason jar!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 228 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 56mg Sodium: 433mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 4g
I am not a medical expert. These calculations are provided as a courtesy.

Other tasty recipes to try:

Another pin showing the finished muffins and the title in the middle.

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