Jalapeno Cornbread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Sweet and Spicy Jalapeno Cornbread

Course: Side Dish
Cuisine: Mexican
Keyword: cornbread, jalapeno cornbread
Servings: 10
Author: Rosa
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 3 tbsp sugar
  • 1 tbsp and 2 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 2 large eggs, lightly beaten
  • 1 1/3 cups buttermilk (See note)
  • 1/4 cup melted and cooled butter, plus more for buttering the skillet
Fresh Ingredients
  • 1 cup corn kernels (fresh, frozen or canned)
  • 3 jalapeno peppers, de-seeded and diced
  1. Generously butter a 9 or 10 inch cast iron skillet or non-stick pan.

Preheat oven to 350 degrees.
  1. Combine all of the dry ingredients in a large bowl. 

  2. Combine all of the wet ingredients in a medium bowl.

  3. Add the wet ingredients to the dry ingredients. Whisk until combined.

  4. Add the corn and diced jalapeno and stir with a spatula or wooden spoon until incorporated. 

  5. Ladle the batter into the skillet. 

  6. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Check it at 40 minutes. 

  7. Allow the cornbread to cool for 15-20 minutes before turning it out onto a serving dish.

Recipe Notes

If you don't want to buy buttermilk, you can use  2% or whole milk instead and add a tsp of vinegar to it. Let it rest for 5 minutes and then stir. Alternatively, if you happen to have sour cream on hand, you can add a teaspoon of sour cream to the same quantity of milk, in lieu of buttermilk.