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Jalapeño Cornbread

Jalapeño Cornbread

David Taylor
There are few things more enjoyable than biting into a warm piece of jalapeños cornbread. With its buttery goodness, its melt-in-your-mouth texture, and the spicy hot jalapeños, this cornbread is the perfect side to any meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Tex-Mex
Servings 8 people
Calories 263 kcal


  • 1 cup cornmeal
  • ¾ cup all-purpose flour
  • 1 tbsp sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 6 tbsp butter
  • cups buttermilk
  • 2 large eggs
  • ½ cup Jalapeño chopped


  • Preheat the oven to 425ºF. While the oven is heating, grease an 8-inch baking pan with butter or cooking spray.
  • Add the cornmeal to the bowl along with the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix all of these ingredients together so that the texture is even and smooth throughout.
  • Crack two large eggs into a medium bowl. Use a fork to beat them until they are smooth. Add the buttermilk to the eggs. In a separate container, melt six tablespoons of butter. When the butter is melted, add it to the egg and buttermilk mixture and whisk all of these ingredients together.
  • Combine the Jalapeño, wet, and dry ingredients. Fold the ingredients together until there are no more dry spots. In particular, make sure there are no pockets of cornmeal left at the bottom of the mixture.
  • Pour the mixture into your baking pan. PLace a few Jalapeño slices on top for decoration. Place the pan into the heated oven and cook for 15 to 20 minutes. The cornbread will be ready when the top becomes a crisp golden-brown. To make sure that the center is cooked all the way through, insert a toothpick into the center of the cornbread. If it comes out clean (no batter clings to it), your cornbread is done.
  • Let rest before cutting: