Some like it hot! Jalapeño Cornbread is spicy, moist, and just a tad sweet.
When you want a little something different than plain cornbread to go with your game-day chili, backyard ribs, or favorite grilled steak, jalapeño cornbread is the way to go. It has all the hallmarks of good, homemade cornbread, such as a tender crumb, a little sweetness, and a crispy layer around the outside. It just adds the savory and spicy elements of scallions, shredded cheddar, and, of course, sliced jalapeño peppers. Jalapeño cornbread adds an extra punch of flavor and texture to your standard cornbread.
It’s no surprise that this particular variation on cornbread has its roots in the great state of Texas. Frank X. Tolbert, a Dallas journalist and chili aficionado, is credited with sharing the first published recipe for this cornbread. In 1964, he published a recipe that had been sent to him by a home cook from Gonzales, Texas. Adding sliced peppers and, in his words, “a stout cheese” was all that was needed to spice up this staple. What may have been a novelty to city readers in 1964 was likely common practice among home cooks in rural South Texas; Tolbert’s promotion of the recipe helped spread its popularity.
You will love making jalapeño cornbread, as it is an easy, from-scratch recipe. Ditch the boxed mix for cornbread and discover how delicious and simple it is to make your own! You can make it any spice level you like: from sweet-hot pickled jalapeños to fresh, blisteringly hot ones, it’s up to you. This cornbread is a great option to take to potlucks or parties, as well as being doable on a weeknight (especially if you have your main cooking in a slow cooker or Instant Pot). Spice up your life with jalapeño cornbread!
Fresh jalapeño prep
When prepping fresh jalapeño peppers, there are a few things to keep in mind. First, the seeds (thanks to the active compound known as capsaicin) are the part that really delivers heat to your dish. So keep that in mind; if you like a high spice level, leave those seeds in. Otherwise, discard some or all. Also, a super important safety note: you will want to either wear disposable gloves or thoroughly wash your hands after slicing these peppers. You never want to touch your face (especially your eye area) when handling fresh hot peppers and their seeds; that capsaicin can cause a burning sensation and irritation. Finally, always wash your knife and cutting board well (right away) to avoid spreading the spicy compound anywhere else in your kitchen.
How do I store leftovers?
Jalapeño cornbread stores very well. You’ve got a couple of options, as long as you place it in an airtight container. First, you can store it at room temperature this way for 2-3 days. The inside of the cornbread will remain soft, but the outside crispness will also soften. You can also refrigerate leftovers. In the fridge, it will keep for up to 5-6 days; note that you may want to set it out on the counter to come to room temp before serving. Finally, jalapeño cornbread freezes very well. I usually wrap it in plastic wrap and then place it in a resealable freezer bag. Packaged this way, it will keep for 3-4 months. Thaw overnight in the fridge before serving.
Serving suggestions
Serve jalapeño cornbread with any number of mains. For instance, it pairs very well with Chili or Pinto Bean Soup when tailgating on a cool day or for a dinner on a chilly night. This cornbread is not just for cold weather, however. Try it alongside backyard favorites like Grilled Ribs or a juicy grilled steak. Serve with regular butter, whipped butter, additional honey, or, if you’re brave, additional hot honey on the side.
Jalapeño Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 3 tablespoons honey
- 1/4 cup vegetable oil
- 3 scallions chopped (plus more, for garnish)
- 3/4 cup seeded and diced jalapeño peppers reserve a few for topping
- 1 cup shredded cheddar cheese
- Unsalted butter for greasing the pan and serving
Instructions
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, egg, honey, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese.
- Preheat the oven to 350°F with a 10-inch cast iron skillet inside. When ready, carefully remove the hot skillet using oven mitts and grease it with the butter.
- Pour the batter into the skillet and sprinkle the reserved scallions and jalapeños on top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for about 20 minutes before slicing. Serve warm, and if desired, add a dollop of honey butter on the side.
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