Want more bread recipes? Try Garlic Knots, Cheesy Breadsticks, Easy Homemade Breadsticks, or the Best Homemade Rolls!
How to make Jalapeño Cornbread:
Make Batter: Combine flour, cornmeal, baking soda, baking powder, brown sugar, and salt. In a separate bowl, mix together melted butter, honey, and buttermilk. Stir in eggs then pour wet ingredients into dry ingredients. Mix until combined then fold in jalapeño peppers and shredded cheese. Don’t over mix, a few lumps are fine. And if you love cornbread, be sure to try our buttermilk cornbread, skillet cornbread, and cornbread dressing! Bake: Grease an 8″ pan then pour in the cornbread batter and bake at 350°F for 25-30 minutes, or until a toothpick only comes out with a few moist crumbs when inserted.
Storing and Freezing Instructions:
To Store: Cover and store at room temperature for 1-2 days or in the fridge for up to a week. To Freeze: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw completely in the refrigerator overnight, then rewarm in the microwave for a few seconds or with foil on top in the oven on low heat.
Recipe Variations:
Cornbread Muffins: Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted. Skillet Cornbread: Pour batter into a greased 9 or 10 inch oven safe skillet. Bake at the same time and same duration as the recipe states. Buttermilk Cornbread has a more sweet, cake-like texture.
Serve Jalapeño Cornbread With:
Spicy Chili Classic Homemade Chili Turkey Chili Recipe White Chicken Chili Beef Noodle Soup Chicken Noodle Soup Corn Chowder Lentil Soup Taco Soup Beef Stew
I originally shared this recipe October 2021. Updated October 2024.
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