Name: Spicy Jalapeño Cornbread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup plus 1 tablespoon all-purpose flour; 2 teaspoons baking powder; ½ teaspoon sea salt; ¼ teaspoon baking soda; 1 cup almond milk; 1 large egg; ¼ cup maple syrup; ¼ cup extra-virgin olive oil or any neutral oil; 4 scallions, chopped, reserve some for topping; ¾ cup seeded and diced jalapeño peppers (2 to 3 peppers), reserve some for topping; ¾ cup shredded cheddar cheese; 1 tablespoon butter, for greasing the pan; Honey butter, for serving

If you’re on the hunt for a cornbread that’s got a little kick and a whole lot of flavor, you’re going to want to stick around for this one. This Spicy Jalapeño Cornbread Recipe is hands down one of my favorite cozy, tasty bakes, perfect for dinner sides or even a snack on its own. It’s got the perfect balance of heat from jalapeños, a touch of sweetness, and that comforting cheesy, buttery crumb that just melts in your mouth. Trust me, once you try this, it’ll be hard to go back to plain old cornbread!

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Why You’ll Love This Recipe

Bold Flavor Combo: Jalapeños add just the right amount of heat without overpowering the cheesy, sweet cornbread.
Perfect Texture: The mix of cornmeal and flour creates a cornbread that’s tender but holds together beautifully.
Simple Ingredients: Pantry staples come together fast, so you can whip this up anytime cravings hit.
Versatile Serving: Pairs wonderfully with chili, barbecue, soups, or simply enjoy with smooth honey butter.

A round yellow cornbread baked in a dark blue cast iron pan, cut into nine square pieces, with green onion pieces visible on the top surface and scattered inside the cornbread. One piece is slightly pulled out but still touching the pan. The pan is set on a white marbled surface with two green chili peppers and a white plate with green onion slices nearby. Photo taken with an iphone --ar 2:3 --v 7 - Spicy Jalapeño Cornbread, jalapeño cornbread recipe, spicy cornbread with jalapeños, cheesy jalapeño cornbread, flavorful cornbread side dish

Ingredients You’ll Need

Every ingredient in this Spicy Jalapeño Cornbread Recipe plays a crucial role — from the creamy almond milk that keeps it moist, to the sharp cheddar that gives that irresistible gooey finish. I always recommend grabbing fresh jalapeños and scallions to really brighten the flavors, and don’t skip on the honey butter for serving — it’s a total game changer.

Flat lay of a small mound of golden yellow cornmeal, a neat pile of pale all-purpose flour, a few scattered sea salt crystals, a tiny heap of white baking powder, a pinch of baking soda, a small white ceramic bowl filled with creamy almond milk, one whole large brown egg with a clean shell, a small white bowl of amber maple syrup, a small white bowl of golden extra-virgin olive oil, fresh green scallions whole and chopped, a small pile of bright green seeded jalapeño peppers diced, a small mound of vivid orange shredded cheddar cheese, and a small pat of pale yellow butter placed on a simple white ceramic dish, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Spicy Jalapeño Cornbread, jalapeño cornbread recipe, spicy cornbread with jalapeños, cheesy jalapeño cornbread, flavorful cornbread side dish

Cornmeal: Look for a fine or medium grind for the best cornbread texture.
All-purpose flour: Adds structure and keeps the bread tender without being crumbly.
Baking powder & Baking soda: Essential for a light, fluffy lift.
Sea salt: Enhances all the other flavors — don’t skip it!
Almond milk: I love almond milk here for a subtle nuttiness and a dairy-free option.
Egg: Binds the ingredients and gives richness.
Maple syrup: Adds a natural sweetness that balances the heat perfectly.
Extra-virgin olive oil or neutral oil: Keeps the bread moist and tender.
Scallions: Fresh, mild oniony notes throughout.
Jalapeño peppers: The star of the show! Seeded and diced to control heat levels.
Shredded cheddar cheese: Melts beautifully and adds sharpness.
Butter: For greasing the cast iron pan—makes a crispy, golden crust.
Honey Butter: For serving — sweet, creamy, and the perfect foil for the spicy bread.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Spicy Jalapeño Cornbread Recipe my own depending on what mood I’m in or what I have on hand. Don’t be shy – experiment with different types of cheese, or swap almond milk for regular dairy or oat milk. There’s nothing better than tweaking a recipe and making it feel like your own.

Cheese variations: I sometimes use pepper jack instead of cheddar for an extra kick and melty stretchiness — my family goes crazy for it!
Heat levels: If you’re sensitive to spice, reduce the jalapeños or remove the seeds completely; if you love it hot, leave the seeds in or add a dash of cayenne.
Gluten-free version: Swap all-purpose flour with a gluten-free blend for a friendly adjustment without sacrificing texture.
Sweetness twist: Play around with honey instead of maple syrup to add a floral note that pairs deliciously with the spicy elements.

How to Make Spicy Jalapeño Cornbread Recipe

Step 1: Preheat and Prepare Your Cast Iron

Start by preheating your oven to 350°F with a 10-inch cast iron skillet inside. This step is key — heating the pan beforehand helps achieve that irresistible crispy golden crust. When it’s time, use an oven mitt to carefully grab the hot skillet (don’t forget — it gets super hot!) and grease it with butter. I always do this right before pouring in the batter so the butter melts into the pan just right.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda. Sifting or whisking these well ensures your cornbread rises evenly. This mix is the base of your delicious cornbread so take your time!

Step 3: Whisk the Wet Ingredients

In a separate medium bowl, whisk the almond milk, egg, maple syrup, and extra-virgin olive oil together really well. The maple syrup adds a subtle sweetness that balances the jalapeño heat, so I recommend sticking to it for that perfect harmony of flavors.

Step 4: Combine and Fold in the Good Stuff

Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix here — you want the batter smooth but a little lumpy is okay to keep the cornbread tender. Now the fun part: fold in the chopped scallions, diced jalapeños (remember to reserve some for the top), and shredded cheddar cheese. The cheese melts into gooey pockets of deliciousness throughout.

Step 5: Bake Until Golden and Puffy

Pour the batter into your pre-buttered hot skillet and sprinkle the reserved scallions and jalapeños on top for an appealing finish and extra bursts of flavor. Bake for about 20 to 24 minutes — you’ll know it’s done when the center springs back when touched and a toothpick inserted comes out clean. Let it cool for at least 20 minutes before slicing to help the cornbread set just right.

Serve it warm, preferably slathered with creamy honey butter — I promise you’ll get hooked on that combo.

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Pro Tips for Making Spicy Jalapeño Cornbread Recipe

Get the Heat Right: I always taste my jalapeños before adding — if you want milder heat, remove all the seeds; keep some if you want it spicy but balanced.
Don’t Overmix the Batter: Mixing just until combined keeps your cornbread tender and flaky, not dense.
Use a Hot Skillet: Preheating your cast iron pan ensures a crisp crust that’s my family’s favorite part.
Rest Before Slicing: Cooling it for 20 minutes helps the bread set and makes slicing cleaner and easier.

How to Serve Spicy Jalapeño Cornbread Recipe

Spicy Jalapeño Cornbread Recipe - Serving

Garnishes

I love topping my slices with a little extra chopped scallions and for a sweet-spicy contrast, a generous spread of honey butter. A drizzle of hot honey or even a dab of creamy sour cream can also elevate your serving if you want to indulge.

Side Dishes

This Spicy Jalapeño Cornbread pairs beautifully with hearty dishes like chili (I always reach for a big pot of beef or vegetarian chili), smoky barbecued ribs, or even creamy soups like tomato bisque. It’s a perfect companion when you want a bit of comfort with a kick.

Creative Ways to Present

For gatherings, I’ve cut this cornbread into bite-sized squares and served it on a rustic wooden board with a variety of butters, honey, and cheese for guests to customize. It’s always a hit, and it looks beautiful too!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I wrap my Spicy Jalapeño Cornbread tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to two days or in the fridge for about a week. I like to keep it wrapped to keep the crust from getting too soft.

Freezing

This cornbread freezes beautifully! I slice it first, then layer pieces in a freezer-safe container or ziplock bag with parchment between to prevent sticking. It’s great to have on hand for busy weeks and can last up to 3 months frozen.

Reheating

I reheat slices in a toaster oven or under the broiler for just a few minutes to crisp up the edges. Microwaving is okay if you’re in a hurry, but you’ll lose some of that crispy charm. Adding a little fresh honey butter after reheating always revives the flavor and moisture.

FAQs

Can I make this Spicy Jalapeño Cornbread Recipe dairy-free?

Absolutely! This recipe already uses almond milk and olive oil, making it mostly dairy-free except for the cheddar cheese and butter for greasing. Simply swap the cheddar for a dairy-free cheese or omit it altogether, and use a dairy-free butter substitute or oil to grease the pan.
How spicy is this jalapeño cornbread?

The heat level is moderate and depends on how many jalapeños you include and whether or not you use the seeds. If you prefer mild, remove all seeds before dicing. If you love heat, leave some seeds in or add a touch more jalapeño. It’s easy to adjust to your taste!
Can I use a regular baking pan instead of cast iron?

You can, but a cast iron skillet really amps up the crust’s texture. If you don’t have one, use a metal or glass baking dish but consider adding a little extra butter or oil to the pan to encourage crisp edges.
What’s the best way to store leftover cornbread?

Wrap leftover cornbread tightly in plastic wrap or place in an airtight container, then store at room temperature for up to two days or in the fridge for up to a week. For longer storage, freezing is ideal; just slice before freezing for easy reheating.

Final Thoughts

I absolutely love how this Spicy Jalapeño Cornbread Recipe brings a little southern soul to any meal with its perfect balance of heat, sweetness, and cheesy goodness. When I first tried it, I was hooked — and every time I make it, it feels like a warm hug in food form. If you’re looking for a recipe that’s easy, delicious, and bound to impress your family or guests, this one’s a total winner. Give it a shot and get ready for some serious happy taste buds!