Easy, crispy Jalapeño Cornbread makes a tasty snack or spicy side-dish when served hot out of a cast-iron skillet. It’s savory with just a bit of heat from sliced jalapeños and tempered with the sweetness of corn. It truly is the stuff of cornbread lovers’ dreams.

Often called Mexican cornbread, Jalapeño Cornbread is also the perfect side dish for your Cinco de Mayo celebration. Cornbread, a staple in the South, originated with native Americans and has a long and interesting history. The main difference between the cornbread we eat today and the original cornbread, hoe cakes, or Johnny cakes as they were sometimes called, is the addition of leavening agents.

There are as many recipes for jalapeño cornbread as varieties of corn, with some using a Jiffy mix as a base and adding creamed corn instead of regular corn. The two things all good Southern cornbread recipes have in common are they all use buttermilk, and they are baked in a cast-iron skillet, and this recipe is no exception.

Here’s what you will need:

If I have convinced you of the merits of this delightful jalapeño cornbread recipe, let’s get down to business! You will need:

White or yellow cornmeal – you can’t have cornbread without cornmeal, and what kind you use will make a difference in the finished product. I like either white or yellow stone-ground if you can find it. My hands-down favorites are Bradley’s or Bumpy Road Stone Ground Cornmeal if you are in the Tallahassee area.
All-purpose flour – combines with the cornmeal to form the base of the cornbread.
Baking powder – is considered a leavener and is what makes the cornbread rise when baking. Make sure yours is fresh. You can tell if it is still good by dropping a teaspoon in a cup of hot water. If it bubbles up, it is good. If not, it’s old, and your cornbread won’t rise properly.
Kosher salt – enhances the flavor of all of the other ingredients. If you use regular table salt, only use half as much as the recipe calls for.
Sugar – just a touch, adds a bit of sweetness.
Buttermilk – not only does buttermilk add a wonderful taste and texture to the cornbread, but it also works with the baking powder to help the bread rise.
Eggs – help to provide structure and richness.
Fresh or frozen corn kernels – along with the sugar, adding fresh or frozen corn magnifies the corn flavor of this delicious bread.
Unsalted butter – adds moistness and rich flavor.
Jalapeños – not only add a bit of a kick, but they also provide a touch of color to this dish.
Vegetable oil – is used to grease the cast iron skillet so the cornbread doesn’t stick, and it helps the crust cook up golden brown and crispy.

Here’s how to make it:

Preheat the oven to 400 degrees F.
Add the vegetable oil to a 10-inch well-seasoned cast-iron skillet and place it in the oven for five minutes to heat up while you are preparing the batter.
Then, add the cornmeal, flour, baking powder, salt, and sugar to a large bowl and whisk to combine.
Once that is done, add the buttermilk, corn, eggs, and melted butter to a small bowl and whisk to combine.
Now it’s time to add the buttermilk mixture to the dry ingredients. Stir to combine. It’s okay to have a few dry spots and lumps.
When the skillet is hot, carefully remove it from the oven and swirl the oil around to coat the bottom and sides of the pan.
Immediately add the cornbread batter to the hot skillet. Top with the jalapeño slices and place the skillet back into the oven—bake for 25 minutes. When it’s done, the sides of the cornbread should be golden brown and pull away from the sides of the skillet.
Cut into slices and serve immediately with plenty of butter.

Frequently asked questions:

What to serve it with?

Jalapeño cornbread is wonderful paired with my Black-Eyed Pea Soup, Best and Easiest Turkey Chili, Southern Chicken and Dumplings, Hearty Chicken Chili Verde, Mexican Pork Stew, Walking Taco Casserole, Sour Cream Chicken Enchilada Casserole, or Mexican Chopped Salad with Honey-Lime Dressing.

How to store leftovers?

Cornbread is at its best hot right out of the oven. However, leftovers can be stored covered at room temperature for two to three days. I do not recommend trying to microwave leftover cornbread. It’s best to reheat your bread in the oven. Or, you can slice it and toast the slices under the broiler and top with a pat of butter.

You can also freeze leftover cornbread for several months to use later to make cornbread dressing.

What is Cinco de Mayo?

Cinco de Mayo commemorates Mexico’s victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla.

But for many of us in America, Cinco de Mayo is more of an excuse to celebrate with friends. We enjoy our favorite Mexican or Tex-Mex recipes and maybe drink a margarita or two! Throw in a piece of this jalapeño cornbread, and you will have a celebration!

Sharon’s tips:

Any good vegetable oil works in this recipe, but I highly recommend using peanut oil. I don’t recommend using olive oil to grease the pan.
I have found a handheld mandoline works perfectly for slicing the jalapeños into nice even slices.
If you don’t want any heat, be sure to remove the seeds from the jalapeno jalapeños slices.
Be sure to store your cornmeal in the refrigerator or freezer for maximum freshness.
If you don’t have buttermilk, you can make your own. Combine one tablespoon of white vinegar or lemon juice with one cup of milk. Let it sit for five minutes to do its magic before using it.
I like to use medium-grind cornmeal, which gives the cornbread extra texture. If you don’t have it on hand, regular finer-grind cornmeal works too.
If you don’t have a cast-iron skillet, you can use an oven-safe baking dish, but you will not get the crispy crust.

Related recipes:

Cornbread and Southern peas are a match made in heaven. Besides pairing well with chili, soups, and stews, this jalapeno cornbread would also be delicious served with classics like White Acre Peas, Southern Pink Lady Peas, Purple Hull Peas, Black Eyed Peas, Zipper Peas, or even Hoppin’ John. Add a glass of sweet tea, and well, you will be in heaven.

If you need more pairing ideas, check out all of my Southern pea recipes at this link.

If you are looking for other Mexican-inspired or Tex-Mex recipes, you might also want to check out my post 30+ Cinco de Mayo Recipes That You Will Love! From tacos to margaritas and everything in between, these 30+, super-easy, five-star rated recipes are all that is fun delicious about Cinco de Mayo!

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

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📋 Recipe:

*This recipe was originally posted on April 19, 2017. It was published on April 23, 2021, with new photos, the addition of an FAQ section, and expanded tips and directions.

Jalapeño Cornbread with Corn

Here’s what you will need:

Here’s how to make it: