• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Subscribe
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Subscribe
  • ×
    Home » Recipes » Bread

    Jalapeño Cornbread with Corn

    Published: Apr 23, 2021 · Updated: Feb 5, 2022 Author: Sharon Rigsby

    Jump to Recipe
    Pinterest pin showing a slice oof jalapeno cornbread.

    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. 

    A slice of jalapeno cornbread on a colorful Mexican plate.

    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:

    Cornbread ingredients including flour, cornmeal and eggs.

    • 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:

    1. Preheat the oven to 400 degrees F.
    2. 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.  
    3. Then, add the cornmeal, flour, baking powder, salt, and sugar to a large bowl and whisk to combine. Flour and cornmeal in a glass bowl with a whisk.
    4. Once that is done, add the buttermilk, corn, eggs, and melted butter to a small bowl and whisk to combine.Pouring corn into a bowl with buttermilk and eggs.
    5. 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. Pouring buttermilk and eggs into a bowl with flour and cornmeal.
    6. 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. 
    7. 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.Cornbread batter topped with jalapeno slicess in a cast-iron skillet, ready for the oven.
    8. Cut into slices and serve immediately with plenty of butter. 

    Jalapeno cornbread in a cast iron skillet on a colorful dish towel.

    Frequently asked questions:

    What to serve it with?

    Jalapeño cornbread is wonderful paired with my Black-Eyed Pea Soup, Best and Easiest Turkey Chili, Chicken and Dumplings with Biscuits, 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!

    Thank you so much for visiting Grits and Pinecones!

    📋 Recipe:

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Post

    By submitting this form, you consent to receive emails from Grits and Pinecones.

    A slice of jalapeno cornbread on a colorful platee with slices of jalapeños.

    Jalapeño Cornbread Recipe

    Sharon Rigsby
    Hot out of a cast-iron skillet, savory with just a bit of heat from sliced jalapeños and tempered with the sweetness of corn, this recipe for easy, crispy Jalapeño Cornbread makes a tasty snack or spicy side-dish. Served with a bowl of chili or Mexican stew, it's the stuff of cornbread lovers' dreams. 
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Bread
    Cuisine Mexican/Southwestern
    Servings 8 servings
    Calories 303 kcal

    Ingredients
      

    • 1 ½ cups white or yellow cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 2 tablespoons granulated sugar
    • 1 ½ cups buttermilk
    • 2 eggs large or extra-large, beaten
    • 1 cup corn kernels fresh or frozen
    • ½ cup unsalted butter melted
    • 2 tablespoons vegetable oil
    • 2 jalapeño peppers thinly sliced, seeds removed

    Instructions
     

    • Preheat oven to 400 degrees.
    • 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 prepare the batter.  
    • Add the cornmeal, flour, baking powder, salt, and sugar to a large bowl and whisk to combine. Set aside.
    • Add the buttermilk, corn, eggs, and melted butter to a small bowl and whisk to combine.
    • 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.

    Notes

    I always use peanut oil, but any good vegetable oil will work. 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 too 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 by combining 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, but 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 metal or glass baking dish, but you will not get the crispy crust. 
    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 leftovers. It's best to either reheat your bread in the oven or 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. 

    Nutrition

    Calories: 303kcalCarbohydrates: 42gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 69mgSodium: 340mgPotassium: 166mgFiber: 4gSugar: 6gVitamin A: 450IUVitamin C: 1.7mgCalcium: 40mgIron: 2.2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    *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. 

    More Bread Recipes

    • A stack of cinnamon oatmeal muffins topped with a pecan and oatmeal crumble.
      Cinnamon Oatmeal Muffins with Pecan and Oat Crumble Topping
    • A piece of toast topped with mashed avocado and cherry tomatoes.
      Avocado Toast with Tomatoes
    • Cornmeal biscuits split on a plate, topped with a scoop of orange butter.
      Easy Cornmeal Biscuits with Orange Butter
    • A loaf of herb and cheddar cheese bread on a cutting board with slices cut.
      Herb and Cheese Bread (A Quick Bread)

    Reader Interactions

    4.67 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Memorial Day and Beyond: Sizzling Recipes to Kick Off Summer Right

    • Memorial Day recipe photos including beer can chicken and a red, white, and blue cake.
      36 Easy Memorial Day Recipes for 2025
    • A burger with lettuce and tomato on a cutting board.
      The Ultimate Smoked Burgers
    • Smoked Baked Beans in a cast-iron skillet.
      Best Smoked Baked Beans
    • Sliced cucumbers, tomatoes and onion in a white bowl.
      Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar
    • Chicken on the grill with corn.
      Easy Grilled Half Chicken Recipe with Dry Rub
    • A icebox cake decorated to look like the American flag.
      Red White and Blue No-Bake Icebox Cake

    Browse more Memorial Day recipes

    Fan Favorites - Recipes Our Readers Love the Most

    • Hanky Panky appetizers piled high on a black plate.
      Hanky Panky Recipe
    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • A bowl of cocktail sauce next to fried oysters on a plate.
      Southern Crispy Fried Oysters Recipe
    • Cornbread in a cast iron skillet.
      Easy Southern Cornbread with Buttermilk
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper

    Browse more recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright © 2025 Grits and Pinecones®

    • 625Facebook
    • X
    • Pinterest
    • Email
    • Flipboard
    1092 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.