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Jalapeño Cornbread

Make this Jalapeño Cornbread in a cast-iron skillet for a crispy bottom, or 8 x 8 baking dish. It’s the perfect compliment with my 3-Bean chili.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breads – Biscuits & Muffins
Cuisine American
Servings 12 servings
Calories 145 kcal


  • 1 cup cornmeal
  • 1 cup all-purpose flour you could use gluten free here for a gluten free bread
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 - 3 tablespoons sugar
  • 1 cup 2% cultured buttermilk
  • ¼ cup extra virgin olive oil or you could use melted butter, or another oil, I like extra virgin olive oil for its health properties
  • 1 large egg
  • ¼ - ⅓ cup canned diced jalapeño peppers drained and patted dry ( or you could dice and sauté some yourself, but I find canned to be very convenient)


  • Heat oven to 425°F. If using a cast-iron skillet, coat with oil and place in oven while it heats.
  • In a bowl, mix together the cornmeal, flour, baking powder, salt, and sugar. Set-aside. 
  • In another bowl or measuring cup, mix together the buttermilk, oil, and egg. Add to dry ingredients and stir until just mixed. Stir in the jalapeño. Pour into skillet or another prepared baking dish (if making muffins, only fill half-way. ) Place in oven and bake for about 20 - 25 minutes, or until a toothpick, when inserted in the center, comes out clean (check on muffins after 15.)
  • Allow to cool for 5 minutes, then serve. Delicious with honey butter!


Serving: 1gSodium: 227mgFiber: 1gCholesterol: 19mgCalories: 145kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 6gProtein: 3gCarbohydrates: 20g
Keyword baking, cornbread, spicy
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