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 (about 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 a fan of cornbread with a little kick, I have a treat for you. This Spicy Jalapeño Cornbread Recipe is my go-to whenever I want something comforting but with that zesty edge that wakes up your taste buds. I absolutely love how it turns out — moist, cheesy, with just the right amount of heat from jalapeños, and a touch of sweetness from maple syrup. You’ll find that it’s perfect for everything from weeknight dinners to weekend gatherings, and once you try it, it might just become your family’s favorite too.

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Why You’ll Love This Recipe

Bold Flavor Profile: The spicy kick of jalapeños pairs beautifully with sweet maple syrup and sharp cheddar cheese for a crowd-pleasing combo.
Easy and Quick: This recipe comes together in under 40 minutes, making it fantastic for busy days.
Moist & Cheesy: Thanks to the mix of almond milk, oil, and cheddar, the cornbread stays perfectly tender bite after bite.
Versatile Serving: Whether you serve it with chili, soups, or just some honey butter, it shines every time.

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 with cheese, spicy cornbread recipe, easy jalapeño cornbread, savory jalapeño side dish

Ingredients You’ll Need

The ingredients for this Spicy Jalapeño Cornbread Recipe are simple yet well balanced — each one adding layers of texture and flavor. I love picking fresh jalapeños and scallions at the farmers’ market to get the best punch of freshness, but good quality store-bought works too.

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 with cheese, spicy cornbread recipe, easy jalapeño cornbread, savory jalapeño side dish

Cornmeal: Use medium grind for that classic cornbread texture that’s not too gritty nor too fine.
All-purpose flour: Helps balance the cornmeal for a tender crumb.
Baking powder & baking soda: These leaveners make the bread rise light and fluffy.
Sea salt: Enhances all the flavors without overpowering the heat.
Almond milk: I like almond milk here to keep it dairy-friendly but you can swap with regular milk if you prefer.
Egg: Binds everything together and adds richness.
Maple syrup: It’s the secret touch of just-sweet-enough that pairs perfectly with spicy jalapeños.
Extra-virgin olive oil or neutral oil: Keeps the cornbread moist and tender.
Scallions: For a fresh, mild onion flavor and lovely green pops throughout.
Jalapeño peppers: Seeded and diced, they bring that spicy punch we all crave.
Shredded cheddar cheese: Melts beautifully into the batter for that comforting cheesy goodness.
Butter: For greasing your pan so nothing sticks and edges get beautifully crisp.

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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 customizing this Spicy Jalapeño Cornbread Recipe depending on my mood or what I have in the fridge. Don’t hesitate to play around — after all, a recipe is just a starting point.

Swap the Cheese: I once tried it with pepper jack for an extra spicy cheesy vibe. It was delicious and my whole crew asked for repeats.
Dairy-Free Version: Simply omit the cheddar or use a plant-based cheese alternative — it still comes out moist and flavorful.
Herby Twist: Fresh cilantro or parsley can brighten it up if you want a fresher herbaceous note.
Extra Smoky Spice: Adding a pinch of smoked paprika or chipotle powder ups the smoky depth — I discovered this trick when hosting a barbecue and it stole the show.

How to Make Spicy Jalapeño Cornbread Recipe

Step 1: Preheat Your Pan for Crispy Edges

This is one of those game-changing tips I learned early on. Pop your oven to 350°F and place a 10-inch cast-iron skillet inside to warm up while you mix your batter. The hot pan not only greases perfectly with butter but creates those irresistible crispy edges we all adore about cornbread.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and sea salt until well combined. Getting this right sets the foundation for your cornbread’s texture — I usually take a moment here to make sure everything looks evenly mixed.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk almond milk, egg, maple syrup, and olive oil until smooth. The maple syrup adds a subtle sweetness that balances the heat beautifully — trust me, you want this harmony.

Step 4: Combine and Fold

Pour your wet ingredients into the dry and stir gently until just combined. I like to avoid overmixing here — it keeps the cornbread tender. Gently fold in the chopped scallions, diced jalapeños, and shredded cheddar, saving some scallions and jalapeños for the topping.

Step 5: Bake to Perfection

Carefully remove the hot skillet (use good oven mitts!), grease it with butter, then pour in your batter. Sprinkle the reserved scallions and jalapeños on top for that beautiful, rustic look. Bake for 20 to 24 minutes — you’ll know it’s done when the center springs back and a toothpick inserted comes out clean. Let it cool for 20 minutes before slicing; this resting time helps it set perfectly.

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Pro Tips for Making Spicy Jalapeño Cornbread Recipe

Preheat Your Cast Iron: A sizzling hot pan is key to crispy edges — don’t skip this step like I used to when in a hurry.
Don’t Overmix: Stir until ingredients are barely combined to avoid a dense, tough crumb.
Adjust Jalapeño Heat: Seed peppers if you want mild heat, or leave seeds for a spicier bite — I always keep some seeds in for that signature kick.
Rest Before Slicing: Waiting at least 20 minutes helps the cornbread cool and slice cleanly without crumbling.

How to Serve Spicy Jalapeño Cornbread Recipe

Spicy Jalapeño Cornbread Recipe - Serving

Garnishes

I like to top mine with an extra pat of honey butter so it melts slowly into the warm cornbread — such a dreamy contrast to the spice. Freshly chopped scallions and a drizzle of honey butter elevate the presentation and flavor every time.

Side Dishes

This cornbread pairs amazingly with hearty chili, spicy black beans, or even creamy soups like butternut squash or tomato bisque. My family goes crazy for it alongside a big bowl of smoky barbecue baked beans or a plate of roasted veggies.

Creative Ways to Present

For special occasions, I love serving this cornbread in little cast-iron skillets or muffin tins for individual portions — they look charming and keep the cornbread warm longer. Another fun idea is to cut it into squares and serve with an assortment of flavored honeys or compound butters, turning it into a fancy appetizer treat.

Make Ahead and Storage

Storing Leftovers

After it’s cooled completely, I wrap leftover cornbread tightly in plastic wrap or place it in an airtight container. It keeps well at room temperature for a day or two, but I prefer storing it in the fridge to maintain freshness for up to 4 days.

Freezing

I’ve frozen this cornbread several times with great success. Just slice it beforehand, wrap individual pieces or the whole loaf tightly in foil, and store in a freezer bag. It’ll keep for up to 3 months and tastes just as good after thawing.

Reheating

To reheat, I like to pop slices in a toaster oven or regular oven at 325°F for 10-15 minutes, which warms it through without drying it out. A quick microwave zap works too but can sometimes make it a bit gummy — so I reserve that for super busy days!

FAQs

Can I make this Spicy Jalapeño Cornbread Recipe without jalapeños?

Absolutely! You can omit the jalapeños for a milder cornbread or replace them with bell peppers to keep the texture but drop the heat. The other flavors like cheddar and scallions still make it deliciously savory.
What can I use instead of almond milk?

You can swap almond milk for any milk you prefer — dairy or non-dairy — like cow’s milk, oat milk, or soy milk. Just keep it unsweetened to avoid altering the cornbread’s flavor too much.
How spicy is this jalapeño cornbread?

It has a lively but manageable heat that’s perfect for those who like a bit of a kick. If you want it milder, remove the seeds from the jalapeños; for more heat, include some seeds or even add an extra pepper.
Can I make this cornbread gluten-free?

Not as-is, since it uses all-purpose flour. But you can try substituting with a gluten-free baking blend, just keep an eye on the texture as you may need to adjust the liquid slightly.
Why do I need to let the cornbread cool before slicing?

Cooling allows the bread to set up so it slices cleanly without crumbling. It also helps the flavors from the jalapeños and cheese to meld together nicely.

Final Thoughts

This Spicy Jalapeño Cornbread Recipe has become a staple in my kitchen for good reason — it hits that perfect balance between comforting and exciting. I love sharing it with friends and family because everyone ends up asking for seconds, and sometimes thirds! If you want to add a little spice and a lot of flavor to your next meal, give this recipe a try. I’m confident it’ll become one of your favorites, just like it did for me.