Jalapeno Cornbread Recipe | Easy, Delicious and No Fail

This jalapeno cornbread recipe is an authentic sweet and savory cornbread that has a jalapeno kick. It is tender, moist, and a little crumbly the way you would have imagined a jalapeno cornbread. With a few special ingredients of shredded cheese, whole milk, egg, cream style corn, to name a few.

This cornbread will dazzle your holiday party (Christmas, New Year, Thanksgiving), or a weekend cook-in for a flavorful delight that you can enjoy with your family. Get indulged with this one-of-a-kind jalapeno cornbread. All the best!


Eggs – 2

Whole milk – 3/4 cup

Oil – 4 tbsp

Cream Style Corn – 1 can (~15oz)

Cornmeal – 1 cup

All-purpose flour – 1 cup

Sugar – 3 tbsp

Salt – 1/2 tsp

Baking powder – 2 tsp

Black pepper – 1/4 tsp

Jalapenos – 2

Shredded cheese – 1 cup

Butter stick – 1.5 tbsp

  1.  Once jalapenos are chopped as mentioned in the video, prepare the cornbread fillings.
  2. Whisk eggs in a medium-sized bowl and then mix all the wet ingredients (cream-style corn, oil, whole milk)
  3. Now add dry ingredients (chopped jalapenos, black pepper, salt, shredded cheese, sugar.
  4. Whisk them real well. Meanwhile, preheat the oven to 350° F.
  5. Sift cornmeal and all-purpose flour along with baking powder and mix real well to make the cornbread fillings.
  6. Turn the gas range on to medium heat and spread the butter stick on a deep pan (as in the video).
  7. Pour the earlier prepared cornbread fillings into the deep pan and turn the gas off. Add the jalapeno rings on top of the fillings.
  8. The oven should be ready by now. Once ready, bake (in the middle rack of the oven – adjust if needed) for a good 40 mins.
  9. After 40 minutes, do the toothpick test and make sure the toothpick has no moisture. If it does, bake for an additional 5 more minutes and do the toothpick test.
  10. Let it cool for an additional few more minutes. Now your most awaited jalapeno cornbread is ready to be served. 
  11. Serve & enjoy!
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