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 craving a cornbread with a little twist that packs some real flavor and zing, you’re going to love this Spicy Jalapeño Cornbread Recipe. It’s my go-to when I want that perfect balance between comforting, moist cornbread and a kick of heat that wakes up your taste buds. Trust me, this isn’t your average side dish — it’s a fan-freaking-tastic way to turn any meal into a celebration. Ready to make your kitchen smell amazing and impress your friends? Keep reading!

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Why You’ll Love This Recipe

Bold flavors with a gentle kick: The fresh jalapeños give it just enough heat without overpowering, making it approachable for most spice lovers.
Moist and fluffy texture: Thanks to almond milk and a perfect mix of cornmeal and flour, this cornbread stays tender every time.
Versatile side or snack: This bread shines alongside chili dinners or as a snack with honey butter — either way, you’re in for a treat.
Simple ingredients, big impact: Easy-to-find staples come together to create something truly special you’ll want to make again and again.

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 heat, spicy cornbread recipe, flavorful jalapeño cornbread, easy spicy cornbread

Ingredients You’ll Need

Every ingredient in this Spicy Jalapeño Cornbread Recipe plays its part, bringing flavor, moisture, and just the right amount of heat. I always recommend picking fresh jalapeños with firm skin and bright green color for that perfect spicy punch.

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 heat, spicy cornbread recipe, flavorful jalapeño cornbread, easy spicy cornbread

Cornmeal: Choose fine or medium grind for a smooth but slightly textured cornbread.
All-purpose flour: Adds lightness and helps bind everything beautifully.
Baking powder: Your best friend for fluffy rise.
Sea salt: Enhances the sweetness and balances flavors.
Baking soda: Works alongside baking powder for optimal lift.
Almond milk: A dairy-free option that keeps things light and moist.
Egg: Helps hold the structure and adds richness.
Maple syrup: Adds a subtle sweetness that pairs perfectly with jalapeño heat.
Extra-virgin olive oil (or neutral oil): Keeps the bread tender without overpowering the flavor.
Scallions: Fresh and mild onion flavor that brightens the bread.
Jalapeño peppers: The star of the show — fresh, seeded, and diced for manageable heat.
Shredded cheddar cheese: Melts beautifully, adding a savory depth.
Butter: For greasing the pan and ensuring a golden crust.
Honey butter: Optional but trust me, it’s heavenly served warm on top.

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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 how forgiving this Spicy Jalapeño Cornbread Recipe is when it comes to tweaks — don’t hesitate to personalize it based on what’s in your pantry or your heat tolerance!

Cheese swap: Tried it with pepper jack instead of cheddar for an extra cheesy kick, and it was fantastic.
Milk alternative: I sometimes use oat milk if almond milk isn’t handy, and it turns out just as moist.
Add corn kernels: Toss fresh or frozen corn kernels into the batter for a little sweet crunch that my family adores.
Mild version: If you’re feeding kids or spice-shy folks, use fewer jalapeños and sprinkle more cheese on top.

How to Make Spicy Jalapeño Cornbread Recipe

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 350°F and place your 10-inch cast-iron skillet inside to heat up. Heating the pan ahead gives the cornbread its signature crispy, golden crust — that contrast in texture is a game-changer. When it’s hot, carefully remove it using oven mitts (don’t skip those, the handle will burn!), and grease it well with butter.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your cornmeal, flour, baking powder, sea salt, and baking soda. This mix sets the base for your perfect crumb — making sure it’s evenly mixed helps with uniform rising and texture.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the almond milk, egg, maple syrup, and oil until smooth. This is where the sweetness and moisture come in to give your cornbread that tender crumb. I love using maple syrup here because it’s subtle but adds depth.

Step 4: Bring It All Together

Pour the wet ingredients into the dry mix and gently stir until just combined — overmixing can make cornbread dense, so keep it light! Then fold in your chopped scallions, jalapeños, and shredded cheddar. The jalapeños should be seeded if you want milder heat or left with seeds for more punch.

Step 5: Bake to Perfection

Pour the batter into your preheated skillet, then sprinkle reserved scallions and jalapeños on top for that extra pop of color and flavor. Bake for about 20 to 24 minutes — you’ll know it’s done when the center springs back when you touch it gently, and a toothpick inserted comes out clean. Let it cool for at least 20 minutes before slicing to help it set nicely.

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Pro Tips for Making Spicy Jalapeño Cornbread Recipe

Warm Your Pan First: This step creates a crispy crust that contrasts beautifully with the soft interior — it’s worth the extra minute!
Don’t Overmix: I’ve found that stirring just until combined keeps the bread moist and fluffy without getting tough or gummy.
Balance Your Heat: Removing jalapeño seeds tames the spice if you’re serving guests who might appreciate a milder bite.
Let It Cool Properly: Slicing too soon makes the bread crumbly; waiting lets it firm up perfectly for neat slices.

How to Serve Spicy Jalapeño Cornbread Recipe

Spicy Jalapeño Cornbread Recipe - Serving

Garnishes

I personally love topping my warm cornbread slices with a generous smear of honey butter, which adds a touch of sweetness that balances the jalapeño heat flawlessly. A sprinkle of fresh scallions or even a few more diced jalapeños on top can add a fresh, vibrant kick.

Side Dishes

Serve this spicy jalapeño cornbread alongside robust dishes like chili, black bean soup, or smoky barbecue ribs. It also pairs beautifully with loaded salads or even as a spicy bread option for a breakfast skillet. My family goes crazy for this combo every time.

Creative Ways to Present

For special occasions, I sometimes cut the cornbread into mini squares and serve them on a platter with little dollops of chili or guacamole. It makes a killer appetizer or party snack! Adding a drizzle of honey butter just before serving makes it look extra inviting too.

Make Ahead and Storage

Storing Leftovers

Leftover cornbread stores beautifully in an airtight container at room temperature for up to two days, but I usually keep mine in the fridge if I want it to last a bit longer — just be sure to bring it to room temp or gently reheat before serving.

Freezing

I’ve had great success freezing individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag. They last up to 3 months. When you want some, just thaw at room temp or pop in the toaster oven. It’s a convenient way to enjoy this spicy treat anytime.

Reheating

To reheat leftover Spicy Jalapeño Cornbread Recipe, I recommend warming it in a skillet over medium-low heat or a toaster oven to help restore that crispy crust. Microwaving works in a pinch but can soften the texture a bit.

FAQs

Can I make this Spicy Jalapeño Cornbread Recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just be sure that your blend contains xanthan gum or a similar binder to help keep the bread’s structure intact. The texture may vary slightly, but it still tastes fantastic.
How spicy is this cornbread?

The heat level depends on how many jalapeños you use and whether you keep the seeds. I usually seed mine for a moderate kick that’s noticeable but not overwhelming. Keep seeds for a spicier bite! You can always adjust based on your preference.
Can I use regular milk instead of almond milk?

Definitely! Regular cow’s milk or any dairy milk will work just as well. Almond milk is simply a great dairy-free alternative that also adds a subtle nuttiness which complements the cornbread nicely.
What’s the best way to serve leftovers?

Reheat gently in a toaster oven or skillet for a warm, crispy crust. Adding honey butter or a little extra cheese on top while warming can bring the bread back to life and make it taste freshly baked.

Final Thoughts

I absolutely love how this Spicy Jalapeño Cornbread Recipe turns out every single time — moist, flavorful, and just spicy enough to keep you reaching for another slice. When I first tried it, I was surprised how easy it was to make something with so much character and flavor using simple ingredients. It’s become a family favorite, especially during chili season and weekend barbecues. I can’t wait for you to try it and see how it quickly becomes a staple in your kitchen too. Happy baking, friend!