Jalapeño Cornbread

By Tyla | Last modified on Jan 7, 2026

Featured in: Side Dishes

Experience the irresistible harmony of spicy and sweet with this Jalapeño Cornbread. Each bite offers the perfect balance of moist tenderness and melting cream cheese, accented by sharp cheddar and the gentle kick of fresh jalapeños. It’s an inviting addition that can transform any meal into a comforting feast.

Whether you’re hosting a backyard barbecue, serving dinner alongside chili, or just craving a flavorful bread to enjoy with a warm soup, this cornbread delivers with its vibrant flavors and textured layers. The honey-jalapeño glaze adds a glossy, sweet-spicy finish that makes it as stunning as it is delicious.

Why You’ll Love This Recipe

The creamy jalapeño and cheddar filling creates a delightful contrast in every slice.
Easy and approachable baking method with common pantry ingredients.
Customizable heat level by adjusting jalapeños or glaze for your spice preference.
Perfect side for BBQ, soups, or any hearty meal needing a flavorful boost.

Ingredients

All-purpose flour: Provides the structure and tender crumb base for the cornbread, allowing it to hold its shape.
Yellow cornmeal: Offers a rustic, slightly gritty texture and sweet corn flavor essential to classic cornbread.
Granulated sugar: Adds subtle sweetness to balance the heat and enrich the bread’s flavor profile.
Baking powder: A leavening agent that ensures the cornbread rises light and fluffy in the oven.
Salt: Enhances all the other flavors, balancing sweetness and spice effectively.
Unsalted butter: Melted butter adds richness and moisture to keep the cornbread soft.
Whole milk: Contributes creaminess and tenderizes the crumb for a moist texture.
Vegetable oil: Helps keep the cornbread moist and adds to its tender bite without heaviness.
Large eggs: Bind ingredients together and provide a fluffy, stable texture.
Jalapeño pepper: Freshly chopped for a medium spicy kick, enhancing flavor depth and warmth.
Cream cheese: Creamy filling that contrasts with the bread and complements jalapeño heat.
Sharp cheddar cheese: Adds savory richness and sharp flavor that melts beautifully into the batter.
Honey: Sweet component used for the glaze, balancing the spice with natural sweetness.

Instructions

Preheat and Prepare the Pan: Set your oven to 350°F (175°C) and grease an 8-inch or 9-inch baking pan with nonstick spray. This ensures even baking and easy cake removal.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Combining these ingredients thoroughly distributes leavening and seasoning evenly throughout the batter.
Combine Wet Ingredients: In a separate bowl, blend melted unsalted butter, whole milk, vegetable oil, and eggs until smooth and uniform. This wet mix adds moisture and fat, crucial for the cornbread’s tender texture.
Incorporate Wet and Dry Mixtures: Gently fold the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing to prevent tough cornbread; slight lumps are fine.
Prepare the Jalapeño-Cheese Filling: Finely chop the jalapeño, then fold it together with cream cheese and sharp cheddar cheese into the batter. This creates pockets of creamy, spicy flavor throughout the bread.
Assemble the Batter in Pan: Pour half of the cornbread batter into your prepared pan, then add dollops of the jalapeño-cheese mixture evenly. Top this with the remaining batter, creating a layered effect with bursts of filling inside.
Bake Until Golden and Set: Bake in the preheated oven for about 40 minutes until the cornbread turns golden on top and a toothpick inserted in the center comes out clean. This indicates the bread is fully cooked and moist inside.
Glaze with Honey-Jalapeño: Once out of the oven, brush a honey-jalapeño glaze over the warm cornbread for a shiny finish with a sweet-spicy hint that complements the filling beautifully.

You Must Know

Adjust jalapeño quantity to control the heat level, removing seeds for milder flavor.
Ensure ingredients are at room temperature for better mixing and texture.
Use an 8 or 9-inch pan for correct depth; a different size may affect baking time.

Storage Tips

Store leftover cornbread in an airtight container at room temperature for up to two days. To keep longer, wrap tightly and refrigerate for up to a week or freeze for up to three months, thawing before serving.

Serving Suggestions

Serve slices warm with butter or alongside hearty dishes like chili or barbecue. It also pairs wonderfully with creamy soups and fresh salads, offering a flavorful contrast.

Professional Tips

For even distribution, finely chop the jalapeño and cream cheese so the filling melds seamlessly.
Let the cornbread cool briefly to firm up before slicing for clean, neat pieces.
Brush the glaze lightly several times for a layered, nuanced sweetness and glossy finish.

FAQs

Can I make this cornbread gluten-free?: Yes, substitute all-purpose flour with a gluten-free flour blend suitable for baking to maintain texture.
How spicy is this cornbread?: The heat is moderate with one jalapeño; remove seeds for mild flavor or add more for extra spice.
Can I use a different cheese?: Sharp cheddar is preferred for flavor, but Monterey Jack or pepper jack can also bring a nice creamy, spicy note.
Is the jalapeño filling mixed through or layered?: The filling is layered in the batter to create pockets of creamy spicy cheese through each slice.
How should I store leftovers?: Keep wrapped tightly at room temperature or refrigerated; reheat gently to restore softness.
What can I serve with this cornbread?: It pairs well with chili, barbecue, soups, or salads for a versatile side dish.