If you're a fan of cornbread, you've gotta try one of these five jalapeno cornbread recipes! They mix that sweet and spicy combo that makes your taste buds dance. Whether you're craving something cheesy, vegan, or even with bacon, there's a version just for you. And let's not forget those cute little cornbread muffins that are perfect for snacks! Curious to find out which recipe will steal the show at your next gathering?
Sweet Jalapeno Cornbread
Sweet jalapeno cornbread is a delicious twist on the classic cornbread that combines the sweetness of cornmeal with a hint of spicy jalapenos. This delightful bread is perfect as a side dish for chili, barbecues, or any hearty meal. The sweetness balances out the heat from the jalapenos, making it a crowd-pleaser that will leave your guests coming back for more.
With a moist texture and a golden crust, this cornbread isn't only tasty but also easy to prepare.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh or pickled jalapenos, chopped
- 1 cup corn kernels (fresh, frozen, or canned)
Instructions:
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir until just blended. Gently fold in the chopped jalapenos and corn kernels.
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the cornbread to cool slightly before slicing and serving.
Extra Tips:
For added flavor, consider mixing in shredded cheese, such as cheddar or pepper jack, into the batter before baking.
If you prefer a milder cornbread, you can reduce the amount of jalapenos or remove the seeds before chopping.
For an even sweeter touch, drizzle honey over the warm cornbread just before serving.
This sweet jalapeno cornbread can be stored in an airtight container for up to three days or frozen for longer storage. Reheat it in the oven for a few minutes before serving for the best taste and texture.
Cheddar Jalapeno Cornbread
Cheddar Jalapeno Cornbread is a delightful twist on the classic cornbread, combining the sweet, buttery flavors of cornbread with the spicy kick of jalapenos and the savory richness of cheddar cheese.
This comforting side dish is perfect for barbecues, chili nights, or just as a tasty snack. Whether you're serving it alongside a hearty meal or enjoying it on its own, this cornbread is sure to be a crowd-pleaser.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup shredded sharp cheddar cheese
- 1-2 jalapenos, finely chopped (seeds removed for less heat)
Instructions:
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or a cast-iron skillet.
In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
In another bowl, whisk together the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the cheddar cheese and jalapenos.
Pour the batter into the prepared dish and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Extra Tips:
For added flavor, consider sautéing the jalapenos in a bit of olive oil before adding them to the batter; this can improve their sweetness and reduce some of the heat.
You can also mix in other ingredients like corn kernels or spices such as cumin or smoked paprika for an extra kick.
This cornbread is best served warm, and you can add a pat of butter or a drizzle of honey on top for a delicious finishing touch.
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Bacon Jalapeno Cornbread
Bacon Jalapeno Cornbread is a delightful twist on traditional cornbread, combining the smoky flavor of crispy bacon with the spicy kick of fresh jalapenos. This dish is perfect as a side for chili, grilled meats, or even enjoyed on its own with a pat of butter.
The savory and slightly sweet cornbread is improved by the crunch of bacon and the zest of jalapenos, making it a crowd-pleaser for any gathering.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup cooked and crumbled bacon
- 1/2 cup diced jalapenos (fresh or pickled)
- 1 cup shredded cheddar cheese (optional)
Instructions:
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or cast-iron skillet.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the crumbled bacon, diced jalapenos, and cheese if using.
Pour the batter into the prepared dish and bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Extra Tips:
For an extra layer of flavor, consider using smoked bacon or adding a sprinkle of cayenne pepper to the batter for more heat.
If you prefer a milder cornbread, you can remove the seeds from the jalapenos before dicing.
This cornbread pairs beautifully with honey or maple syrup, so don't hesitate to serve it with a drizzle of your favorite sweetener.
Leftovers can be stored in an airtight container and reheated in the oven or microwave, making it a great make-ahead option for busy weeknights or gatherings.
Vegan Jalapeno Cornbread
Vegan jalapeno cornbread is a deliciously spicy and moist twist on the classic cornbread recipe, perfect for those who follow a plant-based diet. This cornbread isn't only easy to make but also packed with flavor, thanks to the addition of fresh jalapenos and a hint of sweetness from the cornmeal.
Whether you serve it as a side dish for chili, soup, or just enjoy it on its own, this vegan jalapeno cornbread is sure to become a household favorite.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 1/4 cup maple syrup (or agave nectar)
- 1/2 cup finely chopped jalapenos (seeds removed for less heat)
- 1/2 cup corn kernels (fresh or canned)
Instructions:
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or line it with parchment paper.
In a large mixing bowl, combine cornmeal, flour, baking powder, and salt. In another bowl, whisk together the almond milk, vegetable oil, and maple syrup until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped jalapenos and corn kernels.
Pour the batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes before slicing and serving.
Extra Tips:
For an added flavor boost, consider adding ingredients like shredded vegan cheese or diced red bell peppers for sweetness.
If you prefer a spicier cornbread, feel free to leave some seeds in the jalapenos or add a pinch of cayenne pepper to the batter.
Store any leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. This cornbread also freezes well, so you can make a batch ahead of time and enjoy it later!
Jalapeno Cornbread Muffins
Jalapeno corn bread muffins are a delightful twist on traditional cornbread, offering a spicy kick that perfectly complements the sweet corn flavor. These muffins are easy to make and are a great addition to any meal or a tasty snack on their own.
With a crisp outer layer and a soft, moist interior, they're sure to become a favorite in your household.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup fresh or canned corn kernels
- 1-2 fresh jalapenos, diced (seeds removed for less heat)
- 1 cup shredded cheddar cheese (optional)
Instructions:
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the corn kernels, diced jalapenos, and shredded cheese if using.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving.
Extra Tips:
For an extra layer of flavor, consider roasting the jalapenos before dicing them; this will improve their sweetness and add a smoky flavor to your muffins.
You can also experiment with different types of cheese, such as pepper jack for an additional kick, or a sharp cheddar for a more robust flavor.
If you prefer a milder muffin, reduce the number of jalapenos or add more corn to balance the heat.
Serve these muffins warm, with butter or honey, for a delicious treat!