Jalapeno Cornbread Recipe (2024)

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by Mike Hultquist · Oct 18, 2019 · 103 Comments · Jump to Recipe

This jalapeno cornbread recipe is incredibly moist with lots of spicy jalapeno peppers and cheddar cheese. Great for the holidays or an anytime side dish!

Jalapeno Cornbread Recipe

Raise your hand if you love jalapeño cornbread! You can't see me, but my hand is nearly touching the ceiling right now.

For me, there is nothing better than a moist, almost juicy piece of cornbread that is jammed full of chopped jalapeno peppers and a bit of wonderful melty cheese.

The only person I know who loves cornbread more than I do is my wife, Patty. She is CRAZY for cornbread and wants it even more than I do. That's saying a lot!

What's so GREAT about cornbread is its versatility.

But first, let's talk about how to make jalapeno cornbread, shall we?

Jalapeno Cornbread Ingredients

Whole Milk.
Melted Butter.
Eggs.
Creamed Corn.
Cornmeal.
All Purpose Flour.
Sugar.
Salt.
Baking Powder.
Baking Soda.
Black Pepper.
Jalapeno Peppers.
Cheddar Cheese. Or use a spicy pepperjack for extra heat.

How to Make Jalapeno Cornbread - the Recipe Steps

Heat your oven to 375 degrees F (190 degrees C).
Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
Combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in a separate larger bowl.
Pour the wet ingredients into the dry ingredients and stir together.
Stir in the chopped jalapenos and shredded cheese.
Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and when a toothpick inserted in the center comes out clean.
Cool slightly, slice and serve.

Makes 9 pieces of cornbread.

There is a secret, though, to making cornbread that is moist and not dry. You'll find that secret in the recipe, and more on that below.

The Secret to Moist Cornbread

The secret ingredient to baking moist cornbread is creamed corn. Creamed corn is made from sweet corn and includes the milky residue from the corn cobs. The added moisture transfers to the cornbread to a practically fail-proof recipe. If you don't want dry cornbread, get yourself a can of creamed corn. You'll thank me for it.

Recipe Tips & Notes

Make Double. This batch makes 9 good sized squares of moist and fluffy cornbread. You can easily double or even triple the batch and bake it in separate baking dishes.
Spread it Out. If you use a wider pan, you can make the same batch of cornbread, but thinner, so the slices are only half the size of mine. This will yield you roughly 18 pieces of smaller cornbread. This is a good way to stretch the recipe for larger gatherings. Just don't bake it for quite as long.
Extra Jalapenos. If you'e like it extra spicy, you can easily include more jalapeno peppers into your batch.
Make it Cheesy. Cheese is another ingredients here that's easy to include. I've use a cup for my recipe, but you can pretty easily include another 1/2 or more. Give it a go!
Jalapenos on Top. I like to add extra jalapeno slices to the tops of the batter before baking for an extra decorative touch. It looks great this way!
Drizzle with Honey. One of my favorite ways to serve up jalapeno cornbread is with a nice drizzle of sweet honey. Such a wonderful flavor combination. Or, try it with cowboy butter. Yum!
Extra Corn. If you like your cornbread with lots of corn, add in a cup or 2 of extra corn kernels. The recipe will love you for it!

What to Serve with Jalapeno Cornbread - It's so Versatile!

Cornbread fits perfectly as a simple side dish to so many different meals, from big bowls of gumbo to chili to anything and everything BBQ. I can't imagine BBQ pulled pork or BBQ ribs without my cornbread!

You can also serve it as a meal starter, just a bit of jalapeno cornbread before the main course is served.

One of my favorite ways to serve it, though, is as dessert. Try drizzling a bit of honey over a slice of jalapeno cornbread, or tomato gravy. Guaranteed it will become one of your favorite desserts ever.

The only downside to cornbread I've ever seen is that it can be dry. Oh no! Nobody wants dry cornbread! I sure don't.

Storage & Leftovers

Storing yourJalapeno Cornbreadin anairtight containerin the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.

Patty's Perspective

I will take Mike's jalapeno cornbread any day of the week! I don't care if he cooks it up in a baking dish, in a cast iron skillet, in big or little muffin tins, if he's making cornbread, I'm eating cornbread!

Mike likes to joke about how much I love it, but the truth is - it isn't a joke. I love cornbread. Period.

Try Some of My Other Popular Recipes

Skillet Jalapeno Cornbread
Cheese Jalapeno Popper Cornbread Muffins
Johnny Cakes (Cornmeal Pancakes)
Cornbread Dressing
Hot Honey (drizzle it over your cornbread!)
Honey Sriracha Chicken
Mango-Habanero BBQ Chicken
Grilled Pork Chops with Carolina Mustard BBQ Sauce
Grilled Chicken Wings with Alabama White BBQ Sauce
Red Eye Gravy
Arepas (South American Corn bread)
Jalapeno-Cheddar Dutch Oven Bread

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Jalapeno Cornbread Recipe

This jalapeno cornbread recipe is incredibly moist and incorporates lot of spicy jalapeno peppers and cheddar cheese. Great for the holidays or an anytime side dish!

Save Recipe

Course: Side Dish

Cuisine: American

Keyword: cornbread, jalapeno, recipe, spicy

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Calories: 297kcal

Author: Mike Hultquist

Servings: 9 Squares

Tap or hover to scale

4.87 from 36 votes

Leave a Review

Ingredients

1 cup whole milk
4 tablespoons melted butter
2 large eggs
14.5 ounces creamed corn 1 can
1 cup cornmeal
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon salt or to taste
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon black pepper
1 cup chopped jalapeno peppers + sliced jalapenos for topping
1 cup shredded cheddar cheese or use a spicy pepperjack for extra heat

Instructions

Heat oven to 375 degrees F (190 degrees C).
Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
Pour the wet ingredients into the dry ingredients and stir together.
Stir in the chopped jalapenos and shredded cheese.
Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
Cool slightly, slice and serve.

Video

Notes

Makes 9 pieces of cornbread.
NOTE: I like to add extra jalapeno slices to the tops of the batter before baking for an extra decorative touch.

I love to drizzle mine with honey!

Nutrition Information

Calories: 297kcalCarbohydrates: 38gProtein: 9gFat: 12gSaturated Fat: 7gCholesterol: 66mgSodium: 660mgPotassium: 309mgFiber: 3gSugar: 8gVitamin A: 520IUVitamin C: 14mgCalcium: 171mgIron: 2mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This post was updated on 10/18/19 to include new photo, video and information. It was originally published on 5/19/14.

Reader Interactions

Comments

Holly says
March 28, 2024 at 7:02 pm

I made this in my cast iron skillet this week. Loved the crispy edges. Will definitely make again. Next time I will leave it in for another five minutes to ensure the centre is a little more cooked. Served warm with a drizzle of honey. Served along side Mac and cheese and pulled pork.
Reply
- Mike Hultquist says
  March 28, 2024 at 9:27 pm
  
  Making me hungry, Holly! Awesome! Thanks for sharing!
  Reply
Annie says
February 25, 2024 at 7:18 pm

Made this for Sunday's dinner with some collard greens, bbq ribs and baked beans. The cornbread was phenomenal. Thanks for the hit about adding creamer corn to make the cornbread moist. I called tonight's dinner my southwest meal. Will be saving this on my Pintrest meal.
Reply
- Mike H. says
  February 26, 2024 at 4:44 am
  
  You are very welcome, Annie. Enjoy it!
  Reply
Pat Dougherty says
February 20, 2024 at 7:07 am

A couple of bites, and I was hooked. I like to put a small square in a coffee cup with butter and honey, zap it in the microwave, and eat it with a spoon for a light breakfast.
Reply
- Mike Hultquist says
  February 20, 2024 at 7:28 am
  
  Thanks, Pat! What a great breakfast idea. I appreciate it!
  Reply
Shirley says
December 28, 2023 at 11:58 am

Oooh, definitely making this today to go with my jambalaya. Question what size pan? 8x8 or 9x9?
Thank you
Reply
- Mike H. says
  December 28, 2023 at 2:40 pm
  
  Fantastic! For this particular recipe, I opted for an 8x8 pan, although I typically use a larger one when making cornbread that's not as thick.
  Reply
Red says
December 28, 2023 at 10:58 am

Great recipe! I did double and added more jalapenos and cheese but baked in me # 12 Dutch oven over hot coals. Talk about good everyone cleaned it all up. Served with my Dutch oven chili and it disappeared as well. Will be making more.
Reply
- Mike H. says
  December 28, 2023 at 2:40 pm
  
  Love it, Red. Enjoy!
  Reply
Sherry Gregston says
December 03, 2023 at 4:48 pm

This Jalepeno Cornbread is fantastic! I took it to a neighborhood gathering as a side dish for barbecue brisket. I removed the jalepeno seeds so everyone could enjoy it - and enjoy it they did! One of my neighbors had three helpings! I can't wait to make it again, this time with the seeds. 🙂
Reply
- Mike Hultquist says
  December 03, 2023 at 6:18 pm
  
  Nice!!! Glad everyone enjoyed it, Sherry!
  Reply
Susan Miller says
November 07, 2023 at 2:53 pm
See Also
Wild Violet Recipes: Foraged Edible Flowers Taste Great!Corn relish recipe from SimplyCanning.com Try it for yourself!Wilted Lettuce Salad & Hot Bacon Dressing. A Classic Arkansas Recipe.Easy Cinnamon Bread Recipe

Oh heck! You got me all excited - until I read the recipe! Creamed corn… I live in northern Portugal and have never seen it here! (Not easy in the U.K.!) Have you any experience with using a replacement of some type? We have canned corn and frozen.. I’m sulking enough because they don’t have actual corn cobs here!
Reply
- Mike Hultquist says
  November 07, 2023 at 4:40 pm
  
  Susan, some substitutions to try include coconut cream or almond milk. Nagi at Recipe Tin Eats suggests the following substitute for creamed corn: Use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then, use as needed. Let me know how it turns out for you. LINK: https://www.recipetineats.com/creamy-corn-casserole/#:~:text=CREAMED%20CORN%20SUBSTITUTE&text=If%20you%20can't%20get,tbsp%20flour%20into%20a%20bowl.
  Reply
- Wes says
  January 26, 2024 at 10:42 am
  
  You can make creamed corn from frozen corn kernels
  Reply
Jigisha Morosky says
October 30, 2023 at 5:20 pm

Okay, so I don’t even like cornbread. But made this recipe to take to potluck dinner and… OMG
I CAN’T STOP EATING IT!!
So yummy! I followed it exactly except for one substitution. I used buttermilk instead or regular milk.
Reply
- Mike Hultquist says
  October 31, 2023 at 6:25 am
  
  Awesome, Jigisha! Super happy you love it! Thanks!
  Reply
Ray says
July 18, 2023 at 7:47 pm

Absolutely the best cornbread. Moist and flavourful.
Easy to make, and a real crowd pleaser.
Reply
- Mike Hultquist says
  July 19, 2023 at 6:06 am
  
  Outstanding! Thanks, Ray!
  Reply
Anna Rhodes says
May 08, 2023 at 6:13 pm

This is the best cornbread we have ever tasted. This recipe has become a regular in our home.
Reply
- Mike Hultquist says
  May 08, 2023 at 9:04 pm
  
  So great to hear! Thanks so much, Anna!
  Reply
Robie says
April 03, 2023 at 11:43 am

My stepfathers mother had a jalapeno cornbread recipe and she added meat to hers. Either ground beef or pork and sometimes bacon. This has to be cooked first. Eat a hunk of this cornbread and it's a meal.
Reply
- Mike Hultquist says
  April 03, 2023 at 11:46 am
  
  Sounds great. You can easily add meats to this recipe as well. Works great.
  Reply
Paulette Salisbury says
December 23, 2022 at 5:37 pm

HI Mike
Love love love you and your recipes. I might have made an error, but with this amount of dry stuff and the liquid specified, it came out pretty wet and loose. Internal temp 200 F. Yummy nonetheless! Maybe next time I'll add another egg for glue and cut back on the milk or cream. Now for round 2, it will become pudding. So I'm making a custard with milk and eggs and some more jalapenos and cheese. Can't wait to try it with pork chops tonight! Thanks for taking my comment. Merry Christmas!
Reply
- Mike Hultquist says
  December 24, 2022 at 7:26 am
  
  Thanks, Paulette. I've never had an issue with the looseness, but glad you can adjust as you need. Merry Christmas!
  Reply
anthony miskowiec says
December 15, 2022 at 9:37 am

I loved it. I topped it with a mesquite flower honey . Fabulous combo. No more box mixes for me.
Reply
- Mike Hultquist says
  December 15, 2022 at 9:55 am
  
  Glad you enjoyed it, Anthony! Perfect topping!
  Reply
Cassie says
December 06, 2022 at 1:01 pm

I can't find any creamed corn. would it be possible to substitute the can with corn kernels and Greek yogurt? Or is that outlandish.
Reply
- Mike Hultquist says
  December 07, 2022 at 6:55 am
  
  Cassie, absolutely, though you may want to write down the exact amount of yogurt you use in case you need to adjust it later. Let me know how it turns out!
  Reply
  - Sandy says
    July 18, 2023 at 6:16 am
    
    I would just blend up a can of corn in the blender
    Reply
Pilar says
November 23, 2022 at 10:50 am

Hello from Mexico!
My name is Pilar and I am trying to make a cornbread that my parents will like since they lived in Texas for a while!
I was just wondering, what are the dimensions of your baking dish?
Thank you so much!
Reply
- Mike Hultquist says
  November 23, 2022 at 11:55 am
  
  Hi, Pilar! I used a deep 8x8 baking dish, but you can use a 9x13. If you do, check the corn bread at 20 minutes to see if it is cooked through to the center. Let me know how it goes! Enjoy!
  Reply
Bernadine Ames says
November 19, 2022 at 8:18 am

I love your recipes. Save some, try some, and appreciate your ideas. Not all are me, but sure takes the “boring” out of the old standbys. Thank you so much.
Reply
- Mike Hultquist says
  November 19, 2022 at 9:24 am
  
  Thanks, Bernadine! Glad you are enjoying the site!
  Reply
Kort says
November 18, 2022 at 10:13 am

So good - my favorite version of cornbread!
Reply
- Mike Hultquist says
  November 18, 2022 at 4:10 pm
  
  Oh yeah! Thanks, Kort!
  Reply
Nancy says
November 17, 2022 at 9:51 am

Mike,
YOU and your recipes are awesome. I work with Mexican and Jamaican people in a kitchen. I did not grow up with spicy food, but I grow hot peppers. Your recipes always please my coworkers.
Reply
- Mike Hultquist says
  November 17, 2022 at 11:22 am
  
  So great to hear, Nancy! I appreciate it! Thanks! Glad you're enjoying the recipes.
  Reply
Debbie says
November 16, 2022 at 1:47 pm

This recipe for Jalapeno Cornbread is awesome! I live in San Antonio, TX, which is well-known for its Mexican and spicy food. This cornbread has the perfect combination of sweet, savory and spicy elements. I prepared the recipe exactly as written, except for the amount of jalapenos. Although my husband and I could probably handle the heat, I felt it would be too hot for the rest of family (used less than 1/2-cup). I also baked it in an oblong pan (12.25" x 8.25"), and it came out to a perfect height of about one inch. I highly recommend this wonderful recipe. Thanks, Mike.
Reply
- Mike Hultquist says
  November 16, 2022 at 2:05 pm
  
  Excellent, Debbie! Very happy you enjoyed it. Thanks for sharing your comments!
  Reply
Elsie S. Stewart says
October 26, 2022 at 6:18 am

I tried this recipe and it's really good. I would definitely recommend it to anyone who wants to try the recipe.
Reply
- Mike Hultquist says
  October 26, 2022 at 2:56 pm
  
  Thanks so much, Elsie!
  Reply
  See Also
  Buffalo Chicken Tortilla Pinwheels Recipe
Stephanie says
July 09, 2022 at 10:27 am

Can I use this recipe to make muffins? If so, about how many muffins will this make?
Reply
- Mike Hultquist says
  July 11, 2022 at 7:23 am
  
  Stephanie, yep, I have a recipe for that here: https://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/cheesy-jalapeno-popper-cornbread-muffins/
  Reply
April says
February 14, 2022 at 1:59 pm

I made the jalapeño cheddar cornbread for the big game yesterday everyone really liked it and we’re impressed how moist it was. Thank you for this recipe and all the others I have used a lot of your recipes and you NEVER disappoint
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 14, 2022 at 4:16 pm
  
  Nice! Glad to hear it, April! Glad you enjoyed it. We LOVE this one. YUM.
  Reply
Susan says
February 09, 2022 at 1:49 pm

Can you chop up the jalapenos two days ahead so it is ready to be made?
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 09, 2022 at 3:06 pm
  
  Susan, yes, you can do that. I would freeze if you need to keep longer. But yep, should be fine. Enjoy!
  Reply
Craig says
November 25, 2021 at 6:54 pm

Mike,
This is a keeper and the only way I will make Corn Bread from now on!
Thank you from B.C. Canada
Craig
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 25, 2021 at 11:04 pm
  
  Nice! Thanks, Craig!
  Reply
Cathlynn Groh says
November 24, 2021 at 12:26 pm

I made this to put in the Southern Cornbread Stuffing for tomorrow…tasted a wee piece and it is….awesome! So I made the Chipotle sweet potatoes too and I am eyeing the leftover chipotles from that..could I make a batch of cornbread and toss those in??? I am thinking the flavors would work well but thought I’d ask the Mad Chileman! Having folks over Saturday for turkey tetrazzini with the leftovers and thinking some chipotle cornbread might be….a nice addition. Thoughts?
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 24, 2021 at 12:59 pm
  
  Hey, Cathlynn. Thanks. My answer is YES! Chipotle cornbread would be awesome! I love it. Go for it and let me know how you like it! I like how you think. Enjoy! =)
  Reply
Garry says
November 07, 2021 at 1:42 am

Hi Mike,
I would like to try this recipe , I can’t find corn meal in Australia , but I can obtain Polenta is it the same ?
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 07, 2021 at 10:37 am
  
  Garry, polenta and cornmeal are super close to each other. Polenta is a coarser grain. I've never made this with polenta, but if you do, let me know how it turns out for you.
  Reply
- RickW says
  December 29, 2022 at 9:38 am
  
  As Mike says, it is a coarser grain. But, polenta comes in different sizes, so look for the finest grind you can find. I have used it making corn muffins and it was too hard. It did not soften while baking. So through trial and error I learned to soak it first for about 20 minutes in a little bit of warm milk. (microwaved) Just a few tablespoons added to a cup of polenta. It will absorb the milk. You don't want it wet, just moist, and a bit softer.
  Reply
Kathryn Luffman says
November 03, 2021 at 4:41 pm

I am making this tomorrow! Im going to try it with cowboy candy jalapenos. I just found this site not long ago and love it!
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 03, 2021 at 9:35 pm
  
  Awesome! Thanks, Kathryn! I hope you enjoy it!!!
  Reply
Gianna Messina says
October 28, 2021 at 10:01 pm

Question! - Can you provide baking dish size OR can how many muffins will this make?
Thank you!
Gianna
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 29, 2021 at 6:14 am
  
  Gianna, I used a 9x9 baking dish. Let me know how it turns out for you!
  Reply
Teresa says
October 26, 2021 at 3:45 pm

I plan on making for when my wife come home from a business trip. I just had a question about the sugar - can I use honey in place of it? If so, how much?
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 27, 2021 at 7:25 am
  
  Teresa, yes, use an equal amount of honey for sugar for this recipe. Enjoy!
  Reply
PHYLLIS S TOMLINSON says
May 25, 2021 at 10:48 am

I'm about to try this but am wondering about the measurement - 1 cup of jalapenos??? That seems like a lot. Most other recipes call for 2 jalapenos. Is that correct and if so is it EXTREMELY hot?
Reply
- Michael Hultquist - Chili Pepper Madness says
  May 25, 2021 at 12:03 pm
  
  Phyllis, you can cut back on the jalapenos if you'd like. I like a LOT of jalapenos in mine, hence the web site name. Try it with 2-3 chopped, see how you enjoy it, then adjust from there. Let me know how it turns out for you.
  Reply
Laurie Siegmund says
May 21, 2021 at 9:38 am

I have made this before and it is delicious. I would really love to know what size of pan you baked the bread in?
Thank you!
Reply
- Michael Hultquist - Chili Pepper Madness says
  May 21, 2021 at 3:15 pm
  
  Excellent, Laurie! I used an 8x8 pan for this one, though I often use a larger one for cornbread that is not as thick. Be sure to adjust cooking time if needed for that. Might be done sooner if it isn't so thick.
  Reply
SandyRocks says
May 06, 2021 at 7:36 am

I just made this for dinner and it turned out really well. I can not get creamed corn very often where I live, so I used one can of corn with juice from the can and put half in a chopper, and pulsed until it looked somewhat creamy. I then added the other half and just pulsed a couple of times. Viola, you have creamed corn. No need to add extra sugar or thickener. Turned out very moist. I did use only one large jalapeno with a pinch of caynne as my husband does not like it as spicy as I do.
Reply
- Michael Hultquist - Chili Pepper Madness says
  May 06, 2021 at 7:52 am
  
  Glad you enjoyed it, Sandy. Just a note, though - creamed corn is very different from pureed corn as you have done. The creamed corn includes the milky residue from the corn cobs, which really makes a big difference in the resulting moistness. Something to look for when you can! Thanks!
  Reply
Sandy Davis says
May 06, 2021 at 5:24 am

Do you have to use creamed corn? Creamed Corn and buttermilk are hard for me to get where I live? This recipe appeals to me because most require buttermilk or yogurt.
Reply
- Michael Hultquist - Chili Pepper Madness says
  May 06, 2021 at 7:18 am
  
  Sandy, I use creamed corn because it helps with moisture and contributes to the corn flavor. It works great and I recommend trying it. You can use milk instead of buttermilk as well.
  Reply
Celina says
January 09, 2021 at 1:10 pm

Can you bake this in a cast iron skillet?
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 09, 2021 at 2:25 pm
  
  You certainly can, Celina. I have a recipe just for this - Skillet Cornbread: https://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/jalapeno-skillet-cornbread/. Enjoy!
  Reply
Misty says
December 30, 2020 at 10:56 am

Can you omit the jalapeños and cheese? I would like to do one with and without. Doing this for our New Year/Thanksgiving because of Covid.
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 30, 2020 at 12:21 pm
  
  Misty, yes, you surely can. Let me know how it goes for you.
  Reply
Lisa says
December 03, 2020 at 8:44 pm

Quick, easy and delicious! I prefer my cornbread on the sweeter side. Since this recipe leans more towards savory, the honey really made it! This one is a keeper!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 04, 2020 at 7:19 am
  
  Nice! Thanks Lisa!
  Reply
Amanda Roberts says
October 28, 2020 at 10:25 pm

I'm excited to try this recipe. The only variation I'm planning is to drizzle it with maple syrup rather than honey. 🙂
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 29, 2020 at 8:27 am
  
  Sounds perfect, Amanda!
  Reply
Sarah says
September 11, 2020 at 8:49 am

I’ve been on the hunt for an easy savoury cornbread recipe. Would it hurt to leave the sugar out? I’ve made a very sweet cornbread, it was a sumptuous yellow sponge. It features creamed corn, which I made myself. Leftovers made a lovely side. I tried Jamie Oliver’s recipe and it didn’t rise, 1 teaspoon of baking power didn’t cut it. 4 large eggs made it a brick like mess... very disappointing.
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 11, 2020 at 2:50 pm
  
  Sarah, yes, you can skip the sugar. You might try a touch of honey, but skip that, too. Shouldn't have any issue. Take care.
  Reply
Rob says
July 23, 2020 at 12:02 pm

This is the same recipe my mother used when i was growing up in the 1970s - don't know where she got it from as we didn't have the Internet then. I've cooked it numerous times over the years, though not in a very long time. I'd like to make it using my cast iron skillet - same method as above, substituting the baking dish with skillet? Will it cook faster in an iron skillet in the oven?
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 23, 2020 at 12:14 pm
  
  Great, Rob! Yes, you can use this exact same recipe to make it in a cast iron skillet. It might cook faster if the overall surface area is larger and the batter not as thick, so keep an eye on it and test it part way through, just to be sure. Let me know how it turns out for you! Enjoy!
  Reply
Annie Green says
May 26, 2020 at 8:18 am

Thank you for your fast response!I have not made this yet but plan to this week.It looks amazing!!
Reply
- Michael Hultquist - Chili Pepper Madness says
  May 26, 2020 at 8:26 am
  
  I hope you enjoy it! I love this one.
  Reply
Susan says
April 24, 2020 at 1:57 pm

Hi, I haven't made this yet but was planning to today. I have buttermilk and was wondering if that would be an ok substitute for the milk. (I have milk too). Thanks! Susan
Reply
- Michael Hultquist - Chili Pepper Madness says
  April 24, 2020 at 2:44 pm
  
  Susan, yes, you can use buttermilk. Let me know how it turns out for you.
  Reply
Craig Persico says
February 09, 2020 at 7:29 am

I'd love to try this recipe. It's sounds delicious. There's no mention of the baking dish size? Can you please let me know. It's most likely a 9" square but I hate to assume.
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 09, 2020 at 8:39 am
  
  Hi, Craig. I used a deep 9x9 pan. Let me know how it turns out for you.
  Reply
Misty says
January 07, 2020 at 1:39 pm

Hey there! Stumbled upon this recipe on Pinterest, planning on making this for my husband's Birthday on Saturday to complement our Chili Bar we are serving. My question is what brand and type of cornmeal did you use?
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- Michael Hultquist - Chili Pepper Madness says
  January 07, 2020 at 3:04 pm
  
  Misty, for this one I used Quaker Yellow Corn Meal, but I've made this with many different brands and they all come out good. Use your favorite. Let me know how it turns out for you!
  Reply
linda m says
January 03, 2020 at 10:45 am

do you have a picture of the cornbread without the honey on it ...I didn't rate it cause I am fixing to make it now but it looks so good
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- Michael Hultquist - Chili Pepper Madness says
  January 03, 2020 at 10:48 am
  
  Linda, no, but you can see it in the video without the honey at the beginning and then again at the very end, just before the honey drizzle. Let me know if this helps.
  Reply
Cody says
November 28, 2019 at 5:04 pm

This is easily the most delicious cornbread that I've made. Just enough heat to keep it interesting. Awesome with the cranberry jalapeno jelly recipe that I made out of the same batch of jalapenos! Amazing recipe.
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- Michael Hultquist - Chili Pepper Madness says
  November 29, 2019 at 10:15 am
  
  Awesome, Cody! I love the combination there, too!
  Reply
Trish says
November 12, 2019 at 6:24 pm

To.Die.For! This it the most moist cornbread I have ever made. It's dense yet melts in your mouth. (Holds it shape instead of crumbling when you pick up a piece.) The spice ratio was perfect. Enjoyed biting into bits of jalapeno. Also enjoyed your honey-topping suggestion. Perfection!
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 13, 2019 at 7:44 am
  
  Awesome, Trish! I know, right? Took me a few times, but I got this recipe down! Super moist. I just love it. Thanks for commenting.
  Reply
Jay says
November 03, 2019 at 3:48 pm

Hello Mr Mike, in your opinion how do you think the cornbread would be by adding 2 tablespoons of veg oil and some sour cream?
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 04, 2019 at 8:05 am
  
  Jay, I think it would turn out nicely. No issues that I can see. Let me know how it turns out for you.
  Reply
Kinney Baughman says
October 26, 2019 at 5:16 pm

IMHO, as someone who has been making jalapeno cornbread for years, the secret to to a great jalapeno cornbread is to simmer the chopped jalapenos in a 1/4 cup of corn oil before adding it to the mix. If you can let it soak for a while before mixing it up, all the better. There's something about the jalapeno oil infusion that helps permeate the pepper flavor throughout the cornbread. The cup of shredded cheddar cheese is another good call. It makes for a wonderfully brown crust. Finally, I like to put coarse diced onions, enough to cover the pan, with the oil before pouring in the batter. Yum!
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 29, 2019 at 7:09 am
  
  I appreciate it, Kinney. I'll bet your cornbread is outstanding.
  Reply
Robert Rowe says
October 19, 2019 at 11:28 am

Love it Mike, I use TendaBake Yellow Cornmeal (the texture is the best I've ever found) for mine, which is very similar to yours. I also toast whole cumin seeds in the cast iron pan I'm baking mine it, toss them in the mix with about 2 tablespoons of dried Epazote. My favorite way to eat Jalapeno Cornbread is with a big bowl of Pinto Beans with LOTS of pork and bacon in it.
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 19, 2019 at 12:19 pm
  
  Thanks, Robert. I love the addition of the toasted cumin. I'll have to try that next time. Definitely delicious with pinto beans with lots of pork and bacon! Nice.
  Reply
Erica says
October 18, 2019 at 12:01 pm

Mike this looks yummy! I love cornbread as much as Patty does! I am definitely going to try this. Love the creamed corn idea.
Erica
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 18, 2019 at 1:24 pm
  
  Yes! Thanks, Erica! I hope you enjoy it. Great stuff! Super moist.
  Reply

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