Easy Spicy Cornbread Recipe

I love how quickly this spicy cornbread comes together. I only need a couple of bowls and basic ingredients, and there’s no yeast or rising time involved.

I also like being able to control the heat. I can use fewer jalapeños for a mild kick or leave some of the seeds in when I want a noticeably spicier cornbread.

The combination of cornmeal and cheddar gives me plenty of savory flavor, while buttermilk and butter help keep every slice tender and moist. It’s especially delicious when I serve it warm with a little extra butter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar or honey
• Buttermilk
• Large eggs
• Unsalted butter, melted
• Jalapeño peppers, finely chopped
• Shredded cheddar cheese
• Cayenne pepper, optional

Directions

I start by preheating my oven to 400°F (200°C). I lightly grease a baking dish or cast-iron skillet so the cornbread releases easily after baking.

In a large bowl, I whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and cayenne pepper if I’m using it.

In a separate bowl, I whisk the buttermilk, eggs, and melted butter until everything is well combined.

I pour the wet ingredients into the dry ingredients and gently stir just until combined. I avoid overmixing because I want my finished cornbread to stay soft and tender.

Next, I fold in the chopped jalapeños and shredded cheddar cheese, making sure they are distributed throughout the batter.

I spread the batter evenly in my prepared pan or skillet. If I want an attractive finish, I add a few thin jalapeño slices and a little extra shredded cheddar over the top.

I bake the cornbread for about 20 to 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

I let the cornbread cool for about 10 minutes before slicing. I like serving it while it’s still slightly warm.

Servings and Timing

This recipe makes approximately 8 to 9 servings, depending on how large I cut each piece.

• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Cooling time: 10 minutes
• Total time: about 40–45 minutes
• Servings: 8–9

Variations

For an extra-spicy cornbread, I leave some of the jalapeño seeds intact and add a little more cayenne pepper. I can also mix in a finely chopped serrano pepper when I want an even stronger kick.

For a cheesy version, I increase the amount of cheddar or combine cheddar with pepper Jack cheese. Pepper Jack is one of my favorite additions because it gives the cornbread both extra creaminess and heat.

When I want more texture and corn flavor, I fold drained corn kernels into the batter. Fresh, frozen, or canned corn can all work well.

For a smoky variation, I add a small amount of smoked paprika. I sometimes combine it with chopped green onions for even more savory flavor.

If I prefer sweeter spicy cornbread, I add a little extra honey. I especially like the contrast between sweet honey and spicy jalapeños.

Storage/Reheating

I store leftover spicy cornbread in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I refrigerate it for up to 5 days.

For longer storage, I wrap individual pieces well and place them in a freezer-safe container or bag. I can freeze the cornbread for up to 3 months and thaw individual portions whenever I need them.

To reheat refrigerated cornbread, I warm individual slices in the microwave for about 15 to 30 seconds. When I’m reheating several pieces, I prefer using a 350°F (175°C) oven for about 10 minutes. I sometimes add a little butter before serving to bring back some extra moisture and richness.

FAQs

How spicy is this cornbread?

I consider the heat level easy to adjust. When I remove the jalapeño seeds and membranes, I get a milder cornbread. When I leave some seeds in or add cayenne or serrano peppers, I get considerably more heat.

Can I make spicy cornbread without jalapeños?

Yes. I can replace jalapeños with chopped green chiles for a milder flavor or serrano peppers for more heat. I can also use cayenne or crushed red pepper when fresh peppers aren’t available.

How do I keep my cornbread moist?

I use buttermilk, eggs, and melted butter to help keep my cornbread tender and moist. I also avoid overmixing the batter and take the cornbread out of the oven as soon as the center is baked through.

Can I make this spicy cornbread in a cast-iron skillet?

Yes. I love making this recipe in a cast-iron skillet because it gives me particularly crisp, golden edges. I grease the skillet well before adding the batter and bake the cornbread until the center is set.

What do I serve with spicy cornbread?

I especially like serving spicy cornbread with chili, barbecue, pulled chicken, beans, soups, and stews. I can also serve it simply with butter or drizzle a warm slice with honey for a sweet-and-spicy combination.

Conclusion

This Easy Spicy Cornbread Recipe is one I turn to whenever I want a simple side dish with more personality than traditional cornbread. I get a tender, moist center, golden edges, melted cheddar, and just enough jalapeño heat to make every bite interesting.

Easy Spicy Cornbread Recipe

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This Easy Spicy Cornbread combines jalapeños, cheddar cheese, and a touch of sweetness with a tender, moist crumb and beautifully golden edges. Serve it warm with chili, barbecue, soup, or your favorite hearty meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Yield: 8-9 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar or honey
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 2 jalapeño peppers, finely chopped
• 1 cup shredded cheddar cheese
• 1/4 teaspoon cayenne pepper, optional

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Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or cast-iron skillet.
2. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, sugar, and cayenne pepper if using.
3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing.
5. Fold in the chopped jalapeños and shredded cheddar cheese until evenly distributed throughout the batter.
6. Spread the batter evenly in the prepared baking dish or skillet. If desired, top with thin jalapeño slices and additional shredded cheddar.
7. Bake for 20 to 25 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the cornbread cool for about 10 minutes before slicing and serving warm.

Notes

• For milder cornbread, remove the jalapeño seeds and membranes. For extra heat, leave some seeds intact and add additional cayenne or finely chopped serrano pepper.
• For extra-cheesy cornbread, increase the cheddar or replace some of it with pepper Jack cheese.
• Fold in drained corn kernels for additional texture and corn flavor.
• Add a little smoked paprika and chopped green onions for a smoky, savory variation.
• For a sweeter version, increase the honey to create a stronger sweet-and-spicy contrast.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freeze well-wrapped individual pieces in a freezer-safe container for up to 3 months.
• Reheat individual slices in the microwave for 15 to 30 seconds or warm several pieces in a 350°F (175°C) oven for about 10 minutes.

Nutrition

• Serving Size: 1 piece
• Calories: 310 kcal
• Sugar: 5 g
• Sodium: 480 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 85 mg