This Jalapeño Cornbread brings together a perfect balance of sweet and spicy in a moist, tender loaf.
The cornmeal provides fiber for digestive health, while almond milk and eggs contribute protein and essential nutrients, and the olive oil delivers heart-healthy fats.
Diced jalapeños add a flavorful kick without overwhelming the palate, and shredded cheddar offers a comforting, savory touch.
Naturally lower in saturated fat than traditional cornbread made with butter or whole milk, this version is a lighter, yet satisfying option.
Quick to prepare and baked in under 30 minutes, it’s ideal for weeknight dinners, holiday spreads, or as a meal-prep-friendly side.
Serve it warm with honey butter to elevate its flavor, making it a crowd-pleasing staple that’s both nourishing and indulgent.
Must-Have Tools for Perfect Results
Cast-Iron Skillet
Preheats in the oven for even cooking and crisp edges. Versatile for searing, roasting, and baking a variety of dishes.
Mixing Bowls
Essential for combining wet and dry ingredients separately before blending. Multipurpose for salads, batters, and marinating.
Whisk
Ensures smooth, evenly blended wet ingredients. Perfect for sauces, dressings, and baking batters.
Spatula
Gently folds ingredients without overmixing, preserving the cornbread’s tender texture. Ideal for scraping bowls and folding batters.
Measuring Cups & Spoons
Guarantees accurate measurements for perfect texture and flavor. Essential for consistent results in baking and cooking.
Spicy Jalapeño Cheddar Cornbread
Equipment
- 1 10-inch Cast-Iron Skillet
- 2 mixing bowls
- 1 Whisk1 Spatula
- Measuring Cups & Spoons
Ingredients
- 1 cup Cornmeal
- 1 cup plus 1 tbsp All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Sea Salt
- ¼ tsp Baking Soda
- 1 cup Almond Milk
- 1 Large Egg
- ¼ cup Maple Syrup
- ¼ cup Extra-Virgin Olive Oil or neutral oil
- 4 Scallions chopped (reserve some for topping)
- ¾ cup Seeded and Diced Jalapeño Peppers 2–3 peppers, reserve some for topping
- ¾ cup Shredded Cheddar Cheese
- 1 tbsp Butter for greasing the pan
- Honey Butter for serving
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) with a 10-inch cast-iron skillet inside. Preheating the skillet ensures the cornbread bakes evenly and develops a golden, slightly crisp crust. Allow the skillet to heat fully while you prepare the batter, taking care when handling later, as the handle will be extremely hot.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda. Mixing these dry ingredients thoroughly ensures even leavening and a uniform texture throughout the cornbread. Set the bowl aside while you prepare the wet ingredients.
- Prepare Wet Ingredients: In a medium bowl, combine almond milk, the egg, maple syrup, and olive oil. Whisk gently until fully blended and smooth, ensuring that the egg is fully incorporated. This mixture provides moisture, structure, and a hint of natural sweetness to the cornbread.
- Fold in Mix-Ins: Pour the wet ingredients into the dry mixture and stir until just combined, avoiding overmixing to maintain a tender crumb. Gently fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese, distributing them evenly throughout the batter for flavor and texture.
- Prepare the Skillet and Pour Batter: Carefully remove the preheated cast-iron skillet from the oven using an oven mitt and grease it with butter. Pour the cornbread batter into the skillet, smoothing the top with a spatula. Sprinkle the remaining scallions and jalapeños over the surface for added flavor and visual appeal.
- Bake and Cool: Bake in the preheated oven for 20–24 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Remove from the oven and allow the cornbread to cool for at least 20 minutes before slicing. Serve warm with honey butter for an extra touch of sweetness and richness.
Notes
- Use a 10-inch cast-iron skillet preheated in the oven for a perfectly crisp crust.
- Do not overmix the batter; this keeps the cornbread light and tender.
- Adjust the number of jalapeños to control the heat level.
- Reserve some scallions and jalapeños for topping to enhance flavor and presentation.
- Let the cornbread cool for at least 20 minutes before slicing to prevent crumbling.
- Serve immediately with honey butter for a sweet-savory balance.
- Almond milk can be substituted with any plant-based or dairy milk if preferred.
Chef’s Secrets For Moist Cornbread
The key to moist, flavorful cornbread is balancing wet and dry ingredients while avoiding overmixing.
Preheating the cast-iron skillet ensures even baking and creates a golden, slightly crisp crust that contrasts beautifully with the tender interior.
Folding in the scallions, jalapeños, and cheese at the last stage maintains texture and prevents uneven cooking.
Using a combination of maple syrup and almond milk adds subtle sweetness and richness without overpowering the cornbread’s natural corn flavor.
Allowing the baked cornbread to rest before slicing ensures it holds together and enhances its crumb structure.
Serving Suggestions And Pairing Ideas
Jalapeño Cornbread pairs perfectly with chili, soups, and stews for a comforting meal.
Drizzle with honey butter or serve alongside smoked meats for a sweet and spicy combination.
It also works well as a breakfast side with scrambled eggs or avocado toast.
For gatherings, slice into wedges and serve on a platter with extra toppings like shredded cheese, chopped herbs, or a light drizzle of hot honey.
This versatile cornbread can complement casual weeknight meals or be the star of a festive table spread.
Storage Tips For Freshness
Store leftover cornbread in an airtight container at room temperature for up to two days to maintain its moisture.
For longer storage, wrap tightly in foil and freeze for up to three months.
Reheat gently in the oven or toaster oven to restore crisp edges and a warm, tender interior.
Honey butter should be stored separately in the refrigerator and allowed to come to room temperature before serving.
Avoid refrigerating cornbread at room temperature, as it can dry out the texture.
Frequently Asked Questions
1. Can I make this cornbread vegan?
Yes, substitute the egg with a flax or chia egg, and use plant-based milk and oil. The texture will remain moist and tender.
2. How spicy is the cornbread?
This recipe has a mild to moderate heat. Adjust the number of jalapeños or remove seeds for a gentler flavor.
3. Can I use regular milk instead of almond milk?
Absolutely! Dairy milk works perfectly in place of almond milk, adding richness without changing texture.
4. Can I bake it in a different pan?
Yes, an 8×8-inch square baking pan works, but the baking time may need slight adjustment. Cast-iron gives the best crust.
5. How do I prevent cornbread from sticking?
Preheat and grease the skillet thoroughly with butter, and let the cornbread cool before slicing to prevent crumbling.
This recipe has been adapted and simplified from the original version by loveandlemons. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
