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Jalapeño Cornbread Loaf

Jessica T. Brown
A sweet, spicy, and cheesy cornbread that’s moist, tender, and easy to make.
Made with fiber-rich cornmeal, plant-based protein, and heart-healthy olive oil, this jalapeño cornbread is perfect for everyday meals, meal prep, or a comforting side dish.
Serve warm with honey butter for a truly irresistible treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 12

Equipment

  • 10-inch Cast Iron Skillet
  • Large Mixing Bowl
  • Medium mixing bowl
  • WhiskSpatula
  • Oven mitt

Ingredients
  

  • 1 cup cornmeal
  • 1 cup + 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 pan
  • Honey butter for serving

Instructions
 

  • Preheat and Prepare the Skillet: Begin by preheating your oven to 350°F (175°C).
    Place a 10-inch cast-iron skillet inside the oven while it heats—this ensures the pan is hot and will give the cornbread a golden, crisp edge.
    The heat from the skillet will create a perfect crust as the batter cooks.
    Be mindful that the skillet will get extremely hot, so plan to use an oven mitt in later steps to handle it safely.
  • Mix the Dry Ingredients: In a large mixing bowl, combine 1 cup of cornmeal, 1 cup plus 1 tablespoon of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of sea salt, and ¼ teaspoon of baking soda.
    Whisk these ingredients thoroughly until evenly distributed.
    This ensures your cornbread will rise uniformly and have a consistent texture.
    Taking a moment to blend the dry ingredients well prevents clumps and uneven pockets in the baked bread.
  • Whisk the Wet Ingredients: In a medium bowl, whisk together the wet ingredients: 1 cup almond milk, 1 large egg, ¼ cup maple syrup, and ¼ cup extra-virgin olive oil (or another neutral oil of your choice).
    Mix until smooth and fully incorporated.
    The almond milk adds moisture and a slight nutty flavor, while the maple syrup provides a subtle sweetness that balances the heat from the jalapeños.
  • Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients.
    Using a spatula, gently stir until just combined.
    Avoid overmixing, as this can make the cornbread dense and tough.
    The batter should appear slightly thick but pourable, with visible flecks of cornmeal throughout.
  • Fold in Flavorful Add-Ins: Gently fold in 4 chopped scallions, ¾ cup diced jalapeños (reserve a few for topping), and ¾ cup shredded cheddar cheese.
    Folding carefully ensures that the vegetables and cheese are evenly distributed without deflating the batter.
    The scallions add a mild oniony flavor, the jalapeños bring a balanced heat, and the cheddar cheese creates pockets of savory richness in every bite.
  • Grease the Preheated Skillet: Carefully remove the hot skillet from the oven using an oven mitt.
    Add 1 tablespoon of butter and allow it to melt, swirling the pan to coat the bottom and sides evenly.
    This step ensures the cornbread doesn’t stick and also contributes to a rich, golden crust.
  • Pour Batter and Add Toppings: Pour the prepared batter into the greased skillet, spreading it evenly with a spatula so the surface is smooth.
    Sprinkle the reserved scallions and jalapeños on top for a visually appealing and flavorful finish.
    This topping layer not only enhances the presentation but also adds an extra burst of flavor in each bite.
  • Bake the Cornbread: Place the skillet in the oven and bake for 20 to 24 minutes.
    The cornbread is done when the center springs back when gently pressed, and a toothpick inserted into the middle comes out clean.
    The edges should be golden brown and slightly crisp, while the inside remains tender and moist.
  • Cool Before Slicing: Remove the skillet from the oven and let the cornbread cool for at least 20 minutes.
    Cooling allows the structure to set, making slicing easier and preventing it from crumbling.
    The aroma of baked cornmeal, jalapeños, and cheese will fill your kitchen during this step.
  • Serve with Honey Butter: Slice the cornbread into wedges and serve warm with a generous spread of honey butter.
    The combination of sweet honey and creamy butter perfectly balances the subtle heat from the jalapeños and the savory notes of the cheddar cheese, creating an irresistible flavor harmony.
    Enjoy it as a side for dinner, a snack, or even a breakfast treat.

Notes

  • For a milder flavor, reduce the amount of jalapeños or remove all seeds before dicing.
  • Almond milk can be substituted with any plant-based or dairy milk of your choice.
  • Use a sharp cheddar for a stronger flavor, or a mild cheddar for a subtle taste.
  • Avoid overmixing the batter to keep the cornbread tender and light.
  • If you don’t have a cast-iron skillet, a 9x9-inch baking dish works as a substitute.
  • Honey butter can be made ahead and stored in the fridge for up to a week.
  • Leftover cornbread can be reheated in the oven or toaster for a few minutes to restore crispness.