This mouthwatering Jalapeño Cornbread is tender, moist and delivers bold flavors with just the right balance of sweet and heat. This easy cornbread recipe is topped with a stunning honey-jalapeño glaze and has pockets of creamy jalapeño popper filling in the center. Spice up your next gathering with this irresistible cornbread!
Looking for more delicious corn side dishes? Make sure to try my Corn Casserole, Creamed Corn, Cornbread and Blueberry Corn Muffins!
Jalapeño Cornbread Recipe
This Jalapeño Cornbread is an amazing twist on a classic! It marries the comforting sweetness of traditional cornbread with the bold, spicy kick of jalapeños and has the added bonus of a layer of cream cheese popper filling in the middle. It’s served upside down so that you can enjoy the top layer of jalapeño slices and sweet honey, similar to the style of a pineapple upside-down cake.
When I say that this jalapeño cornbread recipe is sensational, I truly mean it! The honey-jalapeño glaze on top is so inviting and creates the perfect balance between sweet and spicy. It’s soft, buttery, and bursting with bold flavors that will keep everyone coming back for seconds (or thirds!).
This jalapeño cornbread is extra delicious served with a little honey butter!
Why You’ll Love This Recipe
Whether you’re making this cornbread and jalapeño recipe for a holiday spread, a cozy family dinner, or a backyard BBQ, this recipe is guaranteed to impress. The best part? It’s easy to make, yet it feels gourmet thanks to the delicious layers of cheese and jalapeño goodness.
- Sweet & Spicy: The honey glaze adds the perfect hint of sweetness, while the jalapeños bring a delicious kick of heat.
- Jalapeño Popper: Pockets of creamy jalapeño popper filling made with cream cheese, sharp cheddar and jalapeños melt into the cornbread, making each bite rich and creamy.
- Versatile: It’s the perfect side for crockpot chili, barbecue or any meal where you want to impress!
How To Make Jalapeño Cornbread
This Jalapeño Cornbread is so tender and delicious and has the perfect blend of sweet and spicy! With creamy jalapeño popper filling swirled throughout and a golden honey-jalapeño topping, it’s the ultimate side dish that will turn any meal into a celebration. Soft, flavorful, and just the right amount of kick, it’s a cornbread recipe you’ll crave again and again!
Let’s take a quick look at how to make this cornbread and, as always, you can find the full, printable recipe in the recipe card at the end of this post.
- Combine flour, cornmeal, sugar, baking powder and salt in a medium bowl.
- Whisk together melted butter, vegetable oil, milk and eggs in a separate bowl.
- Combine the wet and dry ingredients, stirring until just combined.
- Mix softened cream cheese, cheddar cheese, diced jalapeño, garlic powder and liquid smoke (if using).
- Layer the pan with jalapeño slices, a drizzle of honey and melted butter.
- Pour half of the cornbread batter into the pan, then add dollops of the cheese mixture, followed by the remaining batter.
- Bake for 40-45 minutes until golden brown.
- Flip the cornbread out of the pan to reveal the honey-jalapeño glaze. Slice and serve warm!
For a fun twist, you can make this cornbread and jalapeño recipe into muffins instead of a single loaf or square. Just adjust the baking time to 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Muffins are great for grab-and-go portions!
If you’d like the cream cheese layer to be more integrated with the cornbread layer, you can lightly swirl it together with a knife before adding the second layer of cornbread batter.
Storage Information
- Make Ahead: This cornbread can be made a day in advance. Simply bake, cool, and cover it tightly at room temperature. Just reheat slightly before serving to freshen it up.
- Refrigerator: The cornbread will keep in the fridge for around 5 days if placed in an airtight container. To reheat cold cornbread, wet a paper towel with a little water and cover the cornbread with it. Microwave for 15-20 seconds. This will keep the cornbread moist.
- Freezing: Wrap the cooled cornbread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.
- Storing Leftovers: Leftovers can be stored in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days. Reheat in the oven or microwave.
Can I use pickled jalapeños instead of fresh jalapeños?
Yes, you can use pickled jalapeños if you prefer! They will add a tangy flavor to the cornbread. Just be sure to drain them well before adding to the recipe to avoid excess moisture.
How can I make the cornbread less sweet?
If you prefer a less sweet cornbread, you can reduce the sugar to ½ cup and omit or reduce the honey glaze. This will still result in a delicious, savory cornbread.
What if I don’t want the jalapeño popper layer?
No problem. Just skip that layer entirely.
How do I know when the cornbread is done?
The cornbread is done when the top is golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. You can also gently press the top – it should spring back slightly.
Can I use a cast iron skillet instead of a baking pan?
Yes, a cast iron skillet works beautifully for this cornbread and jalapeño recipe! It helps create a crispy crust on the bottom and edges. Just be sure to preheat the skillet in the oven and grease it well before adding the batter.
Variations To Try
- Leave the seeds and ribs in the jalapeños or add an extra pepper to kick up the heat.
- Use fewer jalapeños, make sure to remove the seeds and inner ribs, or omit the jalapeños from the cream cheese layer to make it milder.
- Swap sharp cheddar for pepper jack, gouda, or mozzarella for a fun twist on flavor.
- Adding about ½ cup of fresh, canned, or frozen (and thawed) corn kernels will add a delightful pop of texture and sweetness to the cornbread.
- Leave out the jalapeño popper layer for a more traditional take on a jalapeño cornbread recipe.
Trish’s Tips
- When combining the wet and dry ingredients, stir just until combined. Over mixing can lead to a dense, tough cornbread.
- For the best texture, make sure your eggs, butter and cream cheese are at room temperature before starting.
- This jalapeño cornbread recipe can be easily doubled and baked in a 9×13 pan for more servings.
- If you’re worried about the level of heat from the jalapeños, remove the ribs and seeds or omit from the cream cheese mixture.
- Be sure to line your pan with parchment paper or generously grease it. This ensures the cornbread releases easily, especially when flipping it over to reveal the beautiful honey-jalapeño glaze.
- While it’s tempting to slice into the cornbread immediately, letting it cool for at least 10-15 minutes will make it easier to cut and help the flavors settle.
Enjoy With These Recipes
Jalapeño Cornbread
Ingredients
Cornbread
- 2 cups all purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter melted and cooled
- 1 ¼ cups whole milk
- ½ cup vegetable oil
- 3 large eggs room temperature
Jalapeño Popper Filling
- 1 jalapeno pepper
- 8 ounces cream cheese brick style, softened to room temperature
- ½ cup sharp cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon liquid smoke optional
Honey Jalapeño Glaze
- 1 to 2 jalapeno peppers up to 3 depending on size
- 3 tablespoons honey
- 2 tablespoons unsalted butter melted and cooled
Instructions
- Preheat the oven to 350º. Spray an 8-inch square or 9-inch square pan with nonstick cooking spray and line with parchment paper. Set aside.
Cornbread
- In a large bowl combine the flour, cornmeal, sugar, baking powder and salt. Stir together.2 cups all purpose flour, 1 cup yellow cornmeal, ⅔ cup granulated sugar, 1 ½ tablespoons baking powder, 1 teaspoon salt
- Whisk together 8 tablespoons (1 stick) of cooled melted butter, milk, vegetable oil and eggs in a separate bowl.8 tablespoons unsalted butter, 1 ¼ cups whole milk, ½ cup vegetable oil, 3 large eggs
- Pour the wet ingredients into the bowl with the dry ingredients and stir together just until everything is well combined. Set aside.
Jalapeño Popper Filling
- Remove the seeds from one jalapeño and finely dice. Add the diced jalapeños cream cheese, cheddar cheese, garlic powder and liquid smoke (if using) in a medium-sized bowl. Blend together with a fork until everything is combined.1 jalapeno pepper, 8 ounces cream cheese, ½ cup sharp cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon liquid smoke
Honey Jalapeño Glaze
- On the bottom of the pan, place a single layer of jalapeño slices (about 1 to 2 jalapeños). Drizzle honey over the jalapeños until they are well coated. Drizzle the melted butter on top.1 to 2 jalapeno peppers, 3 tablespoons honey, 2 tablespoons unsalted butter
Assemble and Bake
- Pour half of the cornbread batter over the honey and jalapeno slices.
- Next, drop small spoonfuls of the cream cheese mixture on top of the cornbread batter and then top with the remaining half of the batter.
- Bake for 40 to 45 minutes or until the cornbread is golden brown.
- To serve, place a plate on the top of the pan of cornbread. Flip the pan upside down to remove the cornbread and reveal the honey jalapeno top! Slice and enjoy.
Notes
- Make Ahead: This cornbread can be made a day in advance. Simply bake, cool, and cover it tightly at room temperature. Just reheat slightly before serving to freshen it up.
- Refrigerator: The cornbread will keep in the fridge for around 5 days if placed in an airtight container. To reheat cold cornbread, wet a paper towel with a little water and cover the cornbread with it. Microwave for 15-20 seconds. This will keep the cornbread moist.
- Freezing: Wrap the cooled cornbread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.
- Storing Leftovers: Leftovers can be stored in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days. Reheat in the oven or microwave.
Alma Annandale says
Wow what a amazing flavor bomb, I love it. Thanks so much for this lovely addition to our Braai / barbecue. Love South Africa
Rosalee Adams says
It sounds delicious
HOWEVER,
is it possible to make it sans Jalapeno filling?
I am unable to eat anything with capsaicin in it.
Trish - Mom On Timeout says
Yep! I talk about that in the post. It can be completely omitted or you could just not add the jalapeno. Hope that helps!