Name: Jalapeño Cornbread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: Cornbread:; 2 cups all-purpose flour; 1 cup yellow cornmeal; 2/3 cup granulated sugar; 1 1/2 tbsp baking powder; 1 tsp salt; 8 tbsp unsalted butter, melted and cooled; 1 1/4 cups whole milk; 1/2 cup vegetable oil; 3 large eggs, room temperature; Jalapeño Popper Filling:; 1 jalapeño pepper, seeded and finely diced; 8 oz cream cheese (brick style), softened; 1/2 cup sharp cheddar cheese; 1/2 tsp garlic powder; 1/2 tsp liquid smoke (optional); Honey Jalapeño Glaze:; 1–2 jalapeño peppers (up to 3 depending on size), sliced; 3 tbsp honey; 2 tbsp unsalted butter, melted and cooled

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This Jalapeño Cornbread is a flavorful upgrade to a classic Southern staple. With a tender, moist crumb, a creamy jalapeño popper filling, and a sweet-spicy honey jalapeño glaze, it’s the perfect combination of bold heat and sweet comfort. Whether served as a side or the star of the table, this cornbread is sure to impress.

Why You’ll Love This Recipe

This isn’t your average cornbread. The creamy, cheesy jalapeño filling tucked inside makes each bite rich and savory, while the glaze adds a sticky-sweet kick to the top (or bottom, once inverted). It’s the kind of side dish that gets more compliments than the main course. Plus, it’s easy to make, visually stunning, and great for holidays, potlucks, or any meal where you want to bring a little extra flavor to the table.

Jalapeño Cornbread

ingredients

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

Cornbread:

2 cups all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
1 1/4 cups whole milk
1/2 cup vegetable oil
3 large eggs, room temperature

Jalapeño Popper Filling:

1 jalapeño pepper, seeded and finely diced
8 oz cream cheese (brick style), softened
1/2 cup sharp cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke (optional)

Honey Jalapeño Glaze:

1–2 jalapeño peppers (up to 3 depending on size), sliced
3 tablespoons honey
2 tablespoons unsalted butter, melted and cooled

directions

Preheat oven to 350ºF. Spray an 8- or 9-inch square baking pan with nonstick spray and line with parchment paper.
Prepare the cornbread batter: In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together melted butter, milk, vegetable oil, and eggs until smooth. Stir the wet mixture into the dry ingredients just until combined—do not overmix.
Make the jalapeño popper filling: In a medium bowl, combine softened cream cheese, cheddar, garlic powder, liquid smoke (if using), and finely diced jalapeño. Mix until fully combined.
Create the glaze: Lay jalapeño slices evenly across the bottom of the prepared pan. Drizzle with honey and melted butter.
Assemble the cornbread: Pour half of the cornbread batter over the glaze. Drop spoonfuls of the cream cheese mixture over the batter, then spread the remaining batter on top to cover the filling.
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
Let the cornbread cool slightly. Place a serving plate or board over the top of the pan and carefully invert the pan to reveal the honey-jalapeño glaze on top.
Slice and serve warm.

Servings and timing

Servings: 9
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Extra Heat: Use more jalapeños or leave some seeds in for added spice.
Cheese Blend: Swap in pepper jack or mozzarella for different cheesy flavors.
Cornbread Muffins: Bake in a muffin tin for individual portions; reduce baking time to 20–25 minutes.
Gluten-Free: Substitute with a 1-to-1 gluten-free flour blend.

storage/reheating

Store leftover cornbread in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for about 30 seconds or in a 300°F oven for 8–10 minutes. This cornbread also freezes well—wrap slices tightly in plastic and foil, and freeze for up to 2 months. Thaw and reheat before serving.

FAQs

Can I use pickled jalapeños instead of fresh?

Yes, but they will add a tangy note and be less spicy than fresh jalapeños.

Can I make this ahead of time?

Yes, bake it a day in advance and reheat before serving. It still tastes great the next day.

How spicy is this cornbread?

The heat level is moderate. You can control it by using more or fewer jalapeños and removing or keeping the seeds.

Can I skip the cream cheese filling?

Yes, you can omit it for a more traditional jalapeño cornbread.

What’s the best type of cheese to use?

Sharp cheddar works great, but feel free to mix in Monterey Jack or pepper jack for added flavor.

Do I have to invert the cornbread?

Inverting gives a beautiful glaze finish, but it’s optional. You can serve it straight from the pan if preferred.

What pan size should I use?

An 8-inch pan will yield a thicker cornbread, while a 9-inch pan makes it slightly thinner. Both work well.

Can I make it less sweet?

Reduce the honey in the glaze or omit the granulated sugar from the batter for a more savory version.

Is liquid smoke necessary?

No, it’s optional—but it does add a subtle smoky flavor that complements the jalapeño.

Can I use low-fat milk?

Whole milk gives the best texture, but 2% or even plant-based milk can be used in a pinch.

Conclusion

This Jalapeño Cornbread is anything but ordinary. With its layers of gooey cheese, jalapeño heat, and sweet glaze, it’s a show-stopping side dish that adds flair to any meal. Whether served at a cookout, holiday gathering, or just alongside a bowl of chili, this flavorful twist on traditional cornbread is guaranteed to be a hit.