Jalapeno Pepper Jack Cornbread

Whether you’re serving pinto beans, homemade chili, or a comforting bowl of soup, this Jalapeno Pepper Jack Cornbread is the perfect side dish. This easy cornbread recipe is moist, flavorful, and packed with a kick, made with sweet cream-style corn, melty pepper jack cheese, and diced jalapeño peppers. It’s a hearty, satisfying addition that pairs well with just about any meal.

Easy Jalapeno Pepper Jack Cornbread Recipe

Cornbread and buttermilk biscuits stand side by side as two of the South’s most beloved house breads, each with a long tradition and loyal following. From skillet cornbread to tender, flaky biscuits, there are countless variations of both, so many, in fact, you could bake a different version every day for years.

Part of their charm is how easily they adapt to new flavors and ingredients, making them a perfect canvas for creativity. This recipe is one delicious example, adding a bold, flavorful twist to classic cornbread that’s sure to become a favorite at your table.

Key ingredients you’ll need to make this cheesy Pepper Jack Cornbread: (Scroll down for the full printable recipe card and quantities.)

• Cornmeal – Plain yellow cornmeal. This is cornmeal with no added leavening ingredients.
• Flour – All purpose flour sometimes called plain flour gives this cornbread a tender texture.
• Leavening – Baking powder gives rise to the cornbread while it’s baking.
• Sugar – A small amount of granulated sugar balances the flavor but doesn’t make it sweet.
• Seasonings – Garlic salt and ground cumin.
• Cheese – Shredded pepper jack cheese for a melty cheesy flavor. Freshly grated cheese works beat.
• Mix-ins – Fresh jalapeno pepper and onion.
• Whole Eggs – Three large eggs bind the cornbread batter.
• Wet Ingredients – Buttermilk, cream style corn and melted butter for richness.

How to Make Jalapeno Pepper Jack Cornbread Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 425 degrees f. Butter the sides and bottom of a square 9×9-inch baking pan.
• Sift Dry Ingredients – Use a whisk to sift together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, garlic salt and ground cumin.
• Add Cheese and Jalapeño -Add the shredded pepper-jack cheese, diced jalapeno and sweet onion. Mix until evenly distributed.
• Wet Ingredients – Whisk together the eggs, buttermilk, cream corn and melted butter.
• Combine – Add the wet ingredients to the dry ingredients. Stir until moistened.
• Pour Batter into Prepared Pan – Spread the batter evenly into the prepared pan.
• Oven – Bake per the baking time in the recipe until the top is golden brown and a toothpick inserted into the center shows moist crumbs.
• Serve – Rest for 5-10 minutes, slice and serve.

Kitchen Equipment to Make Pepper Jack Cornbread

• Large bowl and medium bowl.
• Measuring cups and measuring spoons.
• Balloon whisk.
• Rubber spatula.
• 9×9-inch baking pan.
• Cheese grater.
• Knife and cutting board.

Recipe Variations, Tips and Substitutions

• Pan Options – You may opt to bake this cornbread in a similar size 9-inch or 10-inch round pan or cast iron skillet. If using cast iron, I recommend using an 10-inch skillet and not an 8-inch skillet to prevent it from baking over.
• Cheese – You could turn this into jalapeno cheddar cornbread by swapping out the pepper jack for the same amount of shredded cheddar cheese.
• Peppers – You could use poblano peppers or canned green chiles in place of jalapenos.
• Always Check the Center for Doneness – When baking cornbread, test the center with the tip of a knife or a toothpick for doneness just as you would when baking a cake. Look for moist crumbs.
• Serving Options – Serve this spicy cornbread with Roasted Chili Lime Pork Tenderloin, Taco Soup, Texas style Beef Chili or a bowl of Pinto Beans.

Storage and Leftovers

• Leftovers – Store Jalapeno Pepper Jack Cornbread wrapped in foil or in an airtight container chilled in the refrigerator for up to 4 days.
• Reheating – Reheat in single servings in the microwave.
• Freezer – You can freeze it or up to 3 months. Thaw overnight in the refrigerator then reheat in single servings.

Should Southern Cornbread Be Savory or Sweet

Classic Southern cornbread would never have sugar in it and be savory in flavor. Others, prefer a sweeter version. I’m happy to say that I love cornbread pretty much any way it’s served, sweet, savory or spicy. My rule of thumb is: there’s no such thing as a wrong way to prepare cornbread. If you like the flavor then it’s a win and there’s absolutely no need for debate. I have many cornbread variations in the recipe index here and choose the style based on what I’m planning to serve alongside the cornbread.

More Southern Cornbread Recipes to Make

• Hot Water Cornbread is a humble dish that only takes 4 ingredients to make.
• Chili Chorizo Cornbread is a delicious side dish for a bowl of pinto beans.
• Old Fashioned Crackling Cornbread.
• Slightly sweet Skillet Honey Cornbread.
• Broccoli Cheese Cornbread just may have the kids eating their veggies and loving it!
• Easy Cornbread Casserole is a comforting side dish.
• Sweet Potato Cornbread is a fall must make.
• Honey Pecan Cornbread Bites from Martha White.

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Helpful Kitchen Items:

• Mixing Bowls
• 9×9-inch Pan
• Measuring Set
• Cheese Grater

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5 from 8 votes

Jalapeno Pepper Jack Cornbread

Moist, cheesy Jalapeno Pepper Jack Cornbread with sweet cream-style corn and diced jalapeños, a flavorful twist on a classic Southern side dish.

Prep Time10 minutes mins

Cook Time30 minutes mins

Resting Time10 minutes mins

Total Time50 minutes mins

Course: Bread, Side Dish

Cuisine: American, Southern

Keyword: jalapeno-pepper-jack-cornbread, pepper-jack-cornbread

Servings: 9 servings

Calories: 387kcal

Author: Melissa Sperka

Ingredients

• 1 1/3 cup plain yellow cornmeal
• 1 1/3 cup all purpose flour
• 3 Tbsp sugar
• 1 Tbsp baking powder
• 1 1/2 tsp garlic salt
• 1 tsp ground cumin
• 2 cups shredded pepper jack cheese
• 1 large jalapeno pepper seeded and finely diced
• 1 small sweet onion finely diced
• 3 large eggs
• 1 cup buttermilk
• 1 cup cream style corn
• 4 Tbsp butter

Instructions

• Preheat the oven to 425° and butter the sides and bottom of a 9×9-inch baking pan. Set aside. 
• In a large mixing bowl, sift together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, garlic salt and ground cumin.
• Add the shredded pepper-jack cheese, diced jalapeno and sweet onion. Mix until evenly distributed.
• In a separate bowl, whisk together the eggs, buttermilk, cream corn and melted butter.
• Add the wet ingredients to the dry ingredients. Mix until all of the ingredients are fully moistened.
• Spread the batter evenly into the prepared pan. Bounce the pan on the counter a few times to settle the batter and release air bubbles.
• Bake the cornbread for 30 minutes until the top is golden and a toothpick inserted into the center shows moist crumbs. Rest for 10 minutes before serving.

Notes

• Pan Options – You may opt to bake this cornbread in a similar size 9-inch or 10-inch round pan or cast iron skillet. If using cast iron, I recommend using an 10-inch skillet and not an 8-inch skillet to prevent it from baking over.
• Cheese – You could turn this into jalapeno cheddar cornbread by swapping out the pepper jack for the same amount of shredded cheddar cheese.
• Peppers – You could use poblano peppers or canned green chiles in place of jalapenos.
• Always Check the Center for Doneness – When baking cornbread, test the center with the tip of a knife or a toothpick for doneness just as you would when baking a cake. Look for moist crumbs.
• Serving Options – Serve this spicy cornbread with Roasted Chili Lime Pork Tenderloin, Taco Soup, Texas style Beef Chili or a bowl of Pinto Beans.

Nutrition

Serving: 1piece | Calories: 387kcal | Carbohydrates: 46g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 705mg | Potassium: 401mg | Fiber: 3g | Sugar: 9g | Vitamin A: 524IU | Vitamin C: 5mg | Calcium: 302mg | Iron: 3mg

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