Whether you’re serving a bowl of pinto beans, homemade chili or soup this Jalapeno Pepper Jack Cornbread makes a perfect side. Spice-up your cornbread menu with this moist and flavorful kickin’ cornbread that features sweet cream style corn, pepper-jack cheese and diced jalapeno pepper. It’s a hearty and filling accompaniment to most any meal.
Easy Jalapeno Pepper Jack Cornbread Recipe
Cornbread and buttermilk biscuits are in equal standing when you consider the favored house breads of the South. There are so many variations of both that I could publish a different recipe every single day for years. There are simply so many ways to put a spin on classic cornbread and this is one such example of a delicious twist of flavors to enjoy. How to make Jalapeno Pepper Jack Cornbread:
- Cornmeal – Plain yellow cornmeal. This is cornmeal with no added leavening ingredients.
- Flour – All purpose flour sometimes called plain flour.
- Leavening – Granulated sugar and baking powder.
- Seasonings – Garlic salt and ground cumin.
- Cheese – Shredded pepper jack cheese. Freshly grated cheese works beat.
- Mix-ins – Fresh jalapeno pepper and onion.
- Eggs – 3 large eggs.
- Wet Ingredients – Buttermilk, cream style corn and melted butter.
How to Make the Best Jalapeno Pepper Jack Cornbread Recipe
- Ingredients you’ll need to make homemade Jalapeno Pepper Jack Cornbread: Plain yellow cornmeal, all purpose flour, granulated sugar, baking powder, cumin, garlic salt, pepper jack cheese, onon, jalapeno pepper, eggs, buttermilk, cream style corn and melted butter.
- Kitchen tools you’ll need: Medium bowl, measuring cups and spoons, whisk, spatula, 9 x 9 inch baking pan, cheese grater, sharp knife and cutting board.
- You may opt to bake this cornbread in a similar size round pan or cast iron skillet. If using cast iron, I recommend using an 10 inch skillet and not an 8 inch to prevent it from baking over.
- You could turn this into jalapeno cheddar cornbread by swapping out the pepper jack for the same amount of shredded cheddar cheese.
- When baking cornbread, test the center with the tip of a knife or a toothpick for doneness just as you would a cake. Look for moist crumbs.
- Serve this spicy cornbread with Roasted Chili Lime Pork Tenderloin, Taco Soup, Texas style Beef Chili or a bowl of Pinto Beans.
- Store Baked Jalapeno Pepper Jack Cornbread wrapped in foil in the refrigerator for up to 4 days. Reheat in single servings in the microwave.
- You can freeze it or up to 3 months. Thaw overnight in the refrigerator then reheat in single servings.
Should 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 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.
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Helpful Kitchen Items:
Jalapeno Pepper Jack Cornbread
- 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
- Preheat the oven to 425° and butter the sides and bottom of a 9 x 9 inch non-stick 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.