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.

Course Bread, Side Dish

Cuisine American, Southern

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

Prep Time 10

Cook Time 30

Resting Time 10

Total Time 50

Servings servings

Calories 387kcal

Author Melissa Sperka

Preheat the oven to 425° and butter the sides and bottom of a 9x9-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.

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.