Buttermilk Jalapeño Cornbread

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Updated on 08/24/21
Buttermilk jalapeno cornbread

The Spruce
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 9 servings
Yield: 1 cornbread
Nutrition Facts (per serving)
275 Calories
12g Fat
37g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 9
Amount per serving
Calories 275
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 35%
Cholesterol 70mg 23%
Sodium 341mg 15%
Total Carbohydrate 37g 14%
Dietary Fiber 1g 5%
Total Sugars 16g
Protein 5g
Vitamin C 3mg 16%
Calcium 44mg 3%
Iron 1mg 7%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This buttermilk jalapeño cornbread quick bread has just the right balance between heat and sweet. Combining butter, sugar, eggs, buttermilk, cornmeal, flour, and jalapeños, this cornbread is easy to make and delicious to eat. The buttermilk creates a moist texture while the jalapeños offer a little kick; there is also no baking powder, which will often leave an aftertaste. It's perfect as an accompaniment to homemade chili, on the buffet table at the backyard barbecue, or as a surprising addition to the Thanksgiving bread basket.

Ingredients

  • 1/2 cup (4 ounces) unsalted butter, melted

  • 2/3 cup sugar

  • 2 large eggs

  • 1 cup buttermilk

  • 1/2 teaspoon baking soda

  • 1 cup all-purpose flour

  • 1 cup yellow cornmeal

  • 1/4 cup diced jalapeño pepper

  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for buttermilk jalapeno cornbread
    The Spruce

  2. Preheat the oven to 375 F. Grease an 8-inch-square pan or baking dish.

    Grease baking dish
    The Spruce

  3. In a large mixing bowl, whisk together the melted butter and sugar.

    Whisk together butter and sugar
    The Spruce 

  4. Add the eggs and whisk until combined.

    Add the eggs and whisk
    The Spruce 

  5. Add the buttermilk and baking soda, and whisk to combine.

    Add buttermilk and baking soda
    The Spruce

  6. Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, mix until just blended. Do not overmix.

    Add flour, cornmeal, and jalapeno peppers
    The Spruce

  7. Pour the batter into the prepared pan.

    Pour batter in pan
    The Spruce

  8. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

    Bake jalapeno cornbread
    The Spruce

  9. Let cool for at least 15 minutes before cutting into squares. Serve warm.

    Let cool and cut jalapeno cornbread
    The Spruce

How to Make the Perfect Cornbread

The perfect cornbread is moist on the inside with a nice outer crust. To achieve this combination, you need to be sure to include the right type of ingredients. First, you want to use finely ground cornmeal vs. a more coarse ground. This will create a light texture. It's also important to use full-fat buttermilk to impart a rich, tangy flavor. And don't skimp on the butter, as it contributes to the moist texture. 

Tips

  • This recipe calls for using an 8-inch square pan, but you can also bake the cornbread in a cast-iron skillet, which will create a crispy outside. Because the pan has a larger surface area, the bread will be thinner, but if you love the crunchy part, it will definitely satisfy. Grease the skillet as you would the pan.
  • If you happen to have any leftovers, cornbread can be used in a variety of ways. Cut it into cubes and make it the base for stuffing as it's delicious inside a pork loin or as a non-traditional holiday side dish. It can also be sliced thinly and used as the bread for a sandwich, such as ham and cheese with pickled jalapeños.
  • A few days-old cornbread is perfect for making croutons, which are delicious sprinkled on a warm bowl of chili or atop a Southwestern-style salad.
  • Since this cornbread has jalapeños, it should be kept refrigerated.

Recipe Variations

  • If you don't like jalapeños, feel free to leave them out; the recipe will still come out ​delicious.
  • In addition to the jalapeño (or in place of), you can add fresh or frozen corn kernels, cheddar cheese, or all three, to make your own Mexican cornbread.