Buttermilk Jalapeño Cornbread

By John Mitzewich

Updated 06/21/19

Buttermilk jalapeno cornbread

The Spruce
  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: 9 squares (9 servings)
Nutritional Guidelines (per serving)
298 Calories
16g Fat
34g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 9 squares (9 servings)
Amount per serving
Calories 298
% Daily Value*
Total Fat 16g 20%
Saturated Fat 8g 41%
Cholesterol 131mg 44%
Sodium 300mg 13%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 7%
Protein 6g
Calcium 72mg 6%
*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 cornbread quick bread has just the right balance between heat and sweet. 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. Perfect as an accompaniment to homemade chili, on the buffet table at the backyard barbecue, or surprise your Thanksgiving guests by adding it to the bread basket.

Ingredients

  • 1/2 cup 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 oven to 375 F. Grease an 8-inch square pan or baking dish.

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

    Whisk together butter and sugar
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  4. Add the eggs and whisk until combined.

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

    Add buttermilk and baking soda
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  6. Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, stir until just blended. Do not over mix.

    Add flour, cornmeal, and jalapeno peppers
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  7. Pour batter into prepared pan.

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

    Bake for 35 min
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  9. Let cool for at least 15 minutes before trying to cut.

    Let cool and cut
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  10. Serve warm.

Tips

  • 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 a 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. 
  • This recipe calls for using an 8-inch square pan, but you can also bake the cornbread in a cast iron skillet. This type of pan will create a crispy outside and more of it since the surface area is larger. Keep in mind 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 leftover, cornbread can be used in a variety of ways. Cut it into cubes and make it the base for a stuffing, 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.

Recipe Variations

  • If you don't like jalapeños, feel free to leave them out and this 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.

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