Spicy Sweet Jalapeño Cornbread (Moist, Buttery & Easy Recipe)

This Spicy Sweet Jalapeño Cornbread blends the bold kick of fresh jalapeños with the warm, comforting sweetness of honey and cornmeal. It’s a perfect balance of heat and sweetness, ideal for chili nights, barbecue spreads, or as a crave-worthy snack straight from the skillet. Designed for home cooks wanting a reliable, flavorful recipe, this dish turns simple ingredients into an irresistible Southern-inspired staple that showcases the magic of Spicy Sweet Jalapeño Cornbread.

🌶️ Spicy Sweet Jalapeño Cornbread Recipe

Quick Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 10
• Calories: ~260 per serving

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1/4 cup granulated sugar
• 1/4 cup honey
• 2 large eggs, room temperature
• 1 cup buttermilk
• 1/3 cup melted unsalted butter
• 2 jalapeños, finely diced (seeds removed for mild heat)
• 1 jalapeño, thinly sliced for topping
• 2 tbsp melted butter (for greasing skillet)

Instructions

1. Preheat your oven to 400°F (205°C). Place a 10-inch cast-iron skillet inside while the oven heats.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until fully combined.
3. In a separate bowl, whisk the eggs, honey, buttermilk, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined do not overmix.
5. Fold in the diced jalapeños.
6. Remove the hot skillet from the oven and brush the bottom and sides with the additional melted butter.
7. Pour the batter into the skillet and smooth the top.
8. Add sliced jalapeños decoratively on top.
9. Bake 22–25 minutes or until golden and a toothpick inserted in the center comes out clean.
10. Cool for 10 minutes before slicing. Drizzle with extra honey if desired.

Substitutions & Dietary Swaps

• Gluten-Free: Swap flour for a 1:1 gluten-free baking blend.
• Dairy-Free: Use oat milk mixed with 1 tsp lemon juice as a buttermilk alternative; replace butter with neutral oil.
• Vegan: Add 2 flax eggs (2 tbsp flaxseed + 6 tbsp water), use maple syrup instead of honey.
• Extra Sweetness: Replace granulated sugar with brown sugar for a deeper caramel flavor.
• Extra Heat: Keep jalapeño seeds or mix in 1–2 tbsp diced pickled jalapeños.

Chef’s Pro Tips

• Preheating the skillet ensures crisp, golden edges.
• Avoid overmixing to maintain a tender crumb.
• Use room-temperature ingredients for an evenly baked cornbread.
• Add corn kernels for extra texture and subtle sweetness.
• Let it rest before slicing to prevent crumbling.

Make Ahead, Storage & Reheating

Make Ahead: Prepare the batter up to 3 hours in advance and refrigerate. Stir once before baking.

Storage: Store cooled cornbread in an airtight container at room temperature for 2 days or in the fridge up to 5 days.

Freezing: Wrap individual pieces and freeze up to 3 months.

Reheating: Warm slices in a 300°F oven for 8–10 minutes, or microwave in 15-second bursts.

Troubleshooting & Common Mistakes

• Dry cornbread? Use full-fat buttermilk and don’t overbake.
• Bland flavor? Add more honey or an additional jalapeño.
• Dense texture? Your batter may be overmixed or baking powder expired.
• Crumbly slices? Let the cornbread rest before cutting.
• Uneven baking? Ensure skillet is preheated properly.

Flavor Pairings & Serving Suggestions

Spicy Sweet Jalapeño Cornbread

Moist, buttery cornbread with the perfect balance of sweetness and jalapeño heat, baked in a cast-iron skillet for crisp edges and a tender crumb.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 10 slices

Course: Bread, Side Dish

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1/4 cup granulated sugar

Wet Ingredients & Add-Ins

• 1/4 cup honey
• 2 large eggs room temperature
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted slightly cooled
• 2 jalapeños, finely diced seeds removed for mild heat

For the Skillet & Topping

• 2 tbsp unsalted butter, melted for greasing the skillet
• 1 jalapeño, thinly sliced for topping

Equipment

• 10-inch Cast-Iron Skillet
• Mixing Bowls
• Whisk

Method

 

1. Preheat your oven to 400°F (205°C). Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
2. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar until well combined.
3. In a separate bowl, whisk the honey, eggs, buttermilk, and melted butter until smooth and fully blended.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix or the cornbread may become dense.
5. Fold in the finely diced jalapeños until evenly distributed throughout the batter.
6. Carefully remove the hot cast-iron skillet from the oven. Add the 2 tablespoons of melted butter and swirl to coat the bottom and sides of the skillet.
7. Pour the batter into the hot, buttered skillet and smooth the top with a spatula. Arrange the jalapeño slices on top for garnish.
8. Bake for 22–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
9. Allow the cornbread to cool in the skillet for about 10 minutes before slicing. Serve warm, with extra honey if desired.

Notes

For extra heat, leave some of the jalapeño seeds in or add a few pickled jalapeños to the batter. For a touch more sweetness, drizzle hot honey over each slice just before serving.

FAQs

Can I make this cornbread without a cast-iron skillet?

Yes! use an 8×8 baking pan, though you’ll lose some of the crisp edges.

How spicy is this recipe?

Mild to medium heat. Keep seeds for more spice.

Can I use canned jalapeños?

Yes, but reduce added moisture and adjust salt levels.

Can I double the recipe?

Absolutely! use a 9×13 pan and increase baking time by 5–8 minutes.

What if I don’t have buttermilk?

Mix 1 cup milk with 1 tbsp lemon juice or vinegar and rest 5 minutes.

Why did my cornbread stick to the pan?

Ensure the skillet is greased well and fully preheated.

How do I make it sweeter?

Add an extra 2 tbsp sugar or honey.

Conclusion

This Spicy Sweet Jalapeño Cornbread brings together everything you want in a skillet bake texture, heat, sweetness, and irresistible aroma. Whether it’s alongside chili or enjoyed warm with honey, this recipe delivers consistent, crowd-pleasing results. Save it, share it, and keep it handy for your next cozy meal.