Jalapeño Cornbread Recipe – Sweet, Spicy, and Comforting with a Creamy Twist
Cornbread is one of those timeless comfort foods that brings warmth to any table, whether it’s a casual weeknight dinner, a family barbecue, or a holiday feast. But what if you could take traditional cornbread and make it even more irresistible? Enter this Jalapeño Cornbread recipe—soft, moist, lightly sweet, with a creamy jalapeño popper filling and finished with a honey jalapeño glaze that balances sweet and spicy in the most delightful way.
I grew up in a family where cornbread was a staple side dish, but as I experimented more in the kitchen, I realized I wanted to put my own spin on it. This recipe was born one chilly evening when I was craving something both cozy and exciting. If you’ve read my About page, you know I love adding playful twists to comfort food. Just like my Condensed Milk Pecan Balls, this recipe takes something familiar and elevates it with bold flavors that surprise and delight.
The first bite is unforgettable—the tender crumb of buttery cornbread, the creamy tang of the jalapeño popper filling, and that sticky-sweet honey glaze with a subtle jalapeño kick. It’s a side dish that can easily steal the show.
Why You’ll Love This Jalapeño Cornbread
- Moist and tender texture: The combination of butter, oil, and milk keeps the cornbread soft and rich.
- Sweet and spicy balance: A touch of sugar balances the heat from the jalapeños perfectly.
- Creamy filling surprise: The cream cheese and cheddar filling adds richness and flavor depth.
- Crowd-pleaser: Whether for game day, potlucks, or holiday spreads, this recipe is guaranteed to get compliments.
- Flexible spice level: You can adjust the number of jalapeños for mild heat or a fiery kick.
Ingredients
Cornbread
▢ 2 cups all-purpose flour
▢ 1 cup yellow cornmeal
▢ ⅔ cup granulated sugar
▢ 1 ½ tablespoons baking powder
▢ 1 teaspoon salt
▢ 8 tablespoons unsalted butter, melted and cooled
▢ 1 ¼ cups whole milk
▢ ½ cup vegetable oil
▢ 3 large eggs, room temperature
Jalapeño Popper Filling
▢ 1 jalapeño pepper
▢ 8 ounces cream cheese (brick style), softened to room temperature
▢ ½ cup sharp cheddar cheese
▢ ½ teaspoon garlic powder
▢ ½ teaspoon liquid smoke (optional)
Honey Jalapeño Glaze
▢ 1 to 2 jalapeño peppers (up to 3 depending on size)
▢ 3 tablespoons honey
▢ 2 tablespoons unsalted butter, melted and cooled
Instructions
Step 1: Prepare the cornbread batter
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk the melted butter, milk, oil, and eggs until smooth. Gradually add the wet mixture to the dry ingredients, stirring just until combined. Do not overmix—this keeps the cornbread tender.
Step 2: Make the jalapeño filling
Finely chop the jalapeño (remove seeds for less heat or keep them for extra spice). In a small bowl, beat together the softened cream cheese, cheddar cheese, garlic powder, and liquid smoke until smooth and creamy. Stir in the chopped jalapeño.
Step 3: Assemble the cornbread layers
Pour half of the cornbread batter into the prepared pan, spreading it evenly. Spoon the cream cheese filling over the top, leaving a ½-inch border around the edges to prevent overflow. Spread the remaining cornbread batter over the filling, smoothing it with a spatula to fully cover.
Step 4: Bake the cornbread
Transfer the dish to the preheated oven and bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the cornbread (not the filling) comes out clean. Let the cornbread cool slightly while you prepare the glaze.
Step 5: Make the honey jalapeño glaze
Thinly slice the jalapeños. In a small saucepan, combine honey, melted butter, and sliced jalapeños. Heat gently over low heat for 2–3 minutes until the mixture is warm and fragrant. Remove from heat.
Step 6: Glaze and serve
Drizzle the warm honey jalapeño glaze over the cornbread. Slice into squares and serve warm for the ultimate sweet-spicy experience.
Pro Tips
- Balance the spice: Remove jalapeño seeds for mild heat, or keep them in for extra kick.
- Room temperature ingredients: Using room temperature eggs and cream cheese ensures a smooth batter and filling.
- Don’t overbake: Keep an eye on the cornbread—overbaking will make it dry.
- Glaze generously: The glaze adds both flavor and shine, so don’t be shy with it.
- For easy cutting: Let the cornbread cool for at least 10 minutes before slicing.
Variations
- Cheesy jalapeño cornbread: Stir extra cheddar or pepper jack directly into the batter.
- Bacon lovers’ twist: Add crumbled cooked bacon to the filling for smoky-salty richness.
- Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
- Extra sweet version: Increase the honey in the glaze for a sweeter contrast to the spice.
Pairings
- Main dishes: Perfect with chili, barbecue ribs, fried chicken, or pulled pork.
- Sides: A crisp coleslaw or a tangy cucumber salad complements the richness.
- Drinks: Sweet iced tea, Mexican beer, or a refreshing lemonade pair beautifully.
- Desserts: Finish the meal with fruit cobbler or a creamy flan.
Storage
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep leftovers in the fridge for up to 5 days. Reheat in the oven for best results.
- Freezer: Wrap slices in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and warm before serving.
FAQs
1. Can I make this cornbread less spicy?
Yes—remove jalapeño seeds and reduce the number of peppers in the glaze for a milder version.
2. Can I use pickled jalapeños instead of fresh?
You can, but fresh jalapeños give the best flavor and texture in the filling and glaze.
3. How do I know when the cornbread is done?
The top should be golden, and a toothpick inserted into the bread portion (not the filling) should come out clean.
4. Can I make this ahead of time?
Yes—bake the cornbread, let it cool, and store it covered. Warm it up and drizzle with glaze just before serving.
5. Can I skip the filling?
Absolutely! The cornbread is delicious on its own, but the creamy filling makes it extra special.
Nutrition Facts
| Serving Size | 1 slice (of 9) |
|---|---|
| Calories | 350 kcal |
| Protein | 8 g |
| Fat | 18 g |
| Carbohydrates | 39 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 340 mg |
Conclusion
This Jalapeño Cornbread is a recipe that brings together the best of comfort food with a bold, exciting twist. The soft and tender crumb, creamy filling, and sweet-spicy glaze make every bite unforgettable. It’s a side dish that easily becomes the star of the meal and leaves everyone asking for seconds.
So the next time you’re planning a cozy dinner or festive gathering, give this recipe a try—you’ll love how it surprises and delights your guests. And don’t forget to share your version with me—I’d love to see how it turns out in your kitchen!
Jalapeño Cornbread Recipe – Sweet, Spicy, and Comforting with a Creamy Twist
Ingredients
- Cornbread
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1½ tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter melted and cooled
- 1¼ cups whole milk
- ½ cup vegetable oil
- 3 large eggs room temperature
- Jalapeño Popper Filling
- 1 jalapeño pepper finely chopped
- 8 ounces cream cheese softened (brick-style)
- ½ cup sharp cheddar cheese shredded
- ½ teaspoon garlic powder
- ½ teaspoon liquid smoke optional
- Honey Jalapeño Glaze
- 1 to 2 jalapeño peppers up to 3 depending on size, finely chopped
- 3 tablespoons honey
- 2 tablespoons unsalted butter melted and cooled
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish.
- Make the cornbread batter: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Stir in melted butter, milk, vegetable oil, and eggs until just combined.
- Prepare the filling: In a separate bowl, mix softened cream cheese, cheddar cheese, jalapeño, garlic powder, and liquid smoke (if using) until smooth.
- Layer the batter and filling: Pour half the cornbread batter into the prepared baking dish. Spread the cream cheese jalapeño mixture evenly over the batter. Top with the remaining cornbread batter.
- Bake: Place in the oven and bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Make the glaze: While cornbread bakes, stir together chopped jalapeños, honey, and melted butter.
- Glaze and serve: Brush the honey jalapeño glaze over the warm cornbread. Slice into squares and serve.
Notes
- Adjust the number of jalapeños for desired heat level.
- For extra flavor, roast the jalapeños before adding them to the glaze.
- Store leftovers in an airtight container in the fridge for up to 4 days.
