Jalapeño Cornbread Recipe – Sweet, Spicy, and Comforting with a Creamy Twist
This Jalapeño Cornbread is soft, moist, and packed with flavor! A tender cornbread base is layered with a creamy jalapeño popper filling and topped with a sweet-spicy honey jalapeño glaze. Perfect as a side dish for chili, BBQ, or holiday dinners.
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 9x13-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.