Jalapeño Cornbread

This is my go-to recipe for cornbread. It’s the perfect side dish for chowders and chilies. This recipe can also be used for hush puppies or as a base for cornbread stuffing.

Prep Time 15 minutes     Cook Time 20 minutes    Serves 8


1/4 cup canola oil

2 cups cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoons baking soda

1 teaspoon kosher salt

1 large egg

2 cups buttermilk

1 jalapeno, diced

1 jalapeno, sliced into rounds

  1. Preheat oven to 450 degrees
  2. Place oil in a cast iron skillet and place in the oven. Preheating the pan like this will give you nice crispy edges
  3. In a large bowl whisk together the diced jalapenos, flour, cornmeal, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the egg, buttermilk
  5. Combine the wet and the dry ingredients and mix gently, careful not to over mix.
  6. Take the preheated cast-iron pan out of the oven and pour batter into the hot pan.
  7. Place the sliced jalapenos on top of the cornbread batter. Make it pretty!
  8. Place back into the oven and bake for 20 minutes.
  9. Remove from the oven when a toothpick comes out clean and the cornbread is slightly golden on top.


Kathryn Lorenzo

Published by kathrynlorenzo

Just a foodie, with lots to share!

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