Jalapeño Cornbread

Name: Jalapeño Cornbread
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 8 servings
Ingredients: 2 packages corn muffin mix (two 8.5-oz packages); 3 large eggs; 0.75 cup buttermilk; 0.5 cup sour cream, room temperature; 4 fresh jalapeño peppers, cored, seeded and finely diced; 0.25 cup butter or margarine, melted and slightly cooled

Buttermilk Jalapeño Cornbread with a Kick

This isn't your average cornbread — the buttermilk and sour cream create an incredibly tender crumb while diced jalapeños add just enough heat to keep things interesting. It's the perfect balance of comfort and spice that pairs beautifully with chili or barbecue.

AmericanSouthernSide DishVegetarianComfort FoodQuick MealsBudget FriendlyKid FriendlyBaking

Prep10 min

Cook33 min

Total43 min

Servings8

Difficultyeasy

Ingredients

2 packagescorn muffin mix (two 8.5-oz packages)
3 large eggs
¾ cupbuttermilk
½ cupsour cream, room temperature
4 fresh jalapeño peppers, cored, seeded and finely diced
¼ cupbutter or margarine, melted and slightly cooled

Instructions

Set your oven to 400°F and generously grease either a 9-inch square baking pan or a 10-inch cast iron skillet. The cast iron will give you crispier edges, while the square pan creates more uniform pieces — both work beautifully.
Dump all ingredients into a large mixing bowl and stir until just combined — don't overthink this. A few lumps are fine, and overmixing will make the cornbread tough. The batter should look thick but pourable.
Scrape the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
⏱ 33 min