Pin it
Elevate your cornbread game with this indulgent Jalapeño Cornbread recipe that perfectly balances sweet, creamy, and spicy flavors. This isn't your ordinary cornbread - it's layered with a honey-jalapeño glaze and stuffed with a rich cream cheese filling that transforms it into something truly spectacular.
I've made this cornbread countless times for family gatherings, and it never fails to impress. Even those who typically shy away from spicy foods find themselves coming back for seconds.
Essential Ingredients (with Selection Tips)
- All-purpose flour: Creates the perfect crumb structure; use unbleached for best results
- Yellow cornmeal: Choose medium-grind for ideal texture; fine cornmeal makes it too dense
- Fresh jalapeños: Look for firm, bright green peppers with smooth skin
- Cream cheese: Must be full-fat, brick-style at room temperature for proper mixing
- Sharp cheddar: Freshly grated provides better melting and flavor than pre-shredded
- Honey: Local raw honey adds complex flavor notes and better consistency
Step-by-Step Instructions
- Step 1: Prepare the Pan (10 minutes)
- Preheat oven to 350°F. Line 8 or 9-inch square pan with parchment, spray with cooking spray. Arrange jalapeño slices on bottom, coat with honey and melted butter.
- Step 2: Mix the Batter (15 minutes)
- Combine dry ingredients in large bowl. Whisk wet ingredients separately. Fold together until just combined, avoid overmixing.
- Step 3: Create Filling (10 minutes)
- Blend softened cream cheese with diced jalapeños. Add cheddar and seasonings until smooth. Set aside for assembly.
- Step 4: Layer and Bake (40-45 minutes)
- Pour half the batter over glazed jalapeños. Drop spoonfuls of filling throughout. Cover with remaining batter. Bake until golden brown and set.
My grandmother swore by cornbread's digestive benefits, and this version with jalapeños has become our family's go-to remedy for cold-weather blues.
Storage and Make-Ahead Tips
- Room temperature storage: 1-2 days in airtight container
- Refrigerate: up to 5 days
- Freezes beautifully: for 3 months
- Best served: warm
Professional Chef Notes
- Temperature Control: All ingredients should be at room temperature for optimal mixing
- Cutting Technique: Score cornbread while warm for clean slices
- Moisture Secret: Add an extra tablespoon of oil for higher altitude baking
This recipe has become my signature dish at potlucks and family gatherings. The combination of sweet, spicy, and creamy elements creates an unforgettable experience that elevates simple cornbread into something truly extraordinary. Whether served alongside chili or enjoyed on its own, this jalapeño cornbread never disappoints.
Frequently Asked Questions
- → Can I make this cornbread ahead of time?
- Yes, you can bake it a day in advance. Just cover and store at room temperature. Reheat before serving.
- → How do I store leftover jalapeño cornbread?
- Store leftovers in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days.
- → Can I freeze jalapeño cornbread?
- Yes, once cooled, wrap it in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- → What size pan should I use?
- You can use an 8-inch or 9-inch square pan. For a 9x13 pan, double the recipe.
- → How do I reheat the cornbread to keep it moist?
- Cover the cornbread with a damp paper towel and microwave for 15-20 seconds to keep it moist.