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Buttermilk Jalapeno Cornbread

User Rating 4.5 Star Rating (4 Reviews)


Buttermilk Jalapeno Cornbread

Buttermilk Jalapeno Cornbread

Photo © John Mitzewich
This great buttermilk jalapeno cornbread recipe has just the right balance between heat and sweet. Also, this cornbread has no baking powder, which gives many cornbread recipes an aftertaste.

If you don't like jalapenos, feel free to leave them out and this moist, easy cornbread recipe will still come out wonderfully.

Makes 9 Squares of Buttermilk Jalapeno Cornbread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


  • 1/2 cup butter, melted
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup diced jalapeno pepper


Preheat oven to 375 degrees F.
  1. In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix.

  2. Pour batter into a greased 8-inch square pan or baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before trying to cut.
Serve warm with honey lime butter.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious, Member Karizma85

I made this for a group of friends to try something new and it was a big hit! This recipe is simply delicious! It was moist and the Jalapeno's gave the cornbread a nice kick without overpowering it. I wouldn't change a thing about this recipe. I will definitely hold on to this recipe and make it again for future gatherings.

6 out of 7 people found this helpful.

See all 4 reviews

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