Buttermilk Jalapeno Cornbread

I’m obsessed with this Buttermilk Jalapeño Cornbread recipe. It’s thick, rich, and has just the right kick from pickled jalapeños

I came up with this recipe when I wanted to add some excitement to my usual cornbread. The buttermilk gives it a moist, tender crumb, while the jalapeños add a spicy kick that’s not overwhelming. It’s the perfect balance of flavors.

It’s great on its own, slathered with butter, or as a side to chili, barbecue, or any hearty meal.

The heat from the jalapeños can be adjusted to your liking, making it perfect for both spice lovers and those who prefer a milder flavor.

Why you will love this Buttermilk Jalapeño Cornbread recipe

You’ll fall in love with this cornbread from the first bite. The texture is perfect – moist on the inside with a slightly crispy crust.

The flavor is unbeatable. The buttermilk adds a tangy depth, while the jalapeños give it a spicy kick that’s not too overpowering.

This recipe is also incredibly versatile. You can adjust the amount of jalapeños to suit your taste, or add other ingredients like cheese or corn kernels for variation.


Don’t overmix the batter. Stir just until the ingredients are combined to ensure a tender crumb.

Preheat your skillet or baking dish in the oven before adding the batter. This helps create a crispy bottom crust.

If you’re sensitive to spice, remove the seeds and membranes from the jalapeños before chopping. This will give you the flavor without too much heat.

The Ingredients


Use a medium-grind cornmeal for the best texture. It gives the bread a nice corn flavor and slightly gritty texture.


Buttermilk adds tanginess and helps keep the cornbread moist. It also reacts with the baking soda to help the bread rise.


Fresh jalapeños add a spicy kick and fresh flavor. Adjust the amount to your liking.


Melted butter adds richness and helps create a tender crumb.

How to Make Buttermilk Jalapeño Cornbread

Prepare the Pan

Preheat your oven and grease a 9-inch skillet or baking dish.

Mix Dry Ingredients

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together buttermilk, eggs, and melted butter.

Make the Batter

Pour the wet ingredients into the dry and stir until just combined. Fold in chopped jalapeños.


Pour the batter into the prepared pan and bake for about 20-25 minutes until golden brown.

What to Serve With Buttermilk Jalapeño Cornbread


  • Use milk mixed with a tablespoon of vinegar if you don’t have buttermilk
  • Replace jalapeños with bell peppers for a milder version
  • Add shredded cheddar cheese for extra flavor


  • 9-inch cast-iron skillet or baking dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons


Can I make this cornbread ahead of time?

Yes, you can make it a day ahead. Reheat in a 350°F oven for about 10 minutes before serving.

How spicy is this cornbread?

The spice level can be adjusted by changing the amount of jalapeños. As written, it has a moderate kick.

Can I freeze this cornbread?

Yes, wrap it tightly and freeze for up to 3 months. Thaw at room temperature and reheat before serving.

Buttermilk & Jalapeno Cornbread

Print Recipe
Course Appetizer, Side Dish
Keyword Jalapeño
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8


  • 1 1/4 cups cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 1/3 cup melted butter
  • 2-3 jalapeños finely chopped


  • Preheat the oven to 400°F. Grease a 9-inch skillet or baking dish.
  • Mix dry ingredients in one bowl, wet in another.
  • Combine wet and dry ingredients, mix until just combined. Fold in jalapeños.
  • Pour batter into the prepared pan.
  • Bake for 20-25 minutes until golden brown and a toothpick comes out clean.


Don't overmix the batter. Preheat the skillet for a crispy crust.