Jalapeno Cornbread | Recipes | Cook For Your Life

Jalapeno Cornbread

Rated 5 out of 5
5 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 10 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This recipe makes a moist cornbread with a nice kick from the jalapeno. For a non-spicy option, just leave out the jalapeno. For something a little different, use it to make Cornbread Stuffing...


  • 3 cups fresh or frozen corn kernels
  • 2 cups plus 2 tablespoons buttermilk (see Chef Tips)
  • 2 cups cornmeal, stone ground
  • 4 eggs, lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups Monterey Jack cheese (optional)
  • 2 to 3 teaspoons jalapeno, or to taste, minced
  • ⅓ cup grapeseed oil, or other neutral oil
  • 2 tablespoons unsalted butter
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Nutrition Facts


400 cals


21 g

Saturated Fat

8 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g


39 g


5 g


2 g


14 g


419 mg


  1. Preheat the oven to 400 degrees. Place rack in middle of the oven. With the butter, generously coat a 10 x 15-inch baking pan or 11-inch cast iron skillet.
  2. Coarsely blend 2 cups of the corn kernels with 2 tablespoons of buttermilk. It should have the consistency of a chunky cream. Reserve the rest.
  3. In a large bowl combine all the ingredients except the butter. Mix well.
  4. Put the prepared baking pan in the oven for about 5 minutes or until the butter has melted. Remove from the oven and quickly pour in the batter.
  5. Bake for 30 minutes or until the cornbread begins to pull away from the sides of the pan and a toothpick comes out clean. Cool in the pan. Cut into squares and serve.

Chef Tips

To substitute buttermilk add 1 tablespoon of lemon juice or 1 teaspoon of cream of tartar to 1 cup of regular milk.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society