Name: Sweet Jalapeño Cornbread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ¼ cup butter ((unsalted, melted and cooled)); 1 cup yellow cornmeal; 1 cup unbleached all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ teaspoon kosher salt; ¼ cup brown sugar; 2 tablespoons vegetable oil; 2 large eggs; ¾ cup milk; ⅓ cup sour cream; ½ cup fresh corn kernels; ¼ cup pickled sweet jalapenos ((chopped--can substitute with pickled jalapeños)); 2.5 ounces shredded Cheddar cheese

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Sneak Preview: This Sweet Jalapeño Cornbread combines sweet, spicy, and savory flavors with fresh corn, sharp Cheddar, candied jalapeños, and sour cream. Skillet-baked for a crispy crust and moist, tender crumb.

Sweet Jalapeño Cornbread on a cutting board ready to serve

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This recipe is perfect for those who love “cornbread cake”—sweet, moist, and indulgent. If your cornbread isn’t sweet enough, like me, you might reach for honey. Even the jalapeños in this recipe add sweetness when you use candied ones from a jar.

While Southerners might debate the “right way” to make cornbread (no sugar, ever!), at my house, sugar is a must. It’s the only kind I want to eat!

Pair it with hearty dishes like Ham Stew with Beef and Bacon, Chili with Chocolate, and Beef and Vegetable Soup Without Vegetables.

Shared & Loved
“I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.” — ELSIE S.

Recipe Inspiration

This cornbread was inspired by the sweet jalapeño cornbread appetizer served at The Tavern in Fort Worth. After experimenting with several variations, I’ve created a version that’s decadent yet easy to make at home.

Ingredients and Substitutions

CORNMEAL: Regular yellow or white cornmeal works best; avoid stone-ground.

MILK: Yogurt whey makes a good substitute for a tangy twist.

SOUR CREAM: Adds richness; Greek yogurt or drained regular yogurt work as alternatives.

JALAPEÑOS: Sweet pickled or candied are best, but regular pickled work too. (If you’re a jalapeño and cheese fan, try my Jalapeño Cheese Bread or Bacon-Wrapped Jalapeno Chicken Bites.)

BUTTER: Use real butter for richness; margarine isn’t recommended.

CORN: Fresh is best, frozen works, skip canned.

SUGAR: Brown sugar adds depth; white sugar, honey, or maple syrup are optional substitutes.

My Favorite Skillet for Cornbread

This recipe is a skillet cornbread from start to finish. But I’m not a big cast-iron-skillet fan. Not only are they heavy, but I can taste the skillet if the cornbread is left there too long after baking. Maybe it’s just my skillet.

Cornbread--in a carbon steel fry pan — Cornbread baked in a carbon steel fry pan

I recommend a carbon steel fry pan . (paid link)for this recipe. Here’s why:

Lighter Weight: Easier to handle than cast iron.
Excellent Heat Retention: Ensures even cooking.
Nonstick Patina: Develops over time for effortless cleanup.

No carbon steel? A cast-iron skillet works, too.

How To Assemble Sweet Jalapeno Cheese Cornbread

melting butter in skillet — First, melt butter in a skillet inside your conventional oven while preheating. Pour all but a generous tablespoon of the butter into a separate bowl and set it aside to use in the recipe.

whisking oil and butter — Combine oil and two tablespoons of the melted butter you set aside earlier.

whisking the eggs, oil, and butter together — Add eggs to oil and butter. Whisk well.

adding the milk and sour cream to the egg mixture — Add milk (or yogurt-whey) and sour cream (or yogurt) to the egg mixture and whisk well.

folding in dry ingredients — Fold in dry ingredients.

Adding corn, cheese and jalapenos — Add corn kernels, cheese, and chopped jalapeños.

spreading batter in skillet — Spread the thick batter into a hot iron skillet with butter on the bottom.

brushing butter over the top of cornbread — Pour the remaining butter you set aside earlier over the top of the cornbread and spread evenly with a brush.

?Tips That Make a Difference

Serve hot for the crispiest crust.
Freeze leftovers for a quick side dish—simply reheat in a skillet.
Take this cornbread to the next level by sprinkling with granulated sugar on top just before putting it into the oven.

Sweet Jalapeño Cornbread Recipe

By Paula Rhodes

This butter-crusted cornbread has a moist, flavorful interior, thanks to sour cream, corn, jalapeños, and cheese. According to my husband, it’s the best cornbread I’ve ever made!

5 from 12 votes

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Video

Prep time: 15

Cook time: 25

Total time: 40

Ingredients

¼ cup (57 g) butter (unsalted, melted and cooled)
1 cup (156 g) yellow cornmeal
1 cup (120 g) unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
¼ cup (55 g) brown sugar
2 tablespoons (27 g) vegetable oil
2 large (100 g) eggs
¾ cup (170 g) milk
⅓ cup (76 g) sour cream
½ cup (72 g) fresh corn kernels
¼ cup (43 g) pickled sweet jalapenos (chopped–can substitute with pickled jalapeños)
2.5 ounces (71 g) shredded Cheddar cheese

Instructions

Preheat Oven: Preheat to 350˚F (180˚C). Place ¼ cup (57 g) butter in your skillet and melt it in the oven. Pour off all but 1 tablespoon of melted butter into a small dish and set aside.
Dry Ingredients: In a large bowl, stir together 1 cup (156 g) yellow cornmeal, 1 cup (120 g) unbleached all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon kosher salt, and ¼ cup (55 g) brown sugar.
Wet Ingredients: In a medium bowl, whisk together 2 tablespoons (27 g) vegetable oil and 2 tablespoons of reserved melted butter. Add 2 large (100 g) eggs, ¾ cup (170 g) milk, and ⅓ cup (76 g) sour cream to the oil mixture and whisk well. Stir in ½ cup (72 g) fresh corn kernels and ¼ cup (43 g) pickled sweet jalapenos.
Combine: Fold wet ingredients into the cornmeal mixture until all dry ingredients are incorporated, and the corn and jalapeños are evenly distributed. Gently fold in 2.5 ounces (71 g) shredded Cheddar cheese.
Prepare for Baking: Spread batter into the buttered skillet (it will be stiff). Pour the remaining melted butter evenly over the top, using a brush or spoon to coat the surface.
Bake: Bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Notes

Greek Yogurt Tip: Substitute whey for the milk and Greek yogurt for the sour cream.
Corn Substitutions: Fresh corn is best, but frozen works well (opt for small, tender kernels). Use canned corn only as a last resort.
Microwave Corn Prep: Microwave one ear, un-shucked, on High for 3–4 minutes. Shuck and cut kernels off after cooking.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

Final Thoughts

This particular recipe makes tasty cornbread croutons or crumbles like you would use in the dressing you serve at Thanksgiving. We love them in this Spicy Green Chile and Squash Dressing.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.

4.84 from 12 votes (10 ratings without comment)

6 Comments

Mary Paulsen says:

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I assume this is a “serve right from the oven” cornbread? I’m having a dinner party & only have 1 oven. Do you think it would work to remove it from the cast iron skillet & set pieces in my oval crock pot on low or would that make the top get funny. Another option: do you think it would work to make it the day before & reheat in the microwave or air fryer?

1. Paula says:
  
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  Hi Mary,
  
  Good question. I think the air fryer would be my first choice, then the microwave (for a very short time). The air fryer would help to recrisp the crust. I haven’t tried it, so I can’t give you details, but that’s where I would start.
  
Linda says:

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I made this recipe and left out the sugar and instead of using milk and sour cream, I used buttermilk and crème fraîche. I baked it in a preheated 10” cast iron skillet. It’s a savory cornbread with great texture and it’s not dry. It’s like eating cake, it’s so good. Had it with some homemade Chili Beans. This is the best Jalapeño Cornbread I’ve ever made!

1. Paula says:
  
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  I’m so glad you enjoyed this cornbread and I love your substitutions.
  
Elsie S. Stewart says:

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I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.

1. Paula says:
  
  at
  
  Elsie, Thanks so much for taking the time to come back and comment. Appreciate you.