A hearty jalapeño cornbread recipe that’s perfect for winter evenings

Chilly weather and early sunsets have a way of making the world feel smaller and just a little lonelier. The light fades faster, the “chipi chipi” rains down softly, and everything seems to whisper, “Stay in bed, watch more Netflix.” That’s where jalapeño cornbread comes in — a dish as comforting as a warm blanket on a wet evening and perfect for sharing with friends.

You need food that hugs you back, and this cornbread does just that. The brown sugar brings a molasses-like warmth, the jalapeños add a kick, the cheese adds cheesiness and cheese is life. It’s a perfect balance, sweet and spicy, soft and hearty.

Cornbread is humble — no frills, no pretense, just simple ingredients doing extraordinary things together. It’s the kind of food that gathers people, even if it’s just you and your shadow on a Tuesday night. It pairs with everything: soup, chili, or just a pat of butter melting slowly across its golden surface. If you’re feeling bold, you can try it with some homemade hot honey. 

As the sun dips below the horizon earlier than it should, leaving you wondering if you can stomach another four hour Hardcore History podcast or if you should bust out a 500 piece puzzle, let this cornbread remind you: warmth can come from within. You don’t need endless daylight when you have a kitchen full of possibilities and a dish that feels like an old friend. Enjoy it slowly. Make it, eat it, and let me know what you think in the comments. 

Jalapeño Cornbread Recipe

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 cup buttermilk (or milk with 1 tablespoon vinegar)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup shredded cheddar cheese
• 1/4 cup diced jalapeños (fresh or pickled, seeds removed for less heat)
• 1/4 cup canned corn kernels, drained 

Instructions

1. Preheat and Prepare:
   Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish, cast iron skillet, or muffin tin.
2. Mix Dry Ingredients:
   In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and garlic powder.
3. Mix Wet Ingredients:
   In a separate bowl, whisk together buttermilk, melted butter, and eggs until smooth.
4. Combine:
   Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix. Fold in the shredded cheddar cheese, diced jalapeños, and corn kernels.
5. Bake:
   Pour the batter into the prepared dish or skillet, spreading it evenly. Bake for 20–25 minutes (15–18 minutes for muffins), or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool and Serve:
   Allow to cool for 5–10 minutes before slicing. Serve warm with butter, hot honey, or alongside your favorite dish.

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.