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+ servings

Jalapeño Cornbread

rate this recipe:
5 from 11 votes
Prep Time: 15 mins
Cook Time: 20 mins
Serves 12
This sweet and spicy jalapeño cornbread is moist, tender, and delicious. Slather slices with honey butter to take them over the top.


  • 1 cup cornmeal
  • 1 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 cup almond milk
  • 1 large egg
  • ¼ cup maple syrup
  • ¼ cup extra-virgin olive oil or any neutral oil
  • 4 scallions, chopped, reserve some for topping
  • ¾ cup seeded diced jalapeño peppers, 2 to 3 peppers, reserve some for topping
  • ¾ cup shredded cheddar cheese
  • 1 tablespoon butter, for greasing the pan
  • Honey Butter, for serving


  • Preheat the oven to 350°F with a 10-inch cast-iron pan inside.
  • In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.
  • In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños, and cheese.
  • Remove the preheated skillet from the oven using an oven mitt (be careful because the handle will be hot!) and grease it with the butter.
  • Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños, and bake for 20 to 24 minutes or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least 20 minutes before slicing.
  • Serve with honey butter.