Jalapeño Cornbread Recipe + How to Freeze Cornbread?

Jalapeño cornbread is a variation of traditional cornbread with a spicy twist. Cornbread itself is a simple, rustic bread made from cornmeal and flour. It’s a staple in Southern cuisine and can be made sweet or savory, depending on your taste. Adding jalapeños gives the bread an extra layer of flavor, balancing the sweetness of the corn with a mild heat.

Jalapeños bring more than just heat to the cornbread. They add a fresh, slightly fruity flavor that complements the cornmeal perfectly. Plus, the combination of creamy Greek yogurt and spicy jalapeños creates a texture that’s both tender and moist, with a little bite in each mouthful.

The Ingredients You’ll Need

• 1 cup yellow cornmeal: The base for any good cornbread, yellow cornmeal gives it that classic cornbread texture and flavor.
• 1 cup unbleached all-purpose flour: Helps bind everything together and adds structure to the bread.
• 3 tablespoons granulated sugar: Just a touch of sweetness to balance the heat.
• 2 1/2 teaspoons baking powder: Essential for giving the cornbread a nice rise.
• 1/2 teaspoon salt: Enhances the other flavors.
• 1/4 teaspoon chili powder: Adds an extra layer of warmth to the cornbread. You can increase this amount for more spice if you like.
• 1 cup milk: Keeps the batter smooth and helps everything combine easily.
• 4 tablespoons unsalted butter, melted: Richness from the butter gives the cornbread a buttery, melt-in-your-mouth texture.
• 2 eggs: Helps with the structure and keeps the bread from being too crumbly.
• 1/4 cup Greek yogurt: The secret ingredient for moist, tender cornbread. You could substitute sour cream, but Greek yogurt is lighter and adds a nice tang.
• 1/4 cup diced jalapeños: Adjust the amount to your heat preference. If you want a spicier cornbread, feel free to increase to 1/3 cup or more. You can also remove the seeds if you prefer less heat.

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C): It’s important to start with a hot oven to get that crispy edge on the cornbread.
2. Grease your skillet or pan: Use a 10” cast iron skillet or baking pan. Cast iron works best for cornbread because it gives you those perfectly crispy edges.
3. Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and chili powder.
4. Combine wet ingredients: Create a well in the middle of your dry ingredients. Pour in the melted butter, milk, eggs, yogurt, and diced jalapeños. Stir gently until everything is just combined—overmixing can make the cornbread dense and tough.
5. Pour into the skillet and bake: Pour the batter into your greased skillet and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake—cornbread can dry out quickly if left too long in the oven.
6. Let it cool: Once the cornbread is done, let it cool in the skillet for about 10 minutes before cutting into it. This allows the bread to set and makes it easier to slice.

How to Freeze Cornbread?

Sometimes you make a big batch of cornbread and can’t finish it all. No worries—cornbread freezes really well!

Here’s how to store it for later:

1. Cool completely: Before freezing, make sure the cornbread has cooled all the way through. Wrapping warm cornbread can cause condensation, which leads to soggy bread.
2. Wrap tightly: Use plastic wrap to cover the cornbread tightly, making sure no air can get in.
3. Double-wrap: For extra protection, wrap the plastic-covered cornbread in aluminum foil. This will prevent freezer burn.
4. Label and date it: Cornbread will keep in the freezer for up to 3 months. Write the date on the package so you know when to use it by.
5. Reheat: To reheat, remove the plastic wrap, loosely wrap the cornbread in foil, and bake in a 350°F oven until warmed through—about 10-15 minutes, depending on how thick the slices are.

Serving Suggestions

Jalapeño cornbread pairs well with a variety of dishes.

Here are a few ideas:

• Chili: Cornbread is the ultimate sidekick for a hearty bowl of chili. The sweetness of the cornbread balances out the richness of the chili.
• BBQ: Whether it’s pulled pork, brisket, or ribs, the cornbread is a must at any barbecue. The jalapeños add a nice kick to complement the smoky flavors.
• Soup: A thick slice of cornbread goes great with creamy soups like potato or tomato bisque.
• Fried chicken: The crispy, tender cornbread is the perfect side for some Southern fried chicken.

You Can Improve the Flavor to Your Taste

The best thing about cornbread is that it’s so versatile.

If you want to experiment, here are a few ways to switch things up:

• Cheese: Add 1/2 cup of shredded cheddar or pepper jack to the batter for a cheesy cornbread with a little more richness.
• Honey: Drizzle honey over the top of the cornbread when it comes out of the oven for a sweet and spicy combination.
• Corn kernels: Fold in 1/2 cup of fresh or canned corn kernels for an extra corn flavor and a little texture.
• Bacon: Add some crumbled cooked bacon into the batter for a smoky, savory twist.

Storing Leftovers

If you don’t freeze the cornbread, it will stay fresh at room temperature for about two days if stored in an airtight container.

For longer storage, refrigerate it for up to a week. Just be sure to warm it up before serving, as cornbread can become a bit dry when stored in the fridge.

Final Thoughts

Jalapeño cornbread is the ultimate blend of sweet, savory, and spicy—perfect for any occasion, whether you’re enjoying a summer BBQ or a cozy winter meal. With simple ingredients and minimal prep time, it’s an easy addition to any meal, and the jalapeños add just enough heat to keep things interesting.

Best of all, it freezes well, so you can make a big batch and save some for later. Follow the tips in this guide, and you’ll have a cornbread recipe that’s sure to impress every time.