Spicy Cornbread Recipe Side
There’s something uniquely comforting about the aroma of baking bread filling the kitchen, especially when it carries a gentle, spicy warmth. This Spicy Cornbread Recipe delivers just that—a golden, tender loaf with a moist crumb, studded with vibrant flecks of green jalapeño and pockets of gloriously melty cheddar cheese. It strikes that beautiful balance between sweet and savoury, with a little kick that wakes up the palate without overwhelming it. This is my go-to recipe when I need something that feels special but comes together in under an hour.
What I believe sets this cornbread apart is its texture. We’re not aiming for a dry, crumbly bread that falls apart when you look at it. Thanks to the buttermilk, this cornbread is wonderfully soft and holds together beautifully, whether you’re slathering it with butter, dipping it into a hearty soup, or enjoying it alongside some smoky barbecue. It’s a straightforward bread recipe that works wonderfully for a weeknight dinner with chilli, a weekend barbecue, or even as a savoury snack. Everyone seems to love this, and it always gets compliments when I bring it to gatherings.
Recipe Overview
This Spicy Cornbread Recipe creates a moist, tender bread with a delightful combination of sweet corn flavour, sharp cheddar cheese, and a gentle warmth from fresh jalapeños. I’ve tested this with varying amounts of chilli, and I find that two medium jalapeños provide a pleasant heat that complements, rather than dominates, the other flavours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 9-12 squares
- Difficulty: Easy
Why You’ll Love This Spicy Cornbread Recipe
- Genuine Flavour: The taste is rich and complex. You get the wholesome, slightly sweet flavour of polenta, the sharp, savoury notes of a mature cheddar, and the fresh, bright heat from the jalapeños. It’s a truly satisfying combination.
- Ready in Under an Hour: From gathering your ingredients to pulling a golden loaf from the oven, the whole process takes about 40 minutes, making it a brilliant addition to a weeknight meal.
- Flexible Recipe: You can easily adjust the spice level by adding more or fewer chillies. Feel free to swap the cheddar for Monterey Jack or even add a handful of sweetcorn kernels for extra texture.
- Great for Gatherings: This cornbread works beautifully for a family barbecue, served alongside grilled meats like our Grilled Salmon With Lemon Butter Sauce Recipe, or as a comforting side for a big pot of soup on a chilly evening.
- Family Tested: My family absolutely adores this loaf. The little ones enjoy the cheesy bits, and my husband loves the gentle spicy kick. It’s one of those recipes that consistently disappears from the table.
Ingredients You’ll Need
For the best results, try to use ingredients at room temperature, especially the eggs and buttermilk. It helps everything combine more smoothly. I often use a fine or medium-grain polenta for this recipe, as it gives a lovely texture without being too coarse. You can find it in most major supermarkets.
- 170g fine or medium polenta (cornmeal)
- 150g plain flour
- 2 tbsp caster sugar
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 2 large free-range eggs, lightly beaten
- 280ml buttermilk
- 115g unsalted butter, melted and slightly cooled
- 150g mature cheddar cheese, grated
- 2 medium jalapeños, deseeded and finely chopped
- 1 tbsp butter, for greasing the tin
Kira’s Tip: If you don’t have buttermilk, you can make your own! Simply add 1 tablespoon of lemon juice or white vinegar to 280ml of whole milk, stir, and let it sit for 5-10 minutes until it curdles slightly. It works as a fantastic substitute.
How to Make Spicy Cornbread Recipe
The process for making this spicy cornbread is very straightforward. We combine the dry and wet ingredients separately before mixing them together – this is key to preventing a tough loaf. Don’t be tempted to over-mix the batter!
- Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Generously grease a 23cm (9-inch) square baking tin or a cast-iron skillet with butter and line the base with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the polenta, plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Make sure they are thoroughly combined to ensure an even rise.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the lightly beaten eggs, buttermilk, and the cooled melted butter until smooth.
- Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold everything together gently until just combined. A few lumps are perfectly fine – this is the secret to a tender crumb!
- Add the Flavour: Gently fold in about two-thirds of the grated cheddar cheese and all of the finely chopped jalapeños.
- Rest the Batter: Let the batter sit for 5-10 minutes. What works best for me is this little pause; it allows the polenta to absorb some of the liquid, which results in a much moister cornbread. I used to struggle with this dish until I discovered this technique.
- Pour and Top: Pour the batter into your prepared baking tin and spread it evenly. Sprinkle the remaining grated cheddar over the top.
- Bake to Perfection: Bake for 20-25 minutes, or until the top is golden brown and a skewer inserted into the centre comes out clean. The cheese on top should be beautifully melted and bubbling.
- Cool Down: Let the cornbread cool in the tin for about 10 minutes before transferring it to a wire rack to cool further. It’s delicious warm but slicing is easier once it has cooled a bit more.
Tips From My Kitchen
- Temperature Control: Ensure your oven is fully preheated. Placing the batter into a hot oven gives the baking powder an immediate boost, helping the cornbread rise beautifully and develop a lovely golden crust.
- The Secret Step: Don’t skip the 5-10 minute rest after mixing the batter. I learned that this small step makes a huge difference, preventing a gritty texture by giving the polenta time to hydrate.
- Make-Ahead: You can mix all the dry ingredients together in a sealed container and store them in the cupboard for up to a month. When you’re ready to bake, just add the wet ingredients and proceed with the recipe.
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, it will last for up to a week in the refrigerator. Reheat slices in the microwave for 15-20 seconds to restore their softness.
Equipment You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk and Spatula
- 23cm (9-inch) square baking tin or cast-iron skillet
- Parchment paper
- Wire cooling rack
Common Mistakes to Avoid
- Over-mixing the batter: This is the most common pitfall. Mixing too much develops the gluten in the flour, leading to a tough, dense cornbread instead of a light, tender one. Mix only until the flour streaks disappear.
- Using a Cold Oven: A properly preheated oven is crucial for baking. A cold oven will result in a flat, dense loaf that hasn’t risen properly. Always wait for the oven to reach the correct temperature.
- Skipping the rest time: It might seem like an unnecessary step, but allowing the batter to rest lets the polenta soften. Skipping it can lead to a cornbread with a slightly sandy or gritty texture.
Delicious Variations to Try
One of the best things about this recipe is how adaptable it is. Feel free to experiment with different additions to make it your own.
- Extra Spicy Version: For those who love more heat, leave some seeds in your jalapeños, add a finely chopped red bird’s eye chilli, or whisk in 1/2 teaspoon of cayenne pepper with the dry ingredients.
- Vegan Option: To make this plant-based, use a vegan buttermilk substitute (plant milk with lemon juice), a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for each egg, vegan block butter, and your favourite dairy-free cheddar alternative.
- Meaty Addition: For a savoury, smoky twist, fold in 100g of cooked, crispy bacon lardons or finely chopped chorizo into the batter along with the cheese and jalapeños.
What to Serve With Spicy Cornbread Recipe
This cornbread is a fantastic companion to a wide variety of dishes. Here are a few of my favourite pairings:
- A Hearty Bowl of Chilli: The classic pairing. The sweet, cheesy bread is the ideal vehicle for scooping up a rich, savoury beef or bean chilli.
- Smoky Barbecue: It’s wonderful served alongside pulled pork or saucy ribs. The cornbread soaks up all the delicious juices beautifully, making it a staple at our summer barbecues, often next to a big bowl of Big Batch Pasta Salad.
- Soup and Salad: A warm slice of this cornbread turns a simple bowl of tomato soup or a black bean salad into a truly satisfying meal.
- Drink Pairing: A cold, crisp lager or a pale ale cuts through the richness of the cheese nicely. For a non-alcoholic option, a tall glass of sharp, homemade lemonade is lovely.
Frequently Asked Questions
Spicy Cornbread Recipe
Ingredients
Method
- Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Generously grease a 23cm (9-inch) square baking tin or a cast-iron skillet with butter and line the base with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the polenta, plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Make sure they are thoroughly combined to ensure an even rise.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the lightly beaten eggs, buttermilk, and the cooled melted butter until smooth.
- Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold everything together gently until just combined. A few lumps are perfectly fine – this is the secret to a tender crumb!
- Add the Flavour: Gently fold in about two-thirds of the grated cheddar cheese and all of the finely chopped jalapeños.
- Rest the Batter: Let the batter sit for 5-10 minutes. What works best for me is this little pause; it allows the polenta to absorb some of the liquid, which results in a much moister cornbread. I used to struggle with this dish until I discovered this technique.
- Pour and Top: Pour the batter into your prepared baking tin and spread it evenly. Sprinkle the remaining grated cheddar over the top.
- Bake to Perfection: Bake for 20-25 minutes, or until the top is golden brown and a skewer inserted into the centre comes out clean. The cheese on top should be beautifully melted and bubbling.
- Cool Down: Let the cornbread cool in the tin for about 10 minutes before transferring it to a wire rack to cool further. It’s delicious warm but slicing is easier once it has cooled a bit more.
Notes
I really hope you give this Spicy Cornbread Recipe a try. It’s one of those reliable, satisfying bakes that brings so much warmth and flavour to the table with very little fuss. It’s perfect for sharing with people you love. I’d love to hear how you get on with it, so please feel free to leave a comment below and let me know if you make any delicious variations of your own!
Happy baking,
Kira
