This is the perfect jalapeño cornbread recipe


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It wouldn't be Thanksgiving dinner without a freshly baked cornbread on the table, and our version has a delicious jalapeño kick. Serve straight out of the pan with a slather of butter.


  • 1 1/2 cups cornmeal flour

  • 1 1/2 cups whole wheat flour

  • 1 tablespoon salt

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • black pepper

  • 3 eggs

  • 1 3/4 buttermilk

  • 2 chopped jalapeños

  • 1/2 cup unsalted butter, melted

Tools used


  1. Preheat oven to 375° F.

  2. Mix cornmeal, whole wheat flour, salt, baking powder, baking soda and black pepper in a medium-sized bowl.

  3. Whisk eggs and buttermilk until completely smooth in a separate bowl.

  4. Whisk buttermilk mixture and dry ingredients together. Add jalapeños and melted butter and mix until well-combined.

  5. Pour mixture into a cast iron skillet and bake for 25-35 minutes, or until slightly browned on top.

  6. Slice and serve with butter.