Maple Jalapeño Cornbread

Maple Jalapeno Cornbread

It’s oven time! A little heat and a lot of yum! This cornbread recipe is a knockout on the taste buds. All that’s missing for me is a little butter on top! Enjoy!

  • Servings: 10
  • Difficulty: easy
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1 cup flour

1 cup cornmeal

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

¼ cup maple syrup

¼ cup unsalted butter, melted and cooled

2 eggs

2 jalapeño peppers, seeded and diced

5 scallions, diced

Heaping ½ cup fresh corn kernels, about 1 ear
of corn (optional)


  1. Preheat the oven to 425°F. Grease a 9” round baking dish.
  2. In a mixing bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the buttermilk, maple syrup, melted butter, and eggs.
  4. Add the wet ingredients to the dry and mix with a wooden spoon or rubber spatula until just combined. A few lumps in the batter are totally fine (see photo).
  5. Fold in the jalapenos, scallions, and corn kernels. Pour the batter into the prepared dish and bake until fully set and a toothpick in the center comes out clean, 20-25 minutes.

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