Joanna Gaines Jalapeño Cornbread

This moist, spicy joanna gaines joanna gaines cornbread is made with heavy cream, pickled jalapeños, and sweet corn, and is ready in under an hour. The hero moment arrives when you slice into the golden crust to reveal a tender crumb studded with colorful peppers and corn kernels. I love serving this hearty side dish straight from the skillet while the butter is still sizzling.

💛 Why This Classic Works:

I used to think cornbread needed a mountain of cheese to be flavorful, but this version changed my mind completely. The combination of heavy cream and canned white corn creates a texture that is incredibly moist—almost like a spoonbread—without being dense or heavy. It stands up perfectly to spicy chili without crumbling into a dry mess.

My biggest surprise was the lack of buttermilk, which is a staple in most Southern recipes I’ve tried. Instead, the heavy cream adds a richness that balances the heat from the pickled jalapeños beautifully. It taught me that sometimes swapping tang for pure creaminess yields a more comforting result for spicy pairings.

🥵 Is Jalapeño Cornbread Very Spicy?

No, it is usually mild to medium.

Most of the heat in a jalapeño comes from the seeds and the white inner ribs. Since cornbread batter is naturally sweet and rich with dairy (milk, butter, cheese), it balances out the spice significantly. If you remove the seeds and ribs before dicing the peppers, you get a great pepper flavor with only a tiny kick. For a sharper heat, use fresh peppers; for a milder, tangy flavor, use pickled slices.

🌶 Joanna Gaines Jalapeño Cornbread Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup yellow cornmeal (fine stone-ground works best)
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• 1/2 teaspoon garlic powder
• 1 cup heavy cream
• 2 large eggs, beaten
• 4 tablespoons unsalted butter, melted (plus extra for the skillet)
• 1 cup canned white corn, drained
• 1/4 cup pickled jalapeños, chopped
• 1/4 cup roasted pimientos, chopped (optional but authentic)

🙏 Do I Need To Wear Gloves When Cutting Jalapeños?

Yes. The spicy oil (capsaicin) clings to skin and is surprisingly hard to wash off. Touching your eyes, nose, or contact lenses later can cause severe burning.

No gloves? Coat your hands in cooking oil before chopping to create a barrier, or wash immediately with dish soap and scrub under your nails.

🥮 How To Make Joanna Gaines Jalapeño Cornbread

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Generously butter a 10-inch cast-iron skillet or a 9-inch square baking pan to ensure the crust doesn’t stick.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, kosher salt, and garlic powder until well combined.
3. Whisk Wet Ingredients: In a separate medium bowl, whisk together the heavy cream, beaten eggs, and melted butter until the mixture is smooth and uniform.
4. Combine Batter: Pour the wet ingredients into the dry mixture. Add the drained corn, chopped jalapeños, and pimientos. Stir gently with a spatula until just moistened—do not overmix or the texture will become tough.
5. Bake: Scrape the thick batter into the prepared skillet and smooth the top. Bake for 45 to 50 minutes, or until the top is golden brown and a tester inserted into the center comes out clean.

💡 Recipe Tips

• Don’t Skip the Pimientos: While they might seem optional, the pimientos add a subtle sweetness and a beautiful pop of red color that contrasts perfectly with the yellow corn and green jalapeños.
• Watch the Crust: If the top starts browning too quickly before the center is set, tent the skillet loosely with aluminum foil for the last 10 minutes of baking.
• Use Pickled Jalapeños: Fresh jalapeños can sometimes be overwhelmingly spicy or inconsistent; pickled ones provide a tangy, controlled heat that pairs better with the rich cream batter.
• Room Temperature Ingredients: Let your eggs and heavy cream sit out for 20 minutes before mixing to ensure the butter doesn’t seize up when added.

🍖 What To Serve With Jalapeño Cornbread?

This rich cornbread is the intended partner for a hearty beef chili, as the sweetness of the corn balances the spices in the stew. It also works beautifully alongside barbecue ribs or pulled pork, where its sturdy texture can sop up tangy sauces. For a simple breakfast, try a warm wedge topped with honey and salted butter.

🎚 How To Store Leftovers Jalapeño Cornbread?

This cornbread is best eaten the day it is made, but leftovers can be wrapped tightly in foil and stored at room temperature for up to 2 days. For longer storage, freeze slices in an airtight container for up to 3 months. Reheat in a toaster oven to crisp up the edges before serving.

FAQs

Can I use fresh corn instead of canned?
Yes, you can use fresh kernels cut from the cob. You may need to sauté them briefly in butter first to ensure they are tender after baking.

Why is my cornbread crumbly?
Crumbly cornbread usually means there wasn’t enough fat or the flour-to-cornmeal ratio was off. This recipe uses heavy cream and melted butter to ensure the crumb stays moist and holds together.

Can I make this in a muffin tin?
Absolutely. Grease a standard 12-cup muffin tin and bake at 375°F for 18-22 minutes, checking for doneness early since they cook faster than a skillet.

Is this recipe spicy?
It has a mild to medium kick depending on your jalapeños. To make it kid-friendly, you can reduce the jalapeños or omit them entirely without changing the batter consistency.

More Favorite Baking Recipes

• Pioneer Woman Sloppy Joe Mac and Cheese Recipe
• Joanna Gaines Mac And Cheese​
• Joanna Gaines Salsa Recipe
• Pioneer Woman Pull Apart Cheese Bread
• Pioneer Woman Mexican Street Corn Salad Recipe

📊 Jalapeño Cornbread Nutrition Fact

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 105mg
• Sodium: 580mg
• Total Carbohydrate: 38g
• Protein: 7g

joanna gaines joanna gaines cornbread

Recipe by Imen Dridi

Servings

6

servings

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour 

This moist joanna gaines joanna gaines cornbread is fluffy and savory, packed with heavy cream, white corn, and pickled jalapeños. Ready in 55 minutes, this easy side dish is perfect for chili nights or family gatherings.

Ingredients

• 1 cup all-purpose flour, sifted

• 1 cup yellow cornmeal (fine stone-ground works best)

• 1 teaspoon kosher salt

• 1 tablespoon baking powder

• 1/2 teaspoon garlic powder

• 1 cup heavy cream

• 2 large eggs, beaten

• 4 tablespoons unsalted butter, melted (plus extra for the skillet)

• 1 cup canned white corn, drained

• 1/4 cup pickled jalapeños, chopped

• 1/4 cup roasted pimientos, chopped (optional but authentic)

Directions

• 1. Preheat your oven to 375°F (190°C). Generously butter a 10-inch cast-iron skillet or a 9-inch square baking pan to ensure the crust doesn’t stick.
• 2. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, kosher salt, and garlic powder until well combined.
• 3. In a separate medium bowl, whisk together the heavy cream, beaten eggs, and melted butter until the mixture is smooth and uniform.
• 4. Pour the wet ingredients into the dry mixture. Add the drained corn, chopped jalapeños, and pimientos. Stir gently with a spatula until just moistened—do not overmix or the texture will become tough.
• 5. Scrape the thick batter into the prepared skillet and smooth the top. Bake for 45 to 50 minutes, or until the top is golden brown and a tester inserted into the center comes out clean.