Savory Jalapeño Cornbread Made

This jalapeño cornbread is a wonderful savory option when you want a slightly spicy, low-carb side without giving up the classic comfort of traditional cornbread. The combination of almond flour, fresh jalapeños, scallions, and cheddar cheese makes it full of flavor and perfect for pairing with chili or soups on busy weeknights.

I whipped this up last minute when I needed a side that felt indulgent but was still friendly for my low-carb goals. It quickly became a staple for family dinners.

Ingredients

• Almond flour: provides a tender crumb and is a great gluten-free alternative. Pick finely ground for the best texture
• Confectioners swerve sweetener: balances the savory with a subtle touch of sweetness without adding sugar
• Salted butter: brings richness and helps bind use real butter for the best flavor
• Large eggs: add moisture and structure, keep them fresh for fluffier bread
• Jalapeños: offer the kick. Select firm, crisp peppers with bright green color seed for milder heat or use some seeds for more punch
• Scallions: add a mild onion flavor and freshness, pick ones with firm stalks and bright green tops
• Sharp cheddar cheese: melts into the batter giving savory richness. Choose freshly shredded for best melt and flavor
• Baking powder: makes the cornbread light and airy check the date to ensure effectiveness
• Vanilla extract: subtly enhances the overall flavors without being obvious
• Ground cayenne: adds warmth and depth go easy if you prefer less heat

Instructions

Build The Base:

Preheat your oven to 350 degrees Fahrenheit. Grease all sides and the bottom of an 8 by 8 inch baking dish. For easy removal, line the bottom with parchment paper.

Mix Dry Ingredients:

In a mixing bowl, combine the almond flour, confectioners swerve sweetener, baking powder, and ground cayenne. Whisk them together thoroughly to distribute the leavening agent and spices evenly.

Combine Wet Ingredients:

In a separate, larger bowl, beat the melted butter, eggs, and vanilla extract using a hand mixer on low speed for about 30 seconds until just combined.

Incorporate Dry Into Wet:

Add the dry mixture to the wet ingredients bowl. Beat on low speed for about 30 seconds until the batter is thick and smooth. It should not be runny.

Fold In Flavorful Mix-ins:

Gently fold in the diced jalapeños, sliced scallions, and half of the shredded cheddar cheese using a rubber spatula until evenly distributed throughout the batter.

Bake:

Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar cheese on top. Bake for about 25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

Let Cool:

Let cool for at least 10 minutes before slicing to allow it to set properly.

Cheddar cheese is one of my favorite ingredients here because it melts perfectly and adds a sharpness that offsets the heat of the jalapeños. This cornbread recipe always brings back memories of cozy family nights when someone wanted just a little spice to brighten up dinner.

Storage tips

Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat gently in a low oven or toaster oven to bring back crisp edges and melty cheese texture.

Ingredient swaps

If you want it fully dairy free, swap butter for coconut oil and use a vegan cheese alternative. For less spice, replace jalapeños with sweet bell peppers or omit the cayenne powder.

Serving ideas

Serve alongside chili, hearty stews, or a bowl of spicy black bean soup. It also works beautifully with breakfast eggs or as a snack topped with cream cheese.

This jalapeño cornbread is a perfect balance of heat and comfort, making it a great addition to any meal.

Frequently Asked Recipe Questions

→ How can I increase the spiciness?

Leave some jalapeño seeds in the diced peppers to enhance heat, or add a pinch more cayenne powder for a stronger kick.

→ What type of almond flour works best?

Blanched almond flour yields a finer texture and a light, tender crumb perfect for this cornbread variation.

→ Can I substitute the cheddar cheese?

Sharp white cheddar gives a nice tang, but Monterey Jack or pepper jack can also complement the jalapeño flavor well.

→ What’s the best way to store leftovers?

Keep leftover cornbread in an airtight container in the refrigerator to preserve moisture and flavor for up to 3 days.

→ How do the scallions contribute to the dish?

Scallions add a fresh, mild onion flavor and a pleasant crunch, balancing the spiciness of the jalapeños.