Jalapeño Cornbread came into my life in the most unassuming way, a humble brunch at Deli at 58 where I tried Jalapeno Cornbread for the first time. Soft, buttery and just naughtily speckled with heat. This is the cornbread I now want with everything from a bubbling pot of chilli to a poached egg at breakfast.

I first met Jalapeño Cornbread in the most unassuming way. Not in Texas, not in some glossy cookbook, but on a rainy afternoon at Deli at 58. It arrived on a small plate with a perfectly fried egg, and I remember thinking it looked almost too simple to be special. Then I took a bite. Soft, buttery crumb, that gentle hum of heat from the jalapeños, a whisper of sweetness in the background. I actually stopped and thought, what on earth is this, and why have I not been baking it my whole life?

By the time I’d finished, I knew two things. I wanted more, and I absolutely had to work out my own version of Jalapeño Cornbread for the Hey Lolly Recipe Section.

Warmth Rather Than Wallop!

Cornbread, on its own, already feels like the sort of thing you should always have cooling on the side in winter. It’s quick, it’s unfussy, and it walks that lovely line between bread and cake. This Jalapeño Cornbread gives you a soft, almost cakey crumb. There’s also a buttery back note, and just enough sweetness to make it deeply moreish.

Then the jalapeños arrive and change everything. They don’t make it fiery, just bright and a little cheeky. Fresh jalapeños bring a grassy, lively heat, while pickled jalapeños add tang and a tiny bit of attitude. Dotted through the batter and scattered across the top, they break up the richness and stop the whole thing feeling heavy. You get warmth rather than wallop.

And although the idea comes from the other side of the Atlantic, Jalapeño Cornbread slips very easily onto a British table and one I urge you to try and make at home yourself!

Jalapeño Cornbread for Breakfast

One of my favourite things about this recipe is how easily it moves from dinner to breakfast. Leftovers, if you somehow have any, make a very smug breakfast indeed.

Reheat a square (or two) until warm, either in the oven or air fryer, and top it with a poached egg. The yolk spills over, seeps into the crumb, and mingles with the jalapeño heat. A little salt, maybe a sprinkle of chilli flakes or a few extra slices of jalapeño on top? Suddenly you have the sort of brunch you’d usually pay for. And I did!

You can take it in other directions too. Add sliced avocado and hot sauce. Crumble over some feta. Serve it alongside crispy bacon or veggie sausages. Jalapeno Cornbread behaves a bit like toast, only softer, more indulgent, and far more interesting.

Make It Your Own

This version of Jalapeño Cornbread is the one I came home and worked on after trying it. I wanted something that felt soft and soothing, with enough structure to slice neatly, and pockets of jalapeño in almost every bite. The batter comes together quickly, and you can get in the oven while the rest of dinner quietly simmers away.

You can keep it simple, or lean into the extras. Add cheddar if you want something a little more cheesy and indulgent. Use buttermilk if you like a softer, plush crumb. Go heavier on the jalapeños if you enjoy a braver heat, or stick to pickled slices if you prefer tang over fire.

And if you’re already thinking about what else to pile your Jalapeño Cornbread I suggest my Sloppy Joe Loaded Sweet Potatoes? All that saucy, tangy richness with a square of warm cornbread on the side makes sitting down to eat feel like the best part of the day.