Jalapeno Upside-down Cornbread

This sweet and spicy cornbread is a “wow factor” side dish with the most flavor! It is so simple to throw together and you probably have all of the ingredients on hand already. This cornbread uses a whole cup of sourdough discard, so you never have to waste. So, overall, this is such a good recipe to add to your seasonal rotation!

❤️ Why You’ll Love Jalapeno Upside Down Cornbread

Well, other than it being super simple to throw together for how special it is. It really looks just as good as it tastes. The jalapeños on top (or technically bottom!) make for a stunning presentation with no decorating skills required. It also uses a whole cup of sourdough discard so you don’t have to waste any!

🍲 Ingredients

Sourdough Discard – unfed sourdough starter that’s been stored in the fridge or on the counter.

Jalapeno’s – I like to use a 12 oz jar of simple truth organic sliced jalapeno’s. Patted and dried.

Honey – 1/2 cup of honey.

Flour – All purpose flour.

Cornmeal – Whatever cornmeal you have on hand is fine!

Corn- 15oz canned corn.

Eggs- 2 eggs

Milk- I prefer whole milk but use what you have on hand.

Butter – One stick of melted butter.

Baking powder + soda – This is the leavening agent for the cornbread and what will make it rise and also give it a fluffy texture.

👩‍🍳 How to Make Jalapeno Upside down Cornbread

Candied Jalapeno Topping

• Start by draining and patting dry your jar of jalapenos.
• Grease and line your baking dish with parchment paper.
• Lay your jalapeño’s along the bottom of your baking dish in an even layer.
• On the stove, heat up your honey until just bubbling. When it reaches a low boil, immediately pour evenly over your jalapeno’s.

Sourdough discard cornbread

• Preheat your oven to 400 degrees.
• Melt your stick of butter and let cool slightly.
• Whisk together sourdough discard, milk, eggs, butter, and sugar.
• Add in flour, cornmeal, salt, baking soda, baking powder, and mix until combined. Mix in the corn until all incorporated.
• Pour directly over your honey and jalapenos, use a spatula to spread evenly in the pan.
• Bake at 400 degrees for 35 – 40 minutes until cooked through.
• When your cornbread has finished, let it cool in the pan for 10 – 20 minutes before placing a cutting board over the top and carefully flipping your pan over.
• The cornbread should come easily out of the pan, and now the top is the bottom. Peel the parchment paper off of the top, careful not to pull away any of the jalapenos.
• Slice and serve warm!

🪄 Tips and Tricks

• Leave in some jalapeño seeds or add a dash of cayenne to the batter for extra heat. Or, if you want it a little milder in heat, remove all the seeds and use pickled jalapenos.
• Add 1/2 cup shredded cheddar or pepper jack into the batter if you want it cheesy.
• If you don’t have a cast iron, use any round baking dish, but preheat it with the butter to get that crispy edge.
• If you don’t have sourdough discard, try these substitutions instead: Use 1/4 cup flour + 1/4 cup water to replace 1/2 cup discard. Or, Greek yogurt or sour cream work in a 1:1 ratio!

🗒 Variations

Jalapeños and cornbread are a match made in flavor heaven—and the best part is, this combo works year-round! Whether you’re serving it at a summer BBQ or a cozy winter dinner, jalapeño cheddar cornbread adds just the right kick.

Here are a few delicious recipes that pair perfectly with this spicy, cheesy cornbread and make it an unforgettable side dish:

• Sourdough Discard Cornbread – Acts Of Sourdough
• Sourdough Jalapeno Cheddar Loaf – Acts Of Sourdough
• Mini Jalapeno Cheddar Loaves – Acts Of Sourdough
• Peach BBQ Pork Tenderloin – Acts Of Sourdough

🗒 Substitutions

If you don’t have sourdough discard, try these substitutions instead: Use 1/4 cup flour + 1/4 cup water to replace 1/2 cup discard. Or, Greek yogurt or sour cream work in a 1:1 ratio!

• Milder option: Use banana peppers or poblano slices for less heat
• No cornmeal? Try polenta or finely ground grits (texture will be slightly coarser)
• No butter? Use neutral oil (like avocado) in the batter and to grease the pan.
• Fold in 1/2 cup shredded cheddar, pepper jack, or cotija for extra flavor

🗒 Best served with

• It pairs perfect with my BBQ peach pork tenderloin to really round out the sweet/ spicy flavors.
• With a bowl of chili or stew
• Alongside fried eggs for brunch
• With a swipe of honey butter or whipped cream cheese

👝 How to Store Leftovers

Room Temperature (Short-Term)

• Let it cool completely first.
• Store in an airtight container or wrap tightly with foil or beeswax wrap.
• Keeps well on the counter for up to 2 days.

Refrigerator (Longer Freshness)

• Place in an airtight container to keep it from drying out.
• Store in the fridge for up to 5 days.
• Reheat slices in the oven or toaster oven at 300°F for 8–10 minutes—or microwave for about 20 seconds.

Freezer (For Make-Ahead or Leftovers)

• Slice into squares and wrap individually in plastic wrap or foil.
• Place wrapped pieces in a freezer-safe bag or container.
• Freeze for up to 2 months.
• To reheat: thaw overnight in the fridge or reheat from frozen in the oven at 300°F until warmed through (about 15–20 minutes).

🤔 Common Questions