Williams-Sonoma and Kraft have good recipes for jalapeño cornbread. Site users give each recipe 4 out of 5 stars. The Williams-Sonoma recipe begins with preheating the oven to 400 degrees Fahrenheit.
Mix together 1 cup finely ground cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/4 teaspoon of cayenne pepper and 1/4 cup of sugar. Add in 1/4 cup of seeded jalapeño peppers, finely chopped, and 3/4 cup of grated sharp cheddar cheese. Form a well in the center.
In another bowl, blend one egg, 1 cup buttermilk and 4 tablespoons melted unsalted butter. Pour this liquid into the cornmeal mixture's well. Fold until well-blended with no lumps. Put the batter into a 10-inch cast-iron skillet, and bake for 20 to 25 minutes. Let the bread rest for at least 15 minutes before serving.
Kraft's cornbread recipe also starts with a 400 degree preheated oven. Prepare 1 8 1/2-ounce package of cornbread mix, following its instructions. Add 1 cup shredded cheddar cheese, 1/4 cup chopped red peppers and 2 tablespoons chopped, mixed, pickled jalapeños and carrots. Stir until just combined. Put the batter into an 8-inch square baking pan. Bake until lightly browned, about 18 to 21 minutes. The recipe makes nine servings.