Spicy Southwest Corn Bread with Fusion® Jalapeno Pepper Salt

Tender and moist with balanced corn flavor and a touch of heat, this corn bread is destined to be indispensable in your recipe arsenal. The slightly crunchy texture of this quick bread coupled with the kick provided by the addition of our Fusion® Jalapeno Pepper Salt makes it the perfect complement to chili, BBQ, or served solo Southern-style—stacked in a glass and topped with cold buttermilk! However you serve it, make sure you make enough to accommodate all the requests for seconds. It’s a crowd favorite!

Key Ingredient(s)

Fusion® Jalapeno Pepper Salt


  • 6 tablespoons unsalted butter, melted
  • 1 cup cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon honey
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon Jalapeno Pepper Salt, plus more for sprinkling
  • 2 large eggs, lightly beaten
  • 1 ½ cup buttermilk


  1. Preheat the oven to 425 degrees F. Lightly grease or spray an 8-inch baking dish or whatever size pan you plan to use. Note: baking times will vary based on pan size. Instructions are based on the 8-inch baking dish.
  2. Melt the butter and set aside to cool.
  3. In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and Jalapeno Pepper Salt. Set aside.
  4. In a separate bowl, mix together slightly-beaten eggs, honey, buttermilk, and melted butter. Pour the wet mixture into the dry ingredients and fold together. The batter will still be lumpy but make sure there aren’t any dry clumps. Let stand a few minutes to absorb. Give the batter a couple more turns and pour into the prepared baking dish.
  5. Bake until the top is golden brown and a tester inserted into the middle of the corn bread comes out clean (about 20-25 minutes).
  6. Remove from the oven and top with a generous sprinkle of Jalapeno Pepper Salt for added crunch and flavor.
  7. Let cool 10 minutes before cutting and serving.

Adapted from Paula Deen’s Moist and Easy Cornbread Recipe

Alternative Flavor Options: