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Luby’s Jalapeno Cornbread

Luby's Jalapeno Cornbread
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A moist, tender cornbread with a gentle heat from fresh jalapenos and a rich, buttery flavor. This copycat recipe delivers the signature texture of Luby’s classic—golden crust, soft crumb, and just enough spice to complement any meal.

Ingredients

Scale
  • 3/4 cup (105g) yellow cornmeal
  • 1/4 cup (31g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg (72g total)
  • 1/2 cup (120ml) whole milk
  • 3 tablespoons (43g) unsalted butter, melted and slightly cooled
  • 1/4 cup (60g) full-fat Greek yogurt
  • 1/4 cup (40g) fresh jalapeno, seeded and finely diced (about 1 medium jalapeno)

Instructions

  1. Preheat oven to 375°F / 190°C. Lightly grease an 8-inch square baking pan with butter or nonstick spray to ensure the cornbread releases easily and forms a golden crust.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This ensures the leavener is evenly distributed, preventing dense pockets in the finished bread.
  3. In a separate medium bowl, whisk the egg until frothy, about 30 seconds. Add the whole milk, melted butter, and Greek yogurt; whisk until smooth and fully combined. The yogurt adds moisture and a subtle tang that mimics the original recipe’s tenderness.
  4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until no dry streaks remain—about 15 strokes. Overmixing develops gluten, leading to a tough, rubbery texture.
  5. Fold in the finely diced jalapeno with 2-3 gentle strokes to distribute it evenly. For less heat, remove the seeds and white membranes completely; for more heat, leave a few seeds.
  6. Pour the batter into the prepared pan and spread it evenly with the spatula. The batter will be thick but should settle into the corners without spreading.
  7. Bake on the center rack for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The edges will pull away slightly from the pan.
  8. Let the cornbread cool in the pan on a wire rack for 10 minutes. This resting time allows the structure to set, making it easier to cut clean slices without crumbling.
  9. Slice into 4 equal pieces (or 9 for smaller servings). Serve warm or at room temperature. For extra moisture, brush the top with a little melted butter before serving.

Notes

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individually in plastic wrap then foil; freeze for up to 3 months. Reheat in a 300°F / 149°C oven for 8-10 minutes (or microwave on high for 20-30 seconds per piece) until warmed through.

Nutrition

Keywords: Luby's jalapeno cornbread, copycat recipe, Southern cornbread, spicy cornbread, jalapeno bread, quick bread, side dish, homemade cornbread, tender cornbread, easy cornbread

Find it online: https://copycatkitchenco.com/lubys-jalapeno-cornbread/