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Bits of fresh jalapeños and shredded cheese are stirred into the batter of this Jalapeño Cheddar Cornbread for a flavorful take on traditional cornbread. It’s got a moist, fluffy interior and crisp edges making it the perfect side dish to nearly any meal!
Awhile back, I did lots and lots of testing to come up with the very best Homemade Cornbread recipe. It’s truly a gem of a recipe and the rave reviews on that blog post are evidence of it!
Once I had the base recipe down, I couldn’t wait to try it with cheese and jalapeno peppers for a little kick. I’m SO glad I did and couldn’t wait to share it with you!!! Let’s get baking!
Ingredients Needed (Amounts in Recipe Card Below)
- All Purpose Flour
- Cornmeal – I always use yellow cornmeal for cornbread for the best flavor and appearance.
- Baking Powder, Baking Soda and Salt
- Sugar – White sugar or brown sugar will work.
- Honey – You could replace this with agave syrup, if you’d like.
- Butter – I prefer salted butter; if you choose to use unsalted butter, add an additional 1/8 teaspoon salt to the batter.
- Large Eggs
- Buttermilk
- Shredded Cheese – You can use mild, medium or sharp cheddar. Sharp cheddar cheese will give the most flavor.
- Fresh Jalapeños – Remove the seeds for less heat.
PRO TIP! If you don’t have buttermilk on hand, make your own! Simply pour 1 tablespoon of white vinegar or lemon juice in to a one cup liquid measuring cup & add enough regular milk to make one cup. Stir it up and let it set a couple minutes.
How to Make Jalapeño Cheddar Cornbread
Preheat your oven to 350 degrees F and grease a square baking dish.
In a medium bowl, stir together the wet ingredients and the sugar and set it aside.
In a large bowl, combine the remaining dry ingredients.
Pour the wet ingredient mixture into the dry and give it a stir.
Add the diced jalapeños and cheese and stir just until combined.
Pour into the prepared pan and spread the batter out evenly. If you’d like, sprinkle a little more cheese and thin slices of jalapeño for a decorative look on top.
Bake until the center is done according to a toothpick test.
Place on a cooling rack for a bit then cut into slices and enjoy!
Variations
- Use brown butter! Brown the butter and let it cool completely before adding to the batter. This will give the cornbread more depth of flavor and make it a touch nutty.
- Try using pepper jack cheese in place of the cheddar!
- Make ’em into muffins! More on that in the FAQ’s below.
Jalapeño Cheddar Cornbread Serving Tips
My favorite way to enjoy this cornbread is a warm with salted butter and a drizzle of honey. The sweet, salty, spicy combination is perfection in my eyes!
This cornbread pairs great with meatloaf, a hearty chili and almost any soup. Try it with my Mexican Chicken Soup or Cheeseburger Chowder!
Frequently Asked Questions
Yes! Make sure the skillet is 9 or 10 inches in diameter and well-greased. Place the cast iron in the oven while it preheats and pour the batter into the hot skillet for crisp edges. Baking it in a cast iron skillet may take less than 20 minutes, so start checking the cornbread around 18 minutes.
Turning this recipe into muffins is simple. Scoop the cornbread batter into well-greased muffin tins about 2/3 full. They’ll take less time to bake, about 10-12 minutes.
Let the cornbread cool completely then cover tightly with plastic wrap or keep in an airtight container. You can keep the cornbread at room temperature for 1-2 days or in the fridge for 4-5 days.
Yes, you sure can! Place the cornbread intoii a freezer bag, remove as much air as possible and seal tightly. Freeze for up to 2-3 months.
Other Recipes You Might Like
Jalapeno Cheddar Cornbread
Equipment
- One 8×8 or 9×9-inch baking dish
Ingredients
- 1 1/4 cups all purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter melted and cooled
- 1/4 cup sugar
- 2 tablespoons honey
- 1 egg
- 1 cup buttermilk
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup finely diced jalapeños
Instructions
- Preheat oven to 375℉ and grease an 8×8 or 9×9-inch baking pan* with nonstick cooking spray.
- In a large mixing bowl, stir together the flour, cornmeal, baking powder, baking soda and salt; set aside.1 1/4 cups all purpose flour, 3/4 cup yellow cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a small bowl, whisk together the melted butter, sugar, honey and the egg. Then, whisk in the buttermilk.1/2 cup butter, 1/4 cup sugar, 2 tablespoons honey, 1 egg, 1 cup buttermilk
- Pour the wet ingredients into the dry; stir until combined.
- Gently stir in the cheese and diced jalapenos.1 1/2 cups shredded cheddar cheese, 1/3 cup finely diced jalapeños
- Pour the batter into the prepared baking dish and spread to an even layer.
- Optional: Top with cornbread with 2 tablespoons shredded cheddar cheese and thin slices of a fresh jalapeño.
- Bake for 20-25 minutes or until the edges are golden brown and the center is set. If the edges and top of the bread become golden brown before the center is completely cooked, cover the pan with aluminum foil and continue to bake.
- Let cool a bit, then cut into squares and enjoy!
