If you’re craving a side dish that brings bold flavor and a spicy kick, jalapeno cheddar cornbread is the game-changer your table needs. With its golden crust, gooey cheese, and zesty jalapeños in every bite, this isn’t your average cornbread — it’s comfort food with attitude. Ready to turn up the heat and impress your tastebuds? Keep reading!
| Servings: | 8 |
| Prep Time: | 10 minutes |
| Cook Time: | 25 minutes |
| Total Time: | 35 minutes |
| Serving Size: | 1 slice |
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 2 large eggs
- 1 stick unsalted butter melted
- 1 cup shredded sharp cheddar cheese
- 2 jalapenos seeded and finely chopped
- 1 tablespoon vegetable oil
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Box grater
- Cutting board
- Chef’s knife
- 10-inch cast iron skillet or 9-inch baking dish
- Oven mitts
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit. Place the cast iron skillet inside while it heats. This helps build that irresistible golden crust.
- Step 2: In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk gently to break up clumps and evenly blend the dry ingredients.
- Step 3: In a separate bowl, whisk together milk, eggs, and melted butter. You want the melted butter slightly cooled so it does not scramble the eggs.
- Step 4: Gently fold your wet mixture into the dry ingredients using a spatula. Mix just until combined. Overmixing can make your cornbread tough.
- Step 5: Stir in the shredded cheddar and diced jalapenos. Taste one of the jalapeno pieces first so you know what heat level you’re working with. I like to leave some seeds in for bolder flavor, but feel free to adjust based on your spice tolerance.
- Step 6: Carefully remove the hot skillet using oven mitts. Add the oil and swirl gently to coat the bottom and sides. You should hear a satisfying sizzle when the batter hits the pan.
- Step 7: Pour the batter into the hot skillet and smooth with a spatula. The edges will start to cook the moment the batter meets the pan, creating that cherished crispy ring.
- Step 8: Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. The cheesy pockets on top should be bubbling gently and turning golden.
- Step 9: Let the cornbread cool in the pan for about 10 minutes before slicing. This helps it settle and hold its shape better when cut.
Nutrition per serving
| Calories | 285 |
| Protein | 8g |
| Carbohydrates | 26g |
| Fat | 17g |
| Sugar | 3g |
| Fiber | 2g |
| Sodium | 410mg |
Description
Golden, tender, and bursting with bold Southwestern flavor, jalapeno cheddar cornbread is the kind of comfort food that feels like a warm hug on a cool evening. The moist crumb pairs the savory sharpness of melted cheddar cheese with the subtle heat of fresh jalapenos, creating a flavor harmony that dances on the tongue. Every slice is a celebration of texture, from the lightly crisp edges to the soft middle flecked with green pepper and melted golden cheese.
Baking in a cast iron skillet, this cornbread comes out with the kind of crusty bottom that Southerners dream about. The aroma fills the kitchen with the buttery scent of freshly baked bread mixed with the toasty scent of cornmeal. Whether served beside a bowl of chili, paired with fried chicken, or enjoyed as a stand-alone snack with a pat of butter, this jalapeno cheddar cornbread turns an ordinary meal into something unforgettable.
Why You’ll Love This Recipe
This jalapeno cheddar cornbread is incredibly easy to make and perfect for weeknight dinners or weekend gatherings. The ingredients are simple pantry staples like cornmeal and flour, elevated by fresh jalapenos and sharp cheddar to give it a delicious kick without overpowering heat. You can customize the spiciness level and make it your own.
It also doubles as a multipurpose side dish or snack. Use it as an accompaniment to stews, barbecue, or holiday dinners, or even slice and toast it in the morning for a savory breakfast. This recipe is flexible, full of flavor, and totally satisfying.
Serving and Storage Tips
To serve, cut the cornbread into wedges or squares and enjoy it warm with butter, honey, or an extra sprinkle of shredded cheese. If you are serving it at a party, allow it to cool slightly so the pieces hold their shape when cut.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in a skillet or microwave until warm. To freeze, wrap individual pieces tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months and thaw overnight in the fridge before reheating. You can even prepare the batter a few hours in advance and keep it in the refrigerator until ready to bake.
Course, Cuisine, Keywords
Side Dish, Southern, cornbread, jalapeno cheddar, skillet cornbread, comfort food
Recipe Notes
If you love extra spice, try adding a pinch of cayenne pepper or a dash of hot sauce to the batter. For a smoky twist, use smoked cheddar or add crumbled bacon to the mix.
FAQ
Can I use pickled jalapenos instead of fresh?
Yes, pickled jalapenos work well and add a bit of tang. Just make sure to drain and pat them dry before mixing into the batter.
What can I use if I do not have whole milk?
You can substitute with any milk variety including buttermilk, which adds a slight tang and helps tenderize the crumb. For dairy-free, unsweetened almond or oat milk works too.
Can I add other mix-ins?
Absolutely. A handful of cooked corn kernels, crispy bacon bits, or even chopped green onions can bring extra flavor and texture to this already tasty recipe.
We hope you enjoyed this article about jalapeño cheddar cornbread! If you did, we’d love to hear your thoughts—leave us a comment and let us know what you think. And if you found the recipe inspiring, please consider pinning the article or any image from it on Pinterest. Don’t forget to like the Pin too—it means a lot to us and helps more people discover our content. Your support helps us create even more delicious ideas!
Jalapeno Cheddar Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 2 large eggs
- 1 stick unsalted butter melted
- 1 cup shredded sharp cheddar cheese
- 2 jalapenos seeded and finely chopped
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 400°F (200°C). Place the cast iron skillet in the oven while it preheats.
- In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk together milk, eggs, and melted butter.
- Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined. Do not overmix.
- Fold in shredded cheddar cheese and finely chopped jalapenos.
- Carefully remove the hot skillet from the oven using oven mitts. Add the tablespoon of vegetable oil and swirl to coat the bottom.
- Pour the batter into the hot skillet and spread evenly.
- Bake for 20 to 25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow to cool for about 10 minutes before slicing and serving.
