Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread is a delicious and flavorful twist on traditional cornbread. It's easy to make and SO much better than boxed Jiffy cornbread.

It has a golden crust, with a slightly crisp exterior, while the inside is soft and tender. The heat from the jalapeños complements the creaminess of the cheese, creating a delightful balance of flavors.

It's perfect served warm, either on its own or with butter, and I love adding a drizzle of sweet honey! It makes an excellent side for chili, soup, barbecue, and more! I also love serving it at Thanksgiving.

Ingredient Notes

• Jalapeños: Fresh jalapeños provide a vibrant flavor. Remove the seeds and membranes and then dice! I use 2 tablespoons of diced jalapeños and the cornbread isn't spicy, but has great flavor and a slight kick here and there. If you want a stronger jalapeño flavor or more heat, you can add more! If you prefer a milder jalapeño flavor, you can dice up pickled jalapeños.
• Cheese Choice: I like to use sharp cheddar or medium cheddar. Don't use pre-shredded cheese because it is often contains anti-caking agents like cellulose, which can affect melting and texture. Buy a block of cheese and use a box grater to shred it. Freshly grated cheese melts better and has a creamier texture.
• Cornmeal Type: Use a medium or coarse cornmeal for a hearty texture. I like Bob's Red Mill medium grind.
• Buttermilk for Moisture: Buttermilk adds moisture and a slight tang. Make sure it is at room temperature.

How to Make Jalapeño Cheddar Cornbread

• Center a rack in the oven and preheat the oven to 400°F. Spray an 8×8-inch metal baking pan with nonstick cooking spray and set aside.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

• Stir in the cheese and diced jalapeños. Set aside.

• In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs.

• Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy.

• Pour batter evenly into the prepared pan.
• Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center.

• Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.
• If you want to make corn muffins with this recipe, you certainly can! Line a muffin pan with paper liners or grease well. Equally divide the batter into the muffin cups and bake at 400 degrees F for 15 to 18 minutes.

What to Serve with Cornbread

Chili and cornbread are a classic combo. Here are a few of our favorite chili recipes that go great with this jalapeño cheddar cornbread.

• Easy White Chicken Chili
• Hearty Vegetarian Chili
• Slow Cooker Turkey Chili
• Slow Cooker Beef Chili
• Buffalo Chicken Chili
• Pumpkin Chili

You can also serve this savory cornbread with:

• Buttermilk Oven Fried Chicken
• Easy Skillet Chicken Thighs
• Creamy Chicken Noodle Soup or Taco Soup
• Pork Tenderloin
• Baked Mac and Cheese
• Slow Cooker BBQ Chicken
• Vegetarian Taco Skillet

How to Store

• You can store this cornbread at room temperature in an airtight container for up to 3 days.
• You can also freeze for up to 3 months in a freezer container. Thaw before enjoying.
• The cornbread can be reheated in the microwave, toaster oven, or oven.

Vegetarian

Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread has a moist, slightly sweet base made from cornmeal, with the addition of diced jalapeños that add a spicy kick. Cheddar cheese is mixed in, contributing a rich, savory flavor. Serve along side a bowl of chili, soup, barbecue, or any meal!

4 from 2 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine American

Servings 12

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Equipment

• 8×8 metal baking pan

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• 1 cup coarse cornmeal
• 1/3 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups shredded cheddar cheese
• 2 small jalapeños, seeded and diced (2 heaping tablespoons)
• 1 cup buttermilk, at room temperature
• 3 tablespoons unsalted butter, melted and cooled to room temperature
• 3 tablespoons avocado, vegetable, or canola oil
• 2 large eggs, at room temperature

Instructions

 

• Center a rack in the oven and preheat the oven to 400°F. Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in the cheese and diced jalapeños. Set aside.
  
• In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs.
  
• Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Pour batter evenly into the prepared pan.
  
• Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center.
  
• Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.

Nutrition

Calories: 238kcal, Carbohydrates: 25g, Protein: 7g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 49mg, Sodium: 230mg, Potassium: 185mg, Fiber: 2g, Sugar: 7g, Vitamin A: 278IU, Calcium: 150mg, Iron: 1mg

Keywords cheddar cheese, cornbread, jalapeño

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