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.

Email Yourself This Recipe

Just enter your email and get it sent to your inbox! Plus, you'll get NEW recipes from us every week!

Email *

Save Recipe

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!

No ratings yet

PrintSave RecipeReview

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine American

Servings 12

Equipment

• 8×8 metal baking pan

Cook ModePrevent your screen from going dark

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

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod