This Jalapeño Cheddar Cornbread is a spicy, cheesy twist on a classic. It’s moist, perfectly balanced, and incredibly easy to make. You’ll love the pockets of melted cheddar and fresh jalapeño in every bite.
Craving a delicious Jalapeno Cheddar Cornbread? You've come to the right spot! From Savory Snacks favorites to amazing Dinner Ideas recipes, there's something here for everyone.
Why You’ll Love This Jalapeño Cheddar Cornbread
- Perfect texture: Moist and tender inside with a crisp, golden crust.
- Balanced flavor: Not too sweet, with savory cheese and a building heat.
- Versatile side: Pairs with chili, soup, or stands alone with butter.
- Simple to make: Just mix wet and dry ingredients, then bake.
Ingredients & Tools
- 1 ½ cups fine or medium-grind cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs, at room temperature
- 1 ½ cups buttermilk, at room temperature
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup vegetable or canola oil
- 2 cups shredded sharp cheddar cheese, divided
- 3-4 medium jalapeños, finely diced (seeds removed for milder heat)
Tools: 10-inch cast-iron skillet (or a 9×9 inch baking pan), mixing bowls, whisk
Notes: Use fine or medium-grind cornmeal for a tender texture; coarse can be gritty. Buttermilk’s acidity helps with lift and adds a subtle tang.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 9 g |
| Fat: | 18 g |
| Carbs: | 30 g |
| Fiber: | 2 g |
Serves: 9 | Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Why room temperature ingredients? Using eggs and buttermilk straight from the fridge can cause your melted butter to seize up into little lumps when you mix the batter. Letting them sit out for 30 minutes ensures a smooth, homogenous batter that bakes up evenly.
- How spicy do you want it? The heat in jalapeños is concentrated in the seeds and white membranes. For a very mild kick, remove all the seeds. For a noticeable, building heat, leave some or all of them in. You can even reserve a few slices to press on top for a gorgeous presentation.
- Cast-iron vs. baking pan. A preheated cast-iron skillet will give you an incredible, crispy crust all around. If you’re using a regular baking pan, there’s no need to preheat it—just grease it well. The cast-iron method is classic, but both work wonderfully.
- Don’t overmix the batter. This is the golden rule of quick breads. Stir the wet and dry ingredients together until they are *just* combined. A few lumps are totally fine! Overmixing develops gluten in the flour and can lead to a tough, dense cornbread.
How to Make Jalapeño Cheddar Cornbread
Step 1: Preheat your oven to 400°F (200°C). If you’re using a cast-iron skillet, place it inside the oven to preheat along with it. This is the secret to that fantastically crispy, golden crust. For a glass or metal baking pan, simply grease it well and set it aside—no preheating necessary.
Step 2: In a large bowl, whisk together the dry ingredients. That’s your cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk them for a good 30 seconds to ensure the leavening agents are evenly distributed. This is what gives our cornbread a nice, even rise without any bitter spots.
Step 3: In a separate medium bowl, combine the wet ingredients. Whisk the room-temperature eggs first until they’re frothy. Then, stream in the buttermilk, followed by the melted (and slightly cooled) butter and the oil. Whisking as you go will help everything emulsify into a smooth, creamy liquid.
Step 4: Pour the wet ingredients into the dry ingredients. Now, with a sturdy spatula, gently fold everything together. The trick is to stop mixing the moment the last streaks of flour disappear. The batter will be thick and a little lumpy—that’s exactly what you want. Overmixing is the enemy of tenderness here.
Step 5: Fold in the add-ins. Reserve about a half cup of the shredded cheddar cheese for the top. Gently fold the remaining cheese and the diced jalapeños into the batter until they’re just incorporated. You’ll see lovely green and orange specks throughout.
Step 6: Carefully remove the hot cast-iron skillet from the oven (use an oven mitt!). Add a tablespoon of oil or butter and swirl it around to coat the bottom and sides. Immediately pour in the batter—it should sizzle nicely. Smooth the top with your spatula and sprinkle the reserved cheese over it. If you saved any jalapeño slices, artfully press them on top now.
Step 7: Bake for 25-30 minutes. The cornbread is done when the top is a deep golden brown, the edges are pulling away from the sides of the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. You’ll notice your kitchen will smell absolutely incredible.
Step 8: Let it cool before slicing. I know it’s tempting, but let the cornbread rest in the pan on a wire rack for at least 15-20 minutes. This allows the structure to set, making it much easier to slice into clean squares. It’s still wonderfully warm and the cheese will be perfectly gooey.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly or store in an airtight container for up to 5 days.
- Freezer: Wrap slices or whole loaf tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat in a 300°F oven or toaster oven for 10-15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A big pot of chili — This is the classic pairing for a reason. The slightly sweet, spicy cornbread is perfect for soaking up that rich, tomato-based goodness. It’s a textural dream.
- Hearty BBQ beans — The smoky, savory depth of slow-cooked beans contrasts beautifully with the sharp cheese and fresh jalapeño kick in the cornbread.
- Creamy tomato soup — For a lighter meal, a bowl of velvety tomato soup with a wedge of this cornbread for dipping is pure, simple comfort.
Drinks
- A crisp lager or pale ale — The carbonation and slight bitterness of a cold beer help cut through the richness of the cheese and butter, cleansing your palate between bites.
- Iced sweet tea — The sweetness of the tea provides a lovely counterbalance to the spice from the jalapeños, making for a very refreshing Southern-inspired combo.
- A zesty margarita — The lime and tequila in a classic margarita play off the spicy and cheesy notes in a fun, fiesta-ready way.
Something Sweet
- Warm peach cobbler — The juicy, sweet peaches and buttery topping continue the cozy, homestyle vibe, creating a perfect end to a comfort-food meal.
- Rich chocolate pudding — The deep, dark chocolate is a fantastic contrast to the savory, spicy cornbread you just enjoyed. It feels indulgent yet simple.
- Vanilla bean ice cream — Sometimes, you just can’t beat the classic. A scoop of high-quality vanilla ice cream is a cool, creamy finish that everyone loves.
Top Mistakes to Avoid
- Mistake: Using cold ingredients. This is a big one. Cold buttermilk and eggs will cause the melted butter to solidify into little bits, resulting in an uneven batter and can affect the final texture of your baked cornbread.
- Mistake: Overmixing the batter. I’ve messed this up before too, thinking I needed a perfectly smooth batter. Stirring too much develops the gluten in the flour, leading to a tough, chewy bread instead of a tender, crumbly one.
- Mistake: Not preheating the cast-iron skillet. If you’re going the cast-iron route, that hot pan is non-negotiable for achieving that signature crispy, crunchy crust. A cold skillet will give you a softer crust all around.
- Mistake: Skipping the rest time. Cutting into the cornbread straight from the oven is a recipe for crumbly disaster. The structure needs those 15-20 minutes to set, which makes for much cleaner, prettier slices.
Expert Tips
- Tip: For an extra-crispy bottom and edges, add a tablespoon of oil to your preheated cast-iron skillet and let it get shimmering hot before pouring in the batter. You’ll hear a glorious sizzle that promises a perfect crust.
- Tip: If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it to the 1 ½ cup line with regular milk. Let it sit for 5-10 minutes until it curdles slightly.
- Tip: Grate your own cheese from a block. Pre-shredded bags contain anti-caking agents like potato starch, which can prevent the cheese from melting as smoothly and seamlessly into the batter.
- Tip: For a more complex flavor, try using a mix of cheeses. A combination of sharp cheddar and pepper jack cheese will amplify the spicy, cheesy goodness to a whole new level.
FAQs
Can I make this cornbread ahead of time?
Absolutely! You can bake it a day in advance. Let it cool completely, then wrap the whole pan tightly in foil or transfer slices to an airtight container. To serve, you can warm it gently in a 300°F (150°C) oven for about 10-15 minutes to refresh it. The texture is best within 2 days, but it will still be tasty after that.
Can I freeze jalapeño cheddar cornbread?
Yes, it freezes beautifully. Wrap individual slices or the entire cooled cornbread (if you haven’t sliced it) tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature and then reheat in the oven or toaster oven to bring back that lovely crispness on the outside.
My cornbread turned out dry. What happened?
The most common culprits are overbaking or overmixing. Check for doneness a few minutes before the timer goes off—ovens can vary. Also, remember the “just until combined” rule for mixing. Using the correct measurements for fat (butter and oil) and buttermilk is also key for maintaining moisture.
Can I use canned or pickled jalapeños instead of fresh?
You can, but the result will be different. Fresh jalapeños provide a brighter, more vegetal heat, while pickled jalapeños will add a tangy, vinegary flavor. If using pickled, be sure to drain and pat them dry thoroughly, and note that the overall flavor profile of your cornbread will shift.
Why did my cornbread sink in the middle?
This usually points to an issue with leavening. Your baking powder or baking soda might be old and lost its potency. To test baking powder, mix a teaspoon with hot water—it should fizz vigorously. For baking soda, add a pinch to vinegar; it should bubble immediately. If not, it’s time for a new container.
Jalapeno Cheddar Cornbread
Make the best Jalapeno Cheddar Cornbread with this easy recipe. Moist, cheesy, and perfectly spicy. Perfect with chili or soup. Get the recipe now!
Ingredients
For the Ingredients
-
1 ½ cups fine or medium-grind cornmeal
-
1 cup all-purpose flour
-
¼ cup granulated sugar
-
2 tsp baking powder
-
1 tsp baking soda
-
1 tsp salt
-
2 large eggs (at room temperature)
-
1 ½ cups buttermilk (at room temperature)
-
½ cup unsalted butter (melted and slightly cooled)
-
¼ cup vegetable or canola oil
-
2 cups shredded sharp cheddar cheese (divided)
-
3-4 medium jalapeños (finely diced (seeds removed for milder heat))
Instructions
-
Preheat your oven to 400°F (200°C). If you're using a cast-iron skillet, place it inside the oven to preheat along with it. For a glass or metal baking pan, simply grease it well and set it aside—no preheating necessary.01
-
In a large bowl, whisk together the dry ingredients. That’s your cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk them for a good 30 seconds to ensure the leavening agents are evenly distributed.02
-
In a separate medium bowl, combine the wet ingredients. Whisk the room-temperature eggs first until they’re frothy. Then, stream in the buttermilk, followed by the melted (and slightly cooled) butter and the oil. Whisking as you go will help everything emulsify into a smooth, creamy liquid.03
-
Pour the wet ingredients into the dry ingredients. Now, with a sturdy spatula, gently fold everything together. The trick is to stop mixing the moment the last streaks of flour disappear. The batter will be thick and a little lumpy—that’s exactly what you want.04
-
Fold in the add-ins. Reserve about a half cup of the shredded cheddar cheese for the top. Gently fold the remaining cheese and the diced jalapeños into the batter until they’re just incorporated.05
-
Carefully remove the hot cast-iron skillet from the oven (use an oven mitt!). Add a tablespoon of oil or butter and swirl it around to coat the bottom and sides. Immediately pour in the batter—it should sizzle nicely. Smooth the top with your spatula and sprinkle the reserved cheese over it. If you saved any jalapeño slices, artfully press them on top now.06
-
Bake for 25-30 minutes. The cornbread is done when the top is a deep golden brown, the edges are pulling away from the sides of the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.07
-
Let it cool before slicing. Let the cornbread rest in the pan on a wire rack for at least 15-20 minutes. This allows the structure to set, making it much easier to slice into clean squares.08
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