Cheddar Jalapeño Cornbread

Name: Cheddar Jalapeño Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1-1/4 cups stone ground yellow cornmeal ((medium grind)); 3/4 cup all-purpose flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 cup buttermilk; 1/4 cup vegetable oil; 1 large egg; 1 tablespoon honey ((optional)); 1/4 cup chopped green onions; 2 tablespoons pickled jalapeños, minced*; 4 oz chopped green chiles (drained); 1 1/2 cups shredded sharp cheddar cheese

Cheddar Jalapeño Cornbread is moist and cheesy with a spicy kick. It goes perfectly with any soup, stew, or chili.

Cheddar jalapeno cornbread, cooked, in a cast iron skillet.

Why You Will Love This Recipe

Skip the box mix and make your own cornbread from scratch. It is just as easy to prepare as the mix. Add some cheese and peppers, and you won’t be able to resist this cornbread. Just mix and bake.

Serve this up with a thick and hearty homestyle chili or maybe a piping hot bowl of vegetable beef soup, and you’ve got yourself a meal!

Ingredients are easy to find and readily available at your local grocery store.

Ingredients needed to make cheddar jalapeno cornbread.

How To Make Cheddar Jalapeno Cornbread

Preheat oven to 400 degrees. Spray an 8×8″ baking pan with cooking spray or heat oil in a cast-iron skillet.

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Whisk the egg, buttermilk, vegetable oil, and honey in a separate bowl.

Flour and cornmeal in a stainless steel bowl.

Wet ingredients combined in a mixing bowl.

Add wet ingredients to dry ingredients. Stir until just combined. Do not overmix. Add the onion, jalapeños, green chiles, and sharp cheddar cheese; fold them into the batter until just combined.

Adding additional ingredients to a cornbread batter.

Pour into the prepared baking pan. Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Cornbread batter in a cast iron skillet.

Allow to cool for about 5 minutes or to room temperature, slice and serve.

Cheddar jalapeno cornbread on a dark plate. — Cheddar Jalapeno Cornbread from an 8 x 8.

Cheesy, spicy jalapeno cheddar cornbread is sure to please!

Tips

Use freshly shredded cheddar cheese—it melts better than pre-shredded.
Don’t overmix the batter; it keeps the cornbread tender instead of dense.
Preheat your cast-iron skillet in the oven for an extra-crispy crust.
Let the cornbread cool for 5–10 minutes before slicing to keep it from crumbling.
Adjust the spice level by adding more or fewer jalapeños (fresh or pickled).

Variations

Spicier: Add diced fresh jalapeños or a pinch of cayenne pepper.
Sweeter: Stir in an extra tablespoon of honey or sugar.
Extra cheesy: Mix in pepper jack or Monterey Jack for a gooey texture.
Loaded cornbread: Add cooked crumbled bacon or diced ham.
Mini muffins: Spoon batter into a greased mini muffin pan and bake 12–15 minutes for bite-sized portions.

FAQs

Can I make cheddar jalapeño cornbread ahead of time?

Yes! Bake as directed, let cool completely, then wrap tightly. Store at room temperature for up to 2 days or refrigerate for up to 4 days.

How do I reheat leftover cornbread?

Reheat slices in a 350°F oven for 10 minutes or until warmed through. For extra moisture, wrap in foil before reheating.

Can I freeze cornbread?

Absolutely. Cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw at room temperature and warm before serving.

Can I use a different cheese?

Yes—Monterey Jack, pepper jack, or a blend of cheddar and mozzarella all work great.

Other Delicious Cornbread Recipes

Creole Cornbread Recipe

Southern Cornbread Dressing Recipe

Buttermilk Cornbread Recipe

Are you on Pinterest? Click the button below to add this recipe to one of your boards!