Jalapeño Cheddar Cornbread
Published on November 01, 2024
Quick Summary
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!
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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.
Jalapeño Cheddar Cornbread
Equipment
Ingredients
- 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
Have you tried this recipe?
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Until now there hasn’t been a recipe of yours that I have made and haven’t loved, but this one isn’t one I would make again. It wasn’t “cornbready” enough if that makes sense. It was also a tad dry even though I baked it at 25 degrees less and for the minimum time specified.
Sorry you didn’t like it. The cornbread has never been dry for me!
I made this cornbread for a party I was hosting this week. It was GREAT! The cornbread was moist and held together well. I was generous with the cheese and also placed some jalapeño rings on the top of the batter, but made no real modifications. I will definitely make this again as it is my new favorite go to jalapeño cheddar cornbread recipe.
I am so glad you loved it. We make it all of the time!