There’s something deeply comforting about the aroma of freshly baked cornbread wafting through the kitchen. But when you add sharp cheddar cheese and fiery jalapeños, the classic Southern staple transforms into a flavor-packed delight that makes every bite memorable. This jalapeño cheddar cornbread recipe is moist, cheesy, spicy, and utterly irresistible perfect for everything from BBQs to casual weeknight dinners.
Whether you’re looking to spice up your bread game or want a crowd-pleasing side dish, this cornbread has you covered. Let’s dive into why this cheesy jalapeño cornbread deserves a spot in your recipe rotation.
Why You’ll Love This Jalapeño Cheddar Cornbread Recipe
A Flavor Bomb in Every Bite
Combining sweet cornmeal, bold cheddar, and the subtle heat of jalapeños, this recipe delivers a trifecta of textures and tastes. It’s savory, lightly spicy, and perfectly cheesy—ideal for those who love a little kick in their comfort food.
It’s a Versatile Side Dish
Pair it with soups, stews, chili, or grilled meats. This cornbread complements just about any main course. Try it alongside these creamy grilled chicken bites for a comforting, filling dinner.
Perfect for Entertaining
This dish is a showstopper at potlucks, BBQs, and holiday meals. Just imagine a big skillet of golden jalapeño cheddar cornbread sitting proudly next to a bowl of cheddar bay crab cakes irresistible, right?
Jalapeño Cheddar Cornbread Ingredients Notes
To make this jalapeño cheddar cornbread recipe truly shine, here’s what you’ll need:
Dry Ingredients
- 1 cup yellow cornmeal – This gives your cornbread its classic gritty texture.
- 1 cup all-purpose flour – Balances out the cornmeal for a soft crumb.
- 1 tbsp baking powder – Helps your cornbread rise to fluffy perfection.
- ½ tsp baking soda – Works with the buttermilk to give rise and tang.
- ½ tsp salt – Essential for flavor.
Wet Ingredients
- 2 large eggs – Provide structure.
- 1 ¼ cups buttermilk – Adds a tangy flavor and ensures moistness.
- ¼ cup melted butter – Richness and flavor galore.
- 2 tbsp honey or sugar – Optional but adds a subtle sweetness to balance the spice.
The Stars
- 1 cup shredded sharp cheddar cheese – Melts beautifully and adds bold flavor.
- 2 jalapeños, finely chopped – Remove seeds for mild heat or leave them in for a fiery kick.
Optional: A sprinkle of extra cheese and sliced jalapeños on top for that golden, cheesy crust!
How to Make This Jalapeño Cheddar Cornbread Recipe
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or an 8×8 baking dish with butter or cooking spray.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey (if using) until smooth.
Step 4: Combine and Add Mix-Ins
Pour the wet mixture into the dry ingredients. Stir until just combined. Fold in the shredded cheddar and chopped jalapeños.
Pro Tip: Don’t overmix this can make the cornbread tough.
Step 5: Bake
Pour the batter into your prepared skillet or baking dish. Top with extra cheese and jalapeño slices if desired.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Allow to cool slightly before slicing and serving. Enjoy warm with butter or alongside your favorite dishes!
Expert Cooking Tips for Jalapeño Cheddar Cornbread
Use Buttermilk for Tang and Moisture
Buttermilk not only provides flavor but helps tenderize the crumb. If you don’t have any on hand, use 1 tbsp lemon juice or vinegar in 1¼ cups milk as a substitute.
Customize the Heat Level
Want more spice? Add a pinch of cayenne pepper or toss in an extra jalapeño. Want less? Use pickled jalapeños for a milder, tangy taste.
Make It in a Cast Iron Skillet
A cast iron skillet helps create a crisp, golden crust. Preheat it in the oven before adding the batter for an even better texture.
Variations and Substitutions for Cheddar Jalapeño Cornbread
Vegan or Dairy-Free Option
Use plant-based milk and a vegan cheddar alternative. Swap eggs with flaxseed eggs (1 tbsp flaxseed + 3 tbsp water per egg).
Add Corn Kernels
Fold in ½ cup fresh or frozen corn kernels for added texture and sweetness.
Make It Sweeter
For a sweeter twist, increase the honey or sugar to ¼ cup. Serve it like a dessert with honey butter or a drizzle of maple syrup.
Add Protein
Add cooked bacon bits or diced ham for a heartier version that pairs beautifully with easy cowboy casserole.
What to Serve with This Jalapeño Cheddar Cornbread Recipe
This bold and flavorful cornbread pairs beautifully with a range of dishes:
- Soups like best creamy tomato basil soup or chicken potato soup.
- Grilled meats such as grilled lamb chops or sirloin steak with garlic butter.
- Comfort foods like mini chicken pot pies and homemade oatmeal for brunch spreads.
You can even serve it as a snack with a side of honey butter or chili jam!
Jalapeño Cheddar Cornbread FAQs
Can I freeze jalapeño cheddar cornbread?
Absolutely. Let it cool completely, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Reheat in the oven for best results.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven.
Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts better and offers a creamier texture.
Is it very spicy?
Not necessarily. Removing the jalapeño seeds reduces the heat. You can also use milder peppers like poblanos.
Why Jalapeño Cheddar Cornbread Deserves a Spot on Your Table
This jalapeño cheddar cornbread recipe is the ultimate balance of spicy, cheesy, and savory. Whether you’re serving it as a side, a snack, or even part of a cozy breakfast, it’s guaranteed to please. With a few pantry staples and fresh jalapeños, you can whip up this rustic yet impressive dish in under 30 minutes.
Be sure to check out other comforting sides and cheesy dishes like cheesy garlic pull apart bread or buffalo chicken pasta for more cozy meal inspiration.
Happy Cooking With Mouny Chef ❤️!
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Jalapeño Cheddar Cornbread Recipe
- Total Time: 35minutes
- Yield: 8 slices 1x
Description
A spicy, cheesy, and moist jalapeño cheddar cornbread made with sharp cheddar, fresh jalapeños, buttermilk, and cornmeal perfect for any meal.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups buttermilk
1/4 cup melted butter
2 tablespoons honey or sugar (optional)
1 cup shredded sharp cheddar cheese
2 jalapeños, finely chopped (seeds removed for less heat)
Optional: extra shredded cheddar and sliced jalapeños for topping
Instructions
Preheat the oven to 400°F (200°C) and grease a 9-inch cast iron skillet or 8×8 baking dish.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, buttermilk, melted butter, and honey until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined.
Fold in the cheddar cheese and chopped jalapeños.
Pour the batter into the prepared skillet or baking dish.
Top with additional shredded cheese and sliced jalapeños if desired.
Bake for 20–25 minutes, until the top is golden and a toothpick comes out clean.
Let cool slightly before slicing and serving warm.
Notes
For extra crisp edges, preheat the skillet before adding the batter. Use pickled jalapeños for a tangier, milder option. Substitute plant-based milk and vegan cheese for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 slice
- Calories: 265kcal
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Keywords: jalapeño cheddar cornbread, cheesy jalapeño bread, spicy cornbread recipe, jalapeño cornbread