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