Jalapeno Cheddar Cornbread
This easy Cheddar Jalapeno Cornbread recipe is sweet, savory, and made with the perfect hint of spice. Baked until golden and fluffy, it’s moist, tender, and perfect for pairing with all your favorite meals!
Love cornbread? Try our healthy pumpkin cornbread, healthy maple cornbread, and Mexican cornbread casserole, too.
We make cornbread as often as we can, especially in the fall. It’s the perfect side to our pumpkin chili and sweet and spicy chili recipe! While we love traditional recipes, we also like to spice things up every now and then (literally) with this cheddar cheese jalapeno cornbread recipe.
It has all the soft texture and sweet corn flavor you love, but is amplified with melty cheese and the kick of jalapeños. Don’t worry, though. It’s not spicy, it just has an extra touch of flavor!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions to make this easy jalapeño cheddar cornbread recipe. Please be sure to scroll down to the recipe card below for the complete details!
- All-Purpose Flour – This forms the base of the cornbread.
- Cornmeal – A must-have in any good cornbread recipe!
- Baking Powder and Baking Soda – These leaveners help the bread rise and become fluffy as it bakes.
- Salt – Just a pinch enhances the flavor of the rest of the ingredients.
- Butter – We recommend using unsalted butter to avoid a super salty taste.
- Buttermilk – This gives the cornbread a slightly tangy taste and contributes to the tender texture.
- Honey – A natural sweetener, this balances some of the tangy, spicy flavors of the rest of the ingredients.
- Eggs – These act as binders, helping the bread hold its shape.
- Shredded Cheddar Cheese – For the best results, use a block of sharp cheddar cheese and grate it yourself.
- Jalapeños – Make sure to remove the seeds and membrane, and dice your jalapeño into small pieces so that they distribute evenly throughout the batter.
How to Make Cornbread with Jalapeno and Cheddar Cheese
Preheat your oven, and grease a square baking pan or cast iron skillet with non-stick cooking spray.
- Combine. Whisk the dry ingredients in a large bowl.
2. Then, whisk the wet ingredients in a separate bowl. Once smooth, pour the wet ingredients into the bowl of dry ingredients, and stir just until combined.
3. Add the mix-ins. Fold in the shredded cheese and chopped jalapeños, being careful not to overmix the batter.
4. Transfer. Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle more cheese and jalapeños evenly on top.
5. Bake. Transfer your cornbread to the oven, and bake just until it’s golden brown and a toothpick inserted into the center comes out clean.
6. Cool. Let your cornbread cool in the pan slightly. Then, slice and enjoy!
Common Questions
Stored in an airtight container, leftovers will stay fresh at room temperature for up to 4 days or in the fridge for up to 1 week.
Yes! You can freeze this recipe for 2-3 months. Wrap each slice of cornbread with plastic wrap, and transfer them to a sealable bag or freezer-safe container. Thaw in the fridge when you’re ready to eat. Then, enjoy cold, or warm leftovers for a few seconds in the microwave.
We haven’t tested it, but don’t see why not! Prepare the batter as usual. Then, portion it into a greased muffin tin, filling each cavity 2/3 of the way full, and adjust the baking time as needed.
Serving Suggestions
Jalapeno Cheddar Cornbread Recipe
Equipment
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1/2 cup buttermilk
- 1/4 cup honey
- 2 eggs
- 1 1/4 cups shredded cheddar cheese divided
- 1 large or 2 small jalapenos deseeded and finely diced, divided
Instructions
- Preheat the oven to 400F. Grease an 8×8 pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.1 cup flour, 1 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a medium-sized bowl, whisk together the melted butter, buttermilk, honey and eggs.1/2 cup melted butter, 1/2 cup buttermilk, 1/4 cup honey, 2 eggs
- Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Gently fold in 1 cup shredded cheese and ¼ cup diced jalapeno until evenly distributed throughout the batter. Do not overmix.1 1/4 cups shredded cheddar cheese, 1 large or 2 small jalapenos
- Pour into the prepared baking pan and spread evenly until smooth. Top with the reserved ¼ cup cheddar cheese and 1-2 Tablespoons diced jalapeno.
- Bake for 25 to 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Let the cornbread cool for 15 minutes and serve plain or with butter and honey.
- Store in an airtight container at room temperature for up to 4 days.
Video
Notes
Nutrition
Did you make and enjoy this Cheddar Jalapeno Cornbread recipe? We would love for you to leave a comment and rating, if so! And don’t forget to follow and tag us in your creations on Instagram! We can’t wait to connect.
We LOVE this flavorful cornbread! It’s not too spicy and the combo of cheddar cheese and jalapeno is sooo good. A must try!
Oh, I have to prepare it for my boyfriend as he loves jalapeño peppers! For me they are too spicy and I can’t stand it so instead of jalapeño pepper I use normal ones which are sweet and I can use them for everything. When I do some desserts from veggies I usually choose carrots as they are loved by everyone and you can easily adjust their flavor. However, you have to be very careful because there are different varieties of carrot and not even will suit. My favourite, but quite late variety is Delta https://gardenseedsmarket.com/marchew-delta-pozna-en.html but for dishes like that it’s the best.
That’s wonderful that you use so many whole foods in your recipes. Happy Eating!!