Jalapeno Cheddar Cornbread

This Jalapeño Cheddar Cornbread takes classic cornbread to the next level with the bold flavors of sharp cheddar, sweet corn, and a kick of fresh jalapeño.

Baked in a preheated cast-iron skillet, it develops a golden, crispy crust with a tender and cheesy center.

It’s the perfect side dish for soups, chili, BBQ, or any meal that needs a little comfort and spice.

Why You’ll Love This Recipe

Perfect texture: Crispy edges with a moist, cheesy interior.

Sweet + spicy combo: The corn and jalapeños balance each other beautifully.

One-skillet magic: The hot skillet creates an unbeatable crust.

Versatile side dish: Great with BBQ, stews, salads, or even breakfast.

Easy to make: No fancy tools—just a bowl, whisk, and skillet!

Key Ingredients

Cornmeal & Flour – The classic cornbread base, with flour for structure and softness.

Buttermilk – Adds richness, moisture, and a subtle tang.

Sharp Cheddar – Melts beautifully into the batter, adding salty depth.

Fresh Jalapeños – Provide a gentle kick and pop of color.

Corn Kernels & Onion – Boost texture and flavor with sweet and savory notes.

Garlic Powder & Baking Powder/Soda – Enhance flavor and ensure a light rise.

Jalapeno Cheddar Cornbread

Ingredients

2 large eggs, whisked

¼ cup vegetable oil

1 cup buttermilk

1 cup cornmeal

½ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

½ teaspoon garlic powder

1½ cups sharp cheddar cheese, shredded

1 cup corn kernels

½ white onion, diced

2 medium jalapeno peppers, seeded and diced (approximately ½ cup)

Instructions

Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.

In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.

In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.

Pour the egg mixture into the flour mixture and mix until well combined.

Fold in cheese, corn, onion, and jalapeños.

Carefully remove the skillet from the oven. Pour the batter into the hot skillet.

Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)

Let the cornbread cool for about 20 minutes before cutting and serving.

Recipe Notes

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Preheating the skillet is essential: Starting with a hot cast-iron pan ensures a beautifully crisp, golden crust on the bottom of the cornbread. Don’t skip this step!

Balance the spice: If you’re sensitive to heat, remove all seeds and membranes from the jalapeños. For extra kick, leave some seeds in or add an extra pepper.

Use freshly shredded cheese: Pre-shredded cheeses often contain anti-caking agents that can affect how well the cheese melts and integrates into the batter.

Don’t overmix: Stir the wet and dry ingredients together just until combined. Overmixing can lead to a dense or tough texture.

Test for doneness with a toothpick: Insert into the center—it should come out clean or with dry crumbs. Avoid overbaking, as this can dry out the cornbread.

Rest before slicing: Let the cornbread cool for at least 15–20 minutes before cutting. This helps it set and makes cleaner slices.

Customize it: Try adding cooked bacon bits, chives, or a swirl of honey for an extra layer of flavor.

Nutrition Information:

Serving Size: 1 slice (assuming the cornbread is cut into 8 equal slices)

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese in this recipe?

Yes, you can substitute sharp cheddar with another cheese of your choice, like pepper jack for extra spice or a milder cheese if you prefer.

The flavor will vary depending on your choice.

Can I make this cornbread less spicy?

If you want to reduce the heat, you can use fewer jalapeno peppers or remove the seeds and membranes from the jalapenos before dicing.

This will make the cornbread milder while still retaining some flavor.

Is there a way to make this cornbread gluten-free?

Yes, you can use a gluten-free flour blend instead of all-purpose flour.

Ensure that your cornmeal and other ingredients are also certified gluten-free to avoid cross-contamination.

What can I serve this cornbread with?

Jalapeno Cheddar Cornbread pairs well with chili, barbecue, soups, stews, or as a side with a salad.

It’s versatile and complements many dishes.

Can I store leftovers?

Yes, you can store leftover cornbread in an airtight container at room temperature for a day or two.

For longer storage, refrigerate it for up to a week or freeze it for several months.

Reheat in the oven or microwave when ready to enjoy.

Do I have to use a cast-iron skillet, or can I use a different baking dish?

While using a cast-iron skillet is traditional and provides a unique texture, you can use a different baking dish, such as a square or round cake pan or a casserole dish.

Adjust the baking time as needed based on the size and material of your dish.

Can I make this cornbread without jalapenos to reduce the spiciness?

Yes, you can omit the jalapeno peppers if you prefer a milder cornbread.

You’ll still have a delicious cheddar cornbread without the spicy kick.

What can I substitute for buttermilk if I don’t have any on hand?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.

Let it sit for a few minutes until it curdles, and then use it as a buttermilk replacement.

Can I make this cornbread ahead of time and reheat it later?

Yes, you can make the cornbread ahead of time and store it in an airtight container.

Reheat it in the oven or microwave when you’re ready to serve.

It will retain its flavor and texture.

What should I serve with Jalapeno Cheddar Cornbread?

This cornbread pairs well with dishes like chili, barbecue, grilled meats, or as a side to soups and stews.

It’s also great on its own as a savory snack or breakfast option.