Jalapeno Cheddar Cornbread
This Jalapeño Cheddar Cornbread is the kind of comfort that feels both rustic and bold — a golden, tender bread with a hint of heat and a heart full of cheese. Each bite brings the perfect balance of buttery crumb, creamy cheddar melt, and the gentle spice of fresh jalapeños, all wrapped in the warmth of cornmeal.
Baked in a cast-iron skillet, it develops a crisp, golden crust that crackles slightly when sliced, giving way to a moist and flavorful interior. It’s a dish that bridges Southern tradition and fiery personality — perfect alongside chili, soups, or even enjoyed on its own with a pat of melting butter.
This isn’t just cornbread — it’s a celebration of texture, heat, and home.
Why You’ll Love Jalapeño Cheddar Cornbread Recipe
A perfect balance of comfort and spice – The sweetness of cornmeal meets the gentle fire of jalapeños, creating harmony between warmth and heat in every bite.
Golden crust, tender heart – Baked in a cast-iron skillet, it forms a crisp, buttery edge that contrasts beautifully with its soft, moist center.
Rich with real flavor – Sharp cheddar melts into the crumb, adding depth and creaminess that make this more than just a side dish — it’s the star of the table.
Simple ingredients, unforgettable taste – Everyday pantry staples transform into something rustic, soulful, and deeply satisfying.
Versatile and crowd-pleasing – Whether served with chili, barbecue, or a drizzle of honey, it fits any occasion — from cozy family dinners to festive gatherings.
Key Ingredients
Cornmeal – The soul of this bread, bringing a rustic texture and a touch of natural sweetness that defines true Southern comfort.
Buttermilk – Adds tang and tenderness, keeping the crumb moist while enhancing the cornbread’s rich, homey flavor.
Sharp Cheddar Cheese – Melts into every bite, giving the cornbread a bold, savory depth and irresistible gooey pockets of flavor.
Fresh Jalapeños – Offer gentle heat and bright green flecks throughout, adding just enough spice to awaken the senses without overpowering.
Sweet Corn Kernels – Bring bursts of natural sweetness and a juicy contrast that keeps every slice vibrant and full of life.
Cast-Iron Skillet – Not an ingredient, but essential — it gives the cornbread that signature golden crust and deep, rustic flavor no other pan can match.
Expert Tips
Preheat your skillet — it’s the secret to the crust.
Place the greased cast-iron pan in the oven as it preheats. When the batter hits the hot surface, it instantly sizzles, sealing in moisture and creating that perfect golden, crispy edge.
Use freshly shredded cheese, not pre-packaged.
Freshly grated cheddar melts more smoothly and blends beautifully into the batter, adding both flavor and texture that pre-shredded cheese can’t match.
Balance the heat of the jalapeños.
For milder spice, remove both seeds and membranes; for a bolder kick, leave some intact. Roasting the peppers briefly before adding them can also bring out a smoky sweetness.
Don’t overmix the batter.
Stir just until combined — a few small lumps are okay. Overmixing develops gluten and can make the cornbread dense rather than tender.
Let it rest before slicing.
Allow the cornbread to cool for at least 15–20 minutes after baking. This helps it set, deepens the flavor, and makes slicing cleaner while preserving its soft, moist interior.
Enhance with finishing touches.
Brush the top with melted butter or a drizzle of honey right after baking. It adds sheen, a touch of sweetness, and a luxurious finish that makes every bite unforgettable.
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.
Important Notes Jalapeno Cheddar Cornbread
The balance of heat and comfort matters.
Jalapeños should enhance, not overwhelm. Taste one before adding — their spice levels vary. Adjust to your comfort, remembering that baking softens their sharpness into gentle warmth.
Moisture is the soul of good cornbread.
Buttermilk and oil work together to create tenderness. Don’t skip or substitute them lightly — they’re what keep the crumb rich, soft, and flavorful rather than dry or crumbly.
Fresh ingredients make a world of difference.
Use fresh jalapeños, sweet corn, and sharp cheddar for the most vibrant taste. The contrast of spicy, sweet, and savory comes alive only when ingredients are at their best.
Avoid overbaking.
Cornbread continues to cook slightly even after being removed from the oven. Take it out when the edges are golden and a toothpick comes out with just a few crumbs. Overbaking can rob it of its moist heart.
Let it cool before cutting.
It may be tempting to slice right away, but a short rest allows the crumb to set and flavors to deepen — turning a simple bread into something soulful.
Serve it warm, not hot.
When the temperature mellows, every flavor — the melted cheddar, the gentle jalapeño spice, the buttery sweetness — reveals itself fully, making each bite more balanced and comforting.
How to Enjoy Jalapeño Cheddar Cornbread After Cooking
Let it rest and come to life.
Once it leaves the oven, resist cutting into it right away. Allow the cornbread to rest for 15–20 minutes. This short wait lets the crumb settle and the flavors mingle — the cheese firms slightly, the steam softens the spice, and the crust reaches its perfect crispness.
Slice with purpose.
Use a sharp knife or a clean bench scraper to cut generous squares or wedges. Notice how the crust crackles softly as you cut — a promise of texture that gives way to a warm, buttery interior.
Serve it warm, not hot.
Warm cornbread has the ideal balance of comfort and clarity — the cheese melts gently, and the jalapeño’s heat becomes mellow, flavorful warmth rather than sharp spice.
Add a touch of contrast.
Spread a little butter that melts into every golden edge, drizzle with honey for a sweet-spicy harmony, or top with a dollop of sour cream to cool the gentle heat. Each variation tells its own story.
Pair it with heartwarming dishes.
It shines beside smoky chili, barbecue ribs, or creamy soups — foods that share its rustic warmth. Even on its own, paired with coffee or tea, it carries the cozy feeling of home.
Savor slowly and share generously.
This cornbread isn’t meant to be rushed — it’s meant to be shared. Every slice speaks of simple ingredients transformed with care, of heat meeting comfort, and of food made to gather people around the table.
Nutrition Information:
For your Jalapeño Cheddar Cornbread, based on a serving size of 1/9 of the skillet (about one slice):
Calories: 260 kcal | Total Fat: 15 g | Saturated Fat: 5.5 g | Monounsaturated Fat: 6.2 g | Polyunsaturated Fat: 1.8 g | Cholesterol: 70 mg | Sodium: 420–480 mg (depending on salt and cheese used) | Total Carbohydrates: 22 g | Dietary Fiber: 1.8 g | Sugars: 3.2 g | Protein: 9 g
Frequently Asked Questions:
Can I make this cornbread without a cast-iron skillet?
Yes, you can bake it in an 8-inch square or round baking pan. However, a cast-iron skillet gives that signature golden, crispy crust that other pans can’t replicate. If using a regular pan, add an extra 5 minutes to the baking time and brush the edges with melted butter for extra flavor.
How spicy is this cornbread?
It has a gentle, balanced heat. Removing the seeds and membranes from the jalapeños keeps it mild, while leaving some in adds a pleasant kick. You can easily adjust the spice level to your taste — or even mix in a pinch of cayenne for a bolder version.
Can I use canned or frozen corn instead of fresh kernels?
Absolutely. Both canned and frozen corn work well. If using canned, drain it thoroughly; if frozen, thaw and pat dry before mixing. The goal is to avoid excess moisture that could make the cornbread dense.
How can I make this cornbread extra moist?
Don’t overbake, and measure the buttermilk accurately. For an extra touch of richness, stir a tablespoon of sour cream or melted butter into the batter. Also, letting it rest 10–15 minutes after baking helps lock in moisture.
Can I make it ahead or store leftovers?
Yes! Let the cornbread cool completely, then wrap tightly in foil or store in an airtight container. It keeps well at room temperature for 1–2 days or refrigerated for up to 5 days. To reheat, warm slices in the oven at 325°F for 10 minutes — or enjoy lightly toasted with butter or honey.
Why do I need to preheat the skillet before adding the batter?
Preheating the cast-iron skillet ensures that the moment the batter hits the pan, it begins to sizzle and form a crisp, golden crust. This contrast — a crunchy edge and tender middle — is what gives skillet cornbread its signature texture and depth of flavor.
Can I substitute regular milk for buttermilk?
Yes, buttermilk adds both tang and tenderness, so if you replace it, make a quick substitute: mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes before using. This mimics the acidity of buttermilk and helps the cornbread stay moist.
How can I prevent the cornbread from becoming dry or crumbly?
Avoid overmixing the batter and overbaking the bread. Stir just until combined — a few lumps are fine — and remove it from the oven as soon as a toothpick comes out with a few crumbs. The residual heat will finish the baking gently.
Should I cook the onions and jalapeños before adding them to the batter?
It depends on your flavor preference. Adding them raw gives a bright, fresh crunch and sharper spice. Sautéing them first mellows the flavor and adds sweetness and aroma — perfect if you prefer a more balanced, deep heat.
What’s the best way to shred the cheese for this recipe?
Always grate your own cheddar from a block rather than using pre-shredded. Freshly grated cheese melts smoothly and integrates beautifully into the batter, while pre-packaged cheese often contains anti-caking agents that hinder melting and flavor.