Introduction

This Jalapeño Cheddar Cornbread recipe delivers the perfect balance of spicy and savory flavors. The combination of fresh jalapeños and sharp cheddar cheese creates a moist, tender cornbread that’s ideal for pairing with chili, barbecue, or enjoying on its own. For another delicious spicy dish, try this Cheesy Green Chile Rice Casserole Recipe. It’s an easy-to-make comfort food that’s sure to become a family favorite.

Ingredients

This savory Jalapeño Cheddar Cornbread delivers a perfect balance of spicy, cheesy flavor with a moist, tender crumb and delightfully crisp edges that will have everyone reaching for seconds.

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted (or vegetable oil)
• 1 cup shredded cheddar cheese
• 2 jalapeño peppers, finely chopped (seeds removed for milder heat)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Jalapeño Cheddar Cornbread recipe is about 20% faster than similar recipes thanks to its straightforward mixing method.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Pan

Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or square baking pan thoroughly with butter or cooking spray to prevent the Jalapeño Cheddar Cornbread from sticking.

Step 2 — Mix Dry Ingredients

In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar. Ensure all dry ingredients are evenly combined for a uniform texture in your Jalapeño Cheddar Cornbread.

Step 3 — Combine Wet Ingredients

In a separate bowl, beat 1 large egg, then mix in 1 cup buttermilk and ⅓ cup melted butter or oil. Stir until the mixture is smooth and fully emulsified before adding to the dry ingredients.

Step 4 — Fold in Jalapeños and Cheese

Gently fold ½ cup shredded sharp cheddar cheese and ¼ cup finely chopped jalapeños (seeds removed for milder heat) into the batter. Avoid overmixing to keep the Jalapeño Cheddar Cornbread tender.

Step 5 — Transfer Batter to Pan

Pour the cornbread batter into your prepared skillet or pan, spreading it evenly with a spatula. For extra flavor, sprinkle additional shredded cheddar and a few jalapeño slices on top before baking.

Step 6 — Bake to Perfection

Bake the Jalapeño Cheddar Cornbread for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach about 200°F.

Step 7 — Cool and Serve

Allow the cornbread to cool in the pan for 10 minutes before slicing. Serve warm to enjoy the melted cheddar and spicy jalapeño flavors at their best.

Nutritional Information

Calories	245
Protein	7g
Carbohydrates	28g
Fat	11g
Fiber	2g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and nutrients while maintaining the classic Jalapeño Cheddar Cornbread texture.
• Greek yogurt — Replaces sour cream or buttermilk for extra protein and reduced fat.
• Almond flour — A gluten-free, lower-carb alternative that pairs well with the spicy jalapeños.
• Dairy-free cheese — Use plant-based cheddar to make this Jalapeño Cheddar Cornbread dairy-free.
• Egg substitute — Flax eggs or commercial replacers work well for an egg-free version.
• Reduced-sodium cheese — Lowers salt content without sacrificing the cheesy flavor in your Jalapeño Cheddar Cornbread.
• Honey or maple syrup — Natural sweeteners can replace refined sugar for a subtle, wholesome sweetness.
• Coconut oil — A dairy-free fat option that adds a light, pleasant aroma to the cornbread.

Serving Suggestions

• Serve warm alongside a hearty bowl of chili or soup for a comforting meal.
• Pair with barbecue favorites like pulled pork or smoked brisket for a Southern-inspired spread.
• Enjoy as a savory breakfast side with scrambled eggs and crispy bacon.
• Cut into squares and serve with a dollop of honey butter for a sweet and spicy contrast.
• Bring to potlucks or game day gatherings—it’s always a crowd-pleaser.
• Toast slices and use as a base for sliders or open-faced sandwiches.

This Jalapeño Cheddar Cornbread is incredibly versatile—serve it fresh from the oven to make the most of its moist, cheesy texture and spicy kick.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, milk, and butter to room temperature for a more even rise and tender crumb.
• Mistake: Overmixing the batter until it’s smooth. Fix: Mix just until the dry ingredients are moistened; a few lumps are perfect for a light texture.
• Mistake: Adding wet jalapeños without patting them dry. Fix: Thoroughly pat diced jalapeños dry to prevent excess moisture from making the cornbread soggy.
• Mistake: Using pre-shredded bagged cheddar cheese. Fix: Shred a block of cheese yourself; it melts better and lacks the anti-caking agents found in pre-shredded.
• Mistake: Baking in a cool or un-preheated oven. Fix: Always preheat your oven fully so the Jalapeño Cheddar Cornbread gets an immediate, proper rise.
• Mistake: Not greasing the baking pan adequately. Fix: Generously grease your pan with butter or oil to ensure easy release and a beautifully crisp crust.
• Mistake: Cutting into the cornbread immediately after baking. Fix: Let it rest in the pan for 10-15 minutes; this allows the structure to set for cleaner slices.
• Mistake: Using only sweet cornbread mix with spicy add-ins. Fix: Balance the heat by using a savory or buttermilk-based cornbread recipe as your foundation.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, or place in a freezer bag, for up to 3 months.
• Reheat: Warm slices in a 350°F oven until heated through (internal temperature of 165°F) or microwave briefly.

Proper storage keeps your Jalapeño Cheddar Cornbread moist and flavorful for future meals.

Conclusion

This Jalapeño Cheddar Cornbread delivers the perfect balance of spicy and cheesy flavors. For more delicious sides, try this Skillet Cornbread or Corn Casserole. Give this recipe a try and share your thoughts in the comments!

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FAQs

Can I make this Jalapeño Cheddar Cornbread less spicy?

Yes, you can reduce the heat. Remove the seeds and membranes from the jalapeños before dicing them. For a completely mild version, substitute with roasted bell peppers. This Jalapeño Cheddar Cornbread will still be flavorful and cheesy.

What is the best way to store leftover Jalapeño Cheddar Cornbread?

Let the cornbread cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for 1-2 days. For longer storage, refrigerate it for up to a week or freeze it for several months.

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

Absolutely. While cheddar provides a classic, sharp flavor, you can substitute it with Monterey Jack, pepper jack for extra spice, or even a smoked gouda. The key is to use a cheese that melts well to ensure your Jalapeño Cheddar Cornbread has a wonderful, gooey texture.