Jalapeño Cheddar Cornbread Recipe

Introduction

This truly is the BEST Jalapeño Cheddar Cornbread Recipe, and it’s incredibly easy to make! The perfect balance of sweet cornbread, spicy jalapeños, and sharp cheddar cheese makes it an irresistible side dish for chili, BBQ, or a comforting soup like this Copycat Carrabba’s Spicy Chicken Soup Recipe. It’s moist, flavorful, and comes together in one bowl for minimal cleanup.

Ingredients

This Jalapeno Cheddar Cornbread recipe combines a moist, tender crumb with pockets of melted cheese and a gentle kick of heat, creating the perfect balance of sweet, savory, and spicy flavors.

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups shredded cheddar cheese
• 2 jalapeños, seeded and diced
• 1 1/2 cups buttermilk
• 2 large eggs
• 2 tablespoons neutral oil (e.g., canola or grapeseed)
• 4 tablespoons butter

Timing

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

Context: This easy Jalapeno Cheddar Cornbread recipe is ready in about 40 minutes, roughly 20% faster than many similar recipes that require longer baking or resting times.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 400°F (200°C). Generously grease a 9-inch cast-iron skillet, square baking pan, or muffin tin with butter or oil. Placing the empty skillet in the oven as it preheats will give your Jalapeno Cheddar Cornbread a wonderfully crisp crust.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/4 cup of granulated sugar. Ensure the baking powder is evenly distributed for a consistent rise.

Step 3 — Mix Wet Ingredients

In a separate bowl or large measuring jug, whisk 1 cup of buttermilk, 1/2 cup of melted butter (cooled slightly), 2 large eggs, and 1/4 cup of honey or additional sugar. Whisk until the mixture is completely smooth and emulsified.

Step 4 — Fold Everything Together

Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold until just combined; a few lumps are fine. Overmixing will make the cornbread tough. Immediately fold in 1 cup of shredded sharp cheddar cheese and 1/2 cup of finely diced jalapeños (seeds removed for milder heat).

Step 5 — Bake to Perfection

Carefully remove the hot skillet from the oven. Pour the batter into the skillet—it should sizzle slightly. Smooth the top and bake for 20-25 minutes. The Jalapeno Cheddar Cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6 — Cool and Serve

Let the cornbread cool in the skillet for at least 10-15 minutes before slicing. This allows it to set for clean cuts. Serve warm with extra butter, a drizzle of honey, or alongside a bowl of chili. The cheesy, spicy flavor is best enjoyed fresh.

Jalapeno Cheddar Cornbread Nutrition

Calories	~280 kcal
Protein	~7g
Carbohydrates	~32g
Fat	~14g
Fiber	~2g
Sodium	~380mg

Note: Nutritional values for this Jalapeno Cheddar Cornbread are estimates based on typical ingredients and a standard serving size. Actual values can vary depending on specific brands and preparation.

Healthier Alternatives

This classic Jalapeno Cheddar Cornbread recipe is wonderfully adaptable. Here are some simple ingredient swaps to suit different dietary needs without sacrificing its signature savory kick.

• Protein-Packed Flour — Replace half the all-purpose flour with chickpea flour for a boost of plant-based protein and a slightly nuttier, denser texture.
• Lower-Carb Option — Use a 50/50 blend of almond flour and a small amount of coconut flour instead of cornmeal and all-purpose flour for a delicious, grain-free Jalapeno Cheddar Cornbread.
• Dairy-Free Cheese — Swap the cheddar for your favorite sharp, meltable vegan cheese alternative to make this cornbread completely dairy-free.
• Gluten-Free Blend — Use a 1:1 gluten-free all-purpose flour and ensure your cornmeal is certified gluten-free for a safe and satisfying version.
• Low-Sodium Version — Omit added salt and use low-sodium baking powder. Rinse canned jalapeños well or use fresh peppers to control the sodium content.
• Healthier Fat — Substitute melted butter or oil with an equal amount of unsweetened applesauce or plain Greek yogurt for a moister, lower-fat crumb.
• Whole Grain Boost — Use whole wheat pastry flour or fine-ground whole wheat flour instead of all-purpose flour for added fiber and a heartier flavor.
• Egg Substitute — For an egg-free cornbread, mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg needed and let it gel for 5 minutes before adding.

Serving Suggestions

• Pair this Jalapeno Cheddar Cornbread with a hearty bowl of chili, a rich beef stew, or a pot of slow-cooked beans for a classic and satisfying comfort food meal.
• Serve it as a standout side at your next barbecue or cookout alongside grilled meats, coleslaw, and baked beans.
• Transform leftovers into a decadent breakfast by toasting slices and topping them with a fried egg, avocado, and a drizzle of hot sauce.
• For a simple yet impressive appetizer, cut the Jalapeno Cheddar Cornbread into small squares, warm them, and serve with a bowl of creamy honey butter or a zesty ranch dip.
• Bring it to a potluck or holiday gathering like Thanksgiving, where its savory kick beautifully complements traditional turkey and dressing.
• Create a stunning plating presentation by serving a warm wedge on a rustic board alongside a small crock of softened butter and a few fresh jalapeno slices for garnish.

This versatile Jalapeno Cheddar Cornbread is as at home on a weeknight dinner table as it is at a festive party, making any meal instantly more special.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, milk, and buttermilk to room temperature for a smoother, more cohesive batter that bakes evenly.
• Mistake: Overmixing the batter until it’s smooth. Fix: Mix just until the dry and wet ingredients are combined; a few lumps are perfect for tender Jalapeno Cheddar Cornbread.
• Mistake: Not preheating your skillet or baking dish. Fix: Heat your cast iron skillet or pan in the oven as it preheats to create a delicious, crispy crust.
• Mistake: Using watery fresh jalapeños without treating them. Fix: Pat diced jalapeños very dry or give them a quick sauté to remove excess moisture and concentrate their flavor.
• Mistake: Adding cheese only to the batter. Fix: Reserve a handful of shredded cheddar to sprinkle on top just before baking for a beautifully golden, cheesy finish.
• Mistake: Opening the oven door too early to check. Fix: Resist opening the oven for at least the first 20 minutes to prevent the Jalapeno Cheddar Cornbread from collapsing.
• Mistake: Using only yellow cornmeal for texture. Fix: For the best crumb, use a medium-grind cornmeal or a mix of fine and coarse to achieve ideal texture.
• Mistake: Skipping the resting time after baking. Fix: Let the cornbread rest in the pan for 10-15 minutes before slicing; this allows it to set for clean cuts.
• Mistake: Not tasting your jalapeños for heat level. Fix: Always taste a tiny piece of your pepper; remove seeds and ribs for milder heat or leave them in for a bigger kick.

Storing Tips

• Fridge: Cool completely, then wrap tightly in plastic or store in an airtight container. Refrigerate for up to 5 days.
• Freezer: Wrap individual slices or the whole loaf in plastic wrap, then aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For best texture, reheat slices in a toaster oven or conventional oven at 350°F until warmed through and the cheddar is slightly melty again, about 5-10 minutes. You can also microwave for 20-30 seconds, though the edges may soften.

Always ensure reheated Jalapeno Cheddar Cornbread reaches an internal temperature of 165°F for food safety, especially if it contains dairy or eggs. For maximum freshness, avoid leaving it at room temperature for more than 2 hours.

Conclusion

This easy Jalapeño Cheddar Cornbread is the perfect side dish for chili, soups, or a hearty breakfast. For another cheesy, crowd-pleasing appetizer, try our Crockpot Spinach Artichoke Dip Recipe. Give this cornbread a try and let us know what you think in the comments!

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FAQs

Can I make this Jalapeno Cheddar Cornbread less spicy?

Yes, you can easily control the heat. Remove the seeds and white membranes from the jalapenos before dicing them. For even milder flavor, use a small can of diced green chiles instead of fresh jalapenos in your Jalapeno Cheddar Cornbread.

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

Let the cornbread cool completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. For longer storage, freeze individual slices wrapped in foil for up to three months.

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

Absolutely. While sharp cheddar provides the classic flavor, you can substitute it with pepper jack for extra spice or Monterey Jack for a milder taste. The key is to use a cheese that melts well to keep your Jalapeno Cheddar Cornbread moist and flavorful.