Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread is a bold and flavorful twist on classic cornbread. With the perfect balance of heat from jalapeños and rich sharpness from cheddar cheese, this bread is moist, crumbly, and irresistibly delicious. It pairs wonderfully with chili, BBQ, or even as a snack on its own.

Why You’ll Love This Recipe

• Quick and easy to make with simple ingredients
• A delicious blend of spicy and cheesy flavors
• Moist and fluffy texture with a golden crust
• Great as a side dish or standalone snack
• Pairs perfectly with soups, stews, or BBQ
• Can be made in a skillet, muffin tin, or baking dish
• Customizable heat level to suit your taste
• Ideal for potlucks, holidays, and family meals
• Freezes well for future meals
• A crowd-pleaser every time

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow cornmeal
• All-purpose flour
• Baking powder
• Salt
• Sugar (optional, for a touch of sweetness)
• Eggs
• Milk or buttermilk
• Unsalted butter, melted
• Sharp cheddar cheese, shredded
• Jalapeños, finely chopped (seeds removed for less heat)

directions

1. Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or baking dish.
2. In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar if using.
3. In a separate bowl, beat eggs, then add milk and melted butter. Stir to combine.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in shredded cheddar and chopped jalapeños.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving.

Servings and timing

This recipe makes about 9 slices or 12 muffins.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Extra spicy: Leave in some jalapeño seeds or add red pepper flakes.
• Mild version: Use only half a jalapeño or substitute with mild green chiles.
• Add corn: Stir in whole corn kernels for added sweetness and texture.
• Bacon twist: Add cooked, crumbled bacon for a smoky flavor boost.
• Vegan option: Use plant-based milk, egg substitute, and vegan cheese.
• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend.
• Sweet and spicy: Add a drizzle of honey or a bit more sugar to balance the heat.
• Skillet version: Bake in a cast iron skillet for a crispier crust.

storage/reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

To reheat, warm slices in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes. Wrap in foil to prevent drying out.

For freezing, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat from frozen.

FAQs

Can I use pickled jalapeños instead of fresh?

Yes, pickled jalapeños can be used for a tangier flavor. Drain them well before adding to the batter.

How spicy is jalapeño cheddar cornbread?

The spice level depends on how many jalapeños you use and whether you include the seeds. Removing seeds reduces the heat.

What kind of cheese works best?

Sharp cheddar is ideal for bold flavor, but you can use Monterey Jack, pepper jack, or a cheese blend.

Can I make this in a muffin tin?

Yes! Just divide the batter into greased muffin cups and bake for 15–18 minutes.

Can I make it ahead of time?

Absolutely. It can be baked a day in advance and stored covered until ready to serve.

Is this recipe gluten-free?

Not as written, but you can use a gluten-free all-purpose flour blend to make it gluten-free.

Can I double the recipe?

Yes, double all ingredients and bake in a larger dish or two pans. Increase baking time as needed.

What’s the best pan to use?

A cast iron skillet gives a crispier crust, but any greased baking dish will work well.

Can I make it without cheese?

Yes, but you’ll miss the cheesy richness. You can substitute with dairy-free cheese or just skip it altogether.

Why is my cornbread dry?

Overbaking is the most common reason. Keep an eye on it and check doneness early with a toothpick.

Conclusion

Jalapeño Cheddar Cornbread is a delicious, spicy-satisfying side that’s sure to impress. Whether served alongside a hearty bowl of chili or enjoyed warm with butter, this cornbread delivers bold flavor and comforting texture in every bite. Easy to make, endlessly adaptable, and always a hit—this is a recipe you’ll come back to again and again.

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