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This Jalapeno Cheddar Cornbread is perfectly moist and fluffy on the inside, with crispy golden edges and plenty of sharp cheddar cheese in every bite. Fresh jalapeños, a little onion, and tangy buttermilk give this savory cornbread incredible flavor without making it overly sweet. Baked in a hot cast-iron skillet, it’s the perfect side for chili, soups, and hearty weeknight dinners.
Why You’ll Love This Jalapeño Cheddar Cornbread
If you love savory cornbread, this recipe is for you! It’s buttery, cheesy, and packed with just the right amount of jalapeño heat. Unlike sweeter cornbread recipes, this version uses only one tablespoon of sugar, allowing the cheddar, peppers, and onion to really shine.
The secret to those delicious crispy edges? A preheated cast-iron skillet! It gives the cornbread a beautiful golden crust while keeping the center soft and tender. You can even fold in a cup of corn kernels for extra texture and little bursts of sweetness.
If you prefer a classic version without the jalapeños and cheese, try my Super Moist Cornbread Recipe.
Jalapeno Cheddar Cornbread Ingredients
- Eggs (2 large, whisked): They bind the ingredients together and contribute to the cornbread’s moisture and structure. Ensure they are at room temperature for better integration into the batter.
- Butter (¼ cup, melted): Adds richness and flavor. Melt it and allow it to cool slightly before mixing to avoid cooking the eggs when combined.
- Buttermilk (1 cup): Contributes to the bread’s tenderness and adds a slight tanginess. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
- Cornmeal (1 cup): The heart of any cornbread recipe, cornmeal provides the distinctive texture and flavor. Use fine or medium-ground cornmeal for a tender crumb.
- All-purpose flour (½ cup): Flour helps to bind the cornbread, ensuring it’s not too crumbly. You can substitute with gluten-free flour if necessary.
- Baking powder and baking soda (2 teaspoons and ½ teaspoon, respectively): These leavening agents help the cornbread rise. Check their freshness for the best results.
- Sugar (1 tablespoon): A small amount of sugar balances the flavors without making the cornbread sweet. Adjust the amount based on your preference for a slightly sweet cornbread or more savory bread.
- Salt (1½ teaspoons): Enhances the overall flavor of the cornbread. Use kosher salt for a more consistent flavor profile.
- Garlic powder (½ teaspoon): Adds a subtle garlic flavor, complementing the jalapenos and cheese.
- Shredded cheddar cheese (1½ cups): Adds depth and a creamy texture. You can experiment with different cheeses like Pepper Jack cheese, but sharp cheddar provides a nice contrast to the spicy jalapenos.
- White onion (½, diced): Onion introduces a mild, savory flavor. Make sure it’s finely diced to distribute evenly throughout the batter.
- Jalapeno peppers (3 medium, seeded and diced): Jalapenos are key to this recipe, offering heat and flavor. Remove the seeds to control the spiciness, or leave some in if you prefer it hotter.
🔪 How to Make Jalapeno Cheddar Cornbread
To start, put a greased 8-inch cast-iron skillet into the oven. Next, turn on the oven and set it to preheat at 350°F. This allows the skillet to heat up as the oven does, preparing it for baking.
Combine the eggs, butter, and buttermilk in a medium bowl, then set this mixture aside for later use.
In a different bowl, whisk the flour, cornmeal, baking powder, baking soda, sugar, salt, and garlic powder together.
Pour the egg mixture into the bowl with the cornmeal mixture and mix them together until the ingredients are combined.
Add the cheese, onion, and jalapenos into the mixture by folding them in gently.
Remove the skillet from the oven and transfer the cornbread batter into it. Then, bake for 45-50 minutes or until it turns golden brown on top. Check if it’s done by inserting a toothpick into the center; it should come out clean or with only a few dry crumbs.
Let the cornbread cool down for about 10-15 minutes before slicing and serving.
Recipe Tips
- Use buttermilk: It adds a subtle tang and helps keep the cornbread soft and tender.
- Choose the right cornmeal: Fine or medium-ground cornmeal works best. Avoid coarse cornmeal if you prefer a softer texture.
- Shred your own cheddar: Freshly grated sharp cheddar melts beautifully and gives the cornbread a richer cheese flavor.
- Don’t overmix: Stir the batter just until combined. Overmixing can make the cornbread dense instead of fluffy.
- Preheat the skillet: A hot cast-iron skillet helps create those delicious crispy, golden edges. Make sure the skillet is evenly greased before adding the batter.
- Adjust the heat: Remove the jalapeño seeds and white ribs for milder cornbread, or leave some ribs in for extra spice.
- Let it rest: Allow the cornbread to cool for 10–15 minutes before slicing so it holds together better.
Serving
This jalapeno cornbread pairs beautifully with soups, stews, chili, or as a standalone snack.
Storage
Keep leftover cornbread wrapped in plastic wrap or in an airtight container at room temperature for up to two days, or refrigerate it for up to a week. You can also freeze it for longer storage. Warm it up in the oven or microwave before serving to revive its best texture and flavor.
Frequently Asked Questions
It has a noticeable jalapeno kick, but you can easily adjust the heat. Remove the seeds and white ribs for a milder flavor, or use fewer jalapeños. For extra heat, leave some of the ribs in.
Buttermilk, melted butter, eggs, and cheddar cheese all contribute to a tender crumb. Avoid overmixing the batter or baking it longer than necessary, as both can make cornbread dry.
Yes. You can use a greased baking dish, although the edges may not get quite as crispy. Baking time will depend on the size and material of the dish, so check for doneness rather than relying on the skillet baking time.
Sharp cheddar is an excellent choice because its bold flavor stands up to the jalapeños. You can also use a combination of cheddar and Pepper Jack for an extra kick.
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Jalapeno Cheddar Cornbread
Ingredients
- 2 large eggs, whisked
- ¼ cup melted butter
- 1 cup buttermilk
- ½ cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1½ cups sharp cheddar cheese, shredded
- ½ white onion, diced
- 3 medium jalapeno peppers, seeded and diced
Equipment
Instructions
- Preheat the oven: Place a greased 8-inch cast-iron skillet in a cold oven. Preheat to 350°F, allowing the skillet to heat up with the oven.
- Mix the wet ingredients: In a medium bowl, whisk together the eggs, melted butter, and buttermilk until combined.
- Mix the dry ingredients: In a separate large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, salt, and garlic powder.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
- Add the cheese and jalapenos: Gently fold in the shredded cheddar cheese, diced onion, and jalapeños until evenly distributed.
- Bake: Carefully remove the hot skillet from the oven and pour in the batter, spreading it evenly. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and serve: Let the cornbread cool in the skillet for 10–15 minutes before slicing. Serve warm and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you provide directions on how to adapt this recipe for a 9×11 baking pan? Or is a cast iron skillet required?
Hi! The 9×11 pan will work, but since it’s larger than an 8-inch skillet, the batter will spread out more, making the cornbread thinner. This may cause it to bake a bit faster, so just keep an eye on it and check around the 20-minute mark. Other than that, the flavor and texture should still be fantastic! 😊 A cast-iron skillet gives that amazing crispy edge, but your cornbread will still turn out delicious in a regular baking pan!
What brand of cornmeal did you use
Hi Nicole! Hi! I used Bob’s Red Mill for this recipe. It’s stone-ground and works perfectly for cornbread. 😊 You can also use other good brands like Quaker or Martha White.
Perfectly moist with just the right amount of heat from the jalapenos! The melty cheddar took it to another level. I served it with chili, and it was a hit!
Chili and jalapeno cheddar cornbread—now that’s a combo! Thanks for the review, Megan!
Awesome cornbread!! I enjoy it as a snack or with a meal. So moist, tender and flavor pops throughout!!! Yumm
Hi Debbie! Thank you so much! That cheesy, spicy flavor really does pop! Appreciate you taking the time to leave such a kind comment 💛
Can you use a ten inch cast iron skillet
Hi Maddy! Yes, you can! 😊 Just keep in mind your cornbread will be a bit thinner in a 10-inch cast iron skillet compared to an 8-inch casserole dish, so it will likely bake a little faster. I’d start checking a few minutes early to avoid overbaking.