The ultimate Jalapeno Cheddar Cornbread Recipe! Perfectly soft, moist, and fluffy, this cornbread is packed with spicy jalapenos and rich cheddar cheese. A delicious Southern classic ready in under an hour.
Jalapeno Cheddar Cornbread
Cornbread can be sweet or savory. Our Jalapeno Cheddar Cornbread falls into the savory category, with just 1 tablespoon of sugar added and a spicy jalapeno kick in each bite. It's also loaded with onions and cheese for extra flavor. You can add 1 cup of corn kernels for texture and sweetness also.
Don't miss out on trying our Super Moist Cornbread Recipe as well!
✅ 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.
👨🍳 Pro Tips
- Choose the Right Cornmeal: Medium-grain cornmeal is ideal for this recipe, providing the perfect texture—neither too fine nor too coarse. It ensures your cornbread has the right amount of crunch and softness.
- Don't Overmix: When combining your wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to a dense cornbread because it develops the gluten in the flour. Stir until just combined for a lighter texture.
- Fresh Ingredients Matter: Use fresh jalapenos and shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect how it melts and incorporates into the batter. Fresh jalapenos give a brighter, more vibrant heat than canned or jarred varieties.
- Adjust the Heat: If you prefer a milder cornbread, remove the seeds and ribs from the jalapenos, as that's where most of the heat resides. For a spicier kick, add some or all of the seeds.
- Preheat Your Skillet: Placing your greased cast-iron skillet in the oven as it preheats helps to get those wonderfully crispy edges that make cornbread uniquely delicious. The immediate sizzle when pouring in the batter contributes to the texture.
Serving
This jalapeno cornbread pairs beautifully with soups, stews, chili, or as a standalone snack.
🗄️ How to Store Jalapeño Cheddar Cornbread
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.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
PrintJalapeno Cheddar Cornbread
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
Spice up your side dish game with Jalapeno Cheddar Cornbread! This perfect blend of spicy jalapenos and sharp cheddar cheese will add a kick to any meal. Moist, flavorful, and irresistible.
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 ½ 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
- Place a greased 8-inch cast-iron skillet in the oven before turning it on. Then, set the oven to preheat to 350°F, letting the skillet warm up as the oven heats.
- Mix EGGS, BUTTER, and BUTTERMILK together in a medium bowl and set the mixture aside.
- In a separate bowl, blend together the FLOUR, CORNMEAL, BAKING POWDER, BAKING SODA, SUGAR, SALT, and GARLIC POWDER. Whisk the ingredients until they are well combined.
- Add the egg mixture to the cornmeal mixture and stir until everything is evenly combined.
- Gently fold in the CHEESE, ONION, and JALAPENOS into the mixture.
- Carefully take the skillet out of the oven and pour the batter into the heated skillet.
- Bake for 45-50 minutes, or until the surface is golden brown. To test for doneness, an inserted toothpick should come out clean or with just a few dry crumbs.
- Allow the cornbread to cool for 10-15 minutes before cutting and serving.
Notes
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. It can also be frozen for longer storage. Warm it up in the oven or microwave before serving to revive its best texture and flavor.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Bread recipes
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 512 kcal
- Sugar: 3 g
- Sodium: 719 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Carbohydrates: 48 mg
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 127 mg
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