Jalapeño Cheddar Cornbread

This classic jalapeño cheddar cornbread is simply amazing. The addition of fiery jalapeños and melted cheddar cheese elevates the dish to new heights. When you serve this jalapeño cheddar cornbread with a hearty bowl of chili, it becomes even more delicious!

Love jalapeño recipes? Try my baked jalapeno pinwheels for a great party appetizer!

🌶️ Easy Jalapeno Cornbread

I have served this easy jalapeno cornbread more times than I can count, it’s great with traditional breakfasty food – always a hit. It also makes the perfect side bread for practically any saucy dinner, but I’ve got to say I love it best with a nice big hearty bowl of chili. Yum.

Cheddar cornbread has been around for a long time and is typically served with butter and syrup. It goes back to the 17th century, although I won't go into much detail. While it has continued to exist for centuries, the recipe has changed dramatically. From a basic recipe, it evolved into a classic, more subtle type that everyone adored. While it's commonly associated with the American South, it's one of the most-loved family recipes in existence.

The jalapeños in this delicious side dish add a certain amount of complexity. I like it a bit sweet (I know, I'm in the minority), so I generally add a little honey butter to balance things out. If you don't want to use honey butter, go ahead and skip it; no problem.

But I promise you, this jalapeño cheddar cornbread will make people want your recipe. You can also make my corn nuggets if you have extra corn left. They are soo good!
For a deliciously homemade experience try my artisan bread and focaccia bread recipes!

🍽 Cornbread ingredient notes

The best thing about cheddar cornbread is that it only requires very few ingredients, and most of them are readily available in your home, even if you're not a master baker. Besides, it's super easy to make! No mixer or kneading is needed.

Always use unsalted butter when cooking. It's easier to regulate the amount of salt and it's fresher.

But if you have salted butter, you can still use it; simply halve the quantity of salt. Only ½ teaspoon should be used in this instance.

Cornmeal comes in two varieties: white and yellow. If you can get white cornmeal, however, it's preferable.

🔪 How to make jalapeño cheddar cornbread like a pro

This cornbread, made with cheddar cheese, is quite simple to prepare. Simply follow these step-by-step instructions and have fun with the process;

Step 1

The first step is to follow the basic baking rule of mixing dry ingredients separately. In a large mixing bowl, combine cornmeal, all-purpose flour, brown sugar, baking powder, and salt until uniformly mixed to create a flour mixture. Don't overmix. The goal is to make sure the dry ingredients are equally distributed throughout the mixture.

Step 2

In a separate bowl, combine the milk, beer, eggs, grated sharp cheddar cheese, and chopped jalapeño. Stir until everything is combined before adding your melted butter. Stirring will continue until the batter is smooth.

Step 3

Slowly pour the wet ingredients into the flour mixture and stir until almost smooth. Also, try not to overmix the batter, or you might end up with dense, chewy cornbread.

Step 4

Allow the batter to rest for around 20 minutes before baking. Preheat the oven to 425 degrees Fahrenheit (200 degrees Celsius).

Step 5

Grease your cast iron or skillet with butter. A greased baking dish will ensure your jalapeno cheddar cornbread comes out perfectly.

Pour the cornbread batter into the prepared cast iron or skillet and spread it out gently. Smooth the top with the back of a spoon or an offset spatula. You can as well top it with more cheese and jalapeno to give it some kick.

Step 6

Bake for 30 minutes or until the golden brown and the wooden toothpick comes out clean.

Step 7

Allow the corn bread to cool in the pan for 5-10 minutes before serving. Serve warm and enjoy.

Pro tip:

Always do the toothpick test to ensure your baked goods are cooked through. If the toothpick comes out clean, your bread or cake is done. If there are still crumbs clinging to it, it needs more time in the oven.

🤔 How about jalapeño cornbread muffins?

You may substitute the cheddar cornbread with cornbread muffins. I like buttermilk in this recipe because it adds a lot of texture, fluffiness, and depth to the muffins.

Just follow the exact recipe instructions above. The only different thing you'll do is to adjust the baking time. Bake the cornbread muffins for about 15-20 minutes.

Also, don't forget to grease the muffin tin with butter. You can as well line it with muffin liners. Fill the muffin tin all the way to the top with batter—it won't overflow but puff nicely.

🥗 What to serve with

Pair this amazing cornbread recipe with one of the following:

Chilli con Carne

A pot of chili con carne is a classic way to welcome the fall season and tastes great with spicy or sweet cornbread. I adore creating chili because it never looks or tastes the same - even when I prepare it every week - but it's always delectable and comforting. This recipe creates a well-balanced, not-too-spicy chili con carne that may be easily increased in heat by using jalapeños or chipotles.

Pair Chili con Carne with this Jalapeno Cheddar Cornbread

Cheesy Honey Mustard Chicken

This honey mustard chicken is wonderfully delicious. It's creamy and tangy, with cheesy and crispy perfection. You won't have to worry about leftover since this is that good.

Avgolemono Chicken Soup

My version of a popular Greek Avgolemono, this tasty Greek lemon chicken soup recipe is my adaptation of a classic. The citrus juice adds interest to this creamy chicken soup, making it more emotionally satisfying.

Pair my Greek Chicken Soup or my juicy southern meatloaf recipe with this Cheddar Cornbread.

💭 Tips for the best jalapeno cheddar cornbread 

Unlike cooking, baking is not forgiving. Everything has to be spot on if you want a perfectly baked cornbread. The first time you make this follow the exact measurements and stick to the instructions. Skipping one step can cause numerous issues.

Here's what you need to do to ensure your jalapeno cornbread comes out perfect;

• Do not mix both wet and dry ingredients together in one bowl. They won't mix properly, and this will create an uneven texture & flavor.
• The baking powder can leave a bitter and metallic taste in your cornbread. Use only the amount outlined in the recipe!
• Always opt for shredded sharp cheddar cheese. It's a bit aged, so it has a deeper, richer flavor than the mild ones. Although you can use any shredded cheese, shredded cheddar is the best option.
• Top your cornbread batter with extra shredded cheddar cheese before baking to perfect your cornbread. I love the golden brown crust!
• For the best jalapeno cheddar cornbread consider adding: real corn kernels (whole kernel corn), and spring onions.

🙋 Frequently Asked Questions

🍳 Related Bread Recipes

Looking for an easy and quick bread as a side dish? Try my easy homemade pita bread recipe made with two ingredients!

This cornbread re

👪 Serving size

This easy recipe makes one large loaf of cornbread and approximately 12 servings. However, this will depend on the size of each slice. I've served this as an appetizer with 24 bite sized servings.

🎥 Video

While it isn't as sweet as buttermilk cornbread, Jalapeño cheddar cornbread will take your taste buds to another level with its spicy, crispy, buttery flavor! The jalapeños and melted butter add a wonderful zest to the cornmeal. This cornbread takes only about 10 minutes to prepare and ½ hour in the oven. It produces a big loaf that's sure to please everyone at your table. You'll have a fabulous recipe to add to your recipe book.

📋 Recipe

Jalapeño Cheddar Cornbread

This classic jalapeño cheddar cornbread is simply amazing. The addition of fiery jalapeños and melted cheddar cheese elevates the dish to new heights. When you serve this jalapeño cheddar cornbread with a hearty bowl of chili, it becomes even more delicious!

5 from 3 votes

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Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 1 Large Loaf

Calories: 3697kcal

Author: Ben Rayl

Ingredients

 

1x2x3x

• 3 cups all-purpose flour
• 1 cup cornmeal
• ¼ cup sugar
• 2 tablespoon baking powder
• 1 teaspoons salt
• 1 cup milk
• 1 cup beer
• 3 eggs - beaten
• 1 cup butter - melted
• 8 ounces cheddar cheese - grated
• 3 tablespoons jalapenos

Instructions

• In a large bowl, sift the dry ingredients together.
• In a separate bowl, mix together the wet ingredients (including the jalapenos).
• Quickly add the wet mix to the dry, and stir until the batter is almost smooth. (it will be very thick)
• Heat the oven to 425 degrees Fahrenheit (200 degrees Celsius), and let the batter rest while the oven is heating.
• Grease a large cast iron skillet, large springform, or 2 regular sized bread pans with butter, scrape in the dough, and smooth the top.
• Bake for about 30 minutes, or until golden brown, and a toothpick comes out clean.

Video

Notes

Unlike cooking, baking is not forgiving. Everything has to be spot on if you want a perfectly baked cornbread. The first time you make this follow the exact measurements and stick to the instructions. Skipping one step can cause numerous issues.

Here's what you need to do to ensure your jalapeno cornbread comes out perfect;

• Do not mix both wet and dry ingredients together in one bowl. They won't mix properly, and this will create an uneven texture & flavor.
• The baking powder can leave a bitter and metallic taste in your cornbread. Use only the amount outlined in the recipe!
• Always opt for shredded sharp cheddar cheese. It's a bit aged, so it has a deeper, richer flavor than the mild ones. Although you can use any shredded cheese, shredded cheddar is the best option.
• Top your cornbread batter with extra shredded cheddar cheese before baking to perfect your cornbread. I love the golden brown crust!
• For the best jalapeno cheddar cornbread consider adding: real corn kernels (whole kernel corn), and spring onions.

Nutrition

Calories: 3697kcal | Carbohydrates: 497g | Protein: 144g | Fat: 117g | Saturated Fat: 63g | Trans Fat: 1g | Cholesterol: 780mg | Sodium: 6847mg | Potassium: 2145mg | Fiber: 26g | Sugar: 81g | Vitamin A: 4262IU | Vitamin C: 53mg | Calcium: 3754mg | Iron: 29mg