This Cheddar Jalapeño Cornbread is insanely good – the combination of spicy jalapeños and melted cheddar cheese really does take it to the next level. The addition of the beer gives the bread such a great texture too, and I know several people that have made this recipe add delicious crispy bacon to it as well. It doesn’t have a huge amount of cornmeal in it, so it comes out more like a dense, hearty, grainy bread.
I have served this bread at brunch parties a few times, 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.
Prep time on this cornbread isn’t long at all, only about 10 minutes – and it’s in the oven for about 1/2 an hours. It yields a really nice sized large loaf, so there’s plenty to go around. 🙂
in the mood to bake some bread?
check these other delicious breads out:
here’s a video showing how to make this cheddar jalapeño bread:
The Best Jalapeño Cheddar Cornbread
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Serving: 1 large loaf
Nutrition facts (per portion)
- Calories: 404
- Carbohydrate Content: 39.1g
- Cholesterol Content: 62mg
- Fat Content: 22.7g
- Fiber Content: 1.7g
- Protein Content: 10.6g
- Saturated Fat Content: 14.1g
- Serving Size: 12
- Sodium Content: 445mg
- Sugar Content: 5.5g
Ingredients
- all-purpose flour - 3 cups
- cornmeal - 1 cup
- sugar - ¼ cup
- baking powder - 2 tbsp
- salt - 1 tsp
- milk - 1 cup
- beer - 1 cup
- eggs - 3, beaten
- butter - 1 cup (227g), melted
- cheddar cheese - 8 ounces (200 g), grated
- jalapenos - 3 – 4 tbsp - pickled, roughly chopped
how to
- 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 F (200 C), 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.
(be sure and do the toothpick test, even though it can appear done on the outside, it’s very important that it’s cooked through).
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do you need to line the skillet with bacon or not. do you need to use the beer. can you without the beer the taste be different.
You don’t need the beer, but it really adds a very nice texture to the bread. Lining the skillet with bacon sounds AWESOME – I’ve never done it. 🙂
Can you use a regular round cake pan? Not cast iron here… and that’s 2 sticks butter melted?
Sure you can use a regular metal pan, I like the cast iron because it gives a ‘crispier’ crust to the bread. And yes, 2 sticks of butter. Let me know how it comes out for you! 🙂
I added delicious bacon!!!!
Yuuuummm!!!
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What kind of beer would you recommend?
All this sounds good, but “Real” cornbread is not mostly flour. Obviously not made by a real Southerner. ;>)
3 cups to 1cup you have a biscuit not corn bread!! do 2 1/2 corn meal to 1 1/2 flour that’s corn bread !!!and use butter milk ,not white milk!! and put 2 tlbs for mayo in it !!that’s corn bread in the south.
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i made this bread, it’s moist & delicious. i added chicken slices to it too. thanks for the recipe https://prntscr.com/37rc04
Do you use the flour if you use self rising corn meal?
I still would. Yeah.
Use buttermilk !
What can be used instead of beer?
No beer available. What can I use in place of beer?
Damn this looks nummy
What can you replace the beer with?.
Do you use all the butter in the ingredients list in the batter? Then grease the skillet with additional butter? Can’t wait to try!
Yes, exactly. 🙂
What other liquid can you use in place of beer?
How would fresh jalapeno work in this recipe?
It works great. I’ve actually used both. I think maybe I like the flavor from the pickled a bit better, it seems to spread out a bit more into the bread. But fresh was super good too. 🙂
I make a similar but add chopped onion & cream style corn. Delicious!,,,,,
Oh that sounds GOOD! 🙂
You can actually use any kind of beer you’d like – I used a lager and it came out great! I would steer away from a Porter or anything super dark, but other than that you’re good. 🙂
Silly question perhaps, but is the butter melted?
NOT a silly question, thanks for bringing it to my attention. Yes. It’s melted. 😉
If you were using an iron skillet what size would you use for this recipe?
You could use a 10" skillet, but then I would halve the recipe. (or make two : )
What is your opinion of preheating the iron skillet in the oven? Or preheating or not if lining the pan with bacon? I need to get out in my kitchen and do some experimenting, lol.
If I lined it with bacon I would definitely get the skillet really hot. Without bacon I would maybe get it warm, but not too hot, I would be afraid of the bread getting too crispy. 🙂
Sounds like great advice. Thanks so much! Really appreciate all your great recipes and advice!
😉
My mom taught me this. Any time she made cornbread in a skillet, she lined the pan with bacon. It makes a wonderful bottom for the cornbread!! I do the same when I cook it in the oven!!
great idea smart mom
That sounds awesome! 🙂
I luv anything with jalapeno!