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
- 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
- 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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