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You guys already know I love cornbread, and this jalapeno Cheddar cornbread is my love letter to my favorite side. If you’ve tried my Honey Butter Cornbread, you’ll love this twist with tons of cheddar and jalapenos!
This recipe is so delicious because the cornbread is creamy and moist, the cheddar packs a flavorful punch, and the jalapeno adds a bit of heat! It reminds me of the classic jiffy cornbread recipe, but it’s so much better because it’s made from scratch!
Why everyone loves this Recipe
- It’s a nice twist on a classic side- Who doesn’t love cornbread? This recipe takes a beloved favorite and takes it up a notch. The flavors of the cheddar combined with the jalapeno are incredible.
- It’s perfect for gatherings-I enjoy making this dish when I have friends over, for potlucks, parties, and large groups because it is always a hit. This recipe is well-loved, and the jalapeno is mild enough to be kid-friendly.
- It’s customizable- You can use different cheeses, spices and peppers! I mix it up!
Ingredients You’ll Need to Make the Perfect Jalapeno Cheddar Cornbread
- Cornmeal- I love using the Indianhead Yellow Cornmeal for all my recipes
- Flour– All purpose flour is best!
- Oil– You can use vegetable or canola, or any nuetral oil!
- Eggs– Large eggs!
- Creamed Corn– This is my secret to make my cornbread extra moist!
- Milk– You can use whole milk or oat milk!
- Sugar– You can use granulated sugar or cane sugar
- Salt– Just a little bit
- Baking Powder– This will help your cornbread rise
- Jalapenos– I like to use smaller jalapenos
- Cheddar Cheese– Freshly shredded is best!
How to Make Jalapeno Cheddar Cornbread Step-by Step with Photos
1. Mix together your dry ingredients
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
2. Mix together your wet ingredients
In a seperate bowl, mix your eggs, milk, oil and creamed corn.
3. Mix together your wet and dry ingredients
Pour your wet ingredients into your dry ingredients and mix.
4. Add in Jalapenos and Cheddar & Bake
Add in your jalapenos and cheddar, and mix! Bake and add a layer of cheese jalapeno!
Can you freeze Jalapeno Cornbread?
Yes! I love freezing this recipe! You can freeze in an airtight container for 2-3 months.
Can I make this recipe into muffins?
Absolutely! I love this recipe because you can pour the batter into muffin tins. If you have any remaining batter, you can freeze it!
Jalapeno Cheddar Cornbread
Ingredients
- 2 cups yellow cornmeal
- 2 cups all purpose flour
- 1 can creamed corn 15 oz
- 2 tablespoons baking powder
- 1 teaspoon of salt
- 1 cup granulated sugar
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
- ½ cup jalapenos chopped
- ½ cup cheddar cheese shredded
Instructions
- Preheat the oven to 400 degrees and grease your cast iron skillet or baking pan
- In a medium bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the milk, creamed corn, oil, and egg until well combined.
- Make a well in the dry ingredients (create a small hole), then slowly add the wet mixture into the dry mixture and stir until blended. Stir in jalapenos and cheddar.
- Pour into the prepared pan and sprinkle jalapenos and cheddar on top. Bake for 25-35 minutes. Your cornbread is ready if you insert a wooden pick in the center, and it comes out clean.
- Serve warm.
For Storage
- Wrap in an airtight container. Enjoy and use whenever needed
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved it but my family didn’t like the jalapeños. Just cheesy or plain cornbread from now on. Thank you!
Love, love your new cornbread! I never have any leftovers!!
I made this with your fried chicken recipe, and it was the perfect combo
i loved your other cornbread recipe and this one was yummy too
the jalapenos were interesting but i liked it!