This post may contain affiliate links. Please read our disclosure policy.
This homemade Jalapeño Cheddar Cornbread is the perfect blend of savory, cheesy and slightly spicy flavor in every bite. This cornbread takes your classic recipe and elevates it to a whole new level.
If you’ve tried my Honey Butter Cornbread, and even if you haven’t, you’ll love this twist with tons of cheddar and jalapeño peppers!
If you are looking for a cornbread recipe that is easy to make but is packed with big flavor, then you have found it! This cheddar cheese jalapeño cornbread is a delicious twist on traditional cornbread. The addition of the sharp cheddar cheese and fresh jalapeños gives it a bold kick that pairs beautifully with a bowl of chili or soup and anything barbecue.
This jalapeno cheddar cornbread recipe comes together quickly with only 15 minutes of prep time. Serve it with this Broccoli Cheddar Soup and this Stove Top Beef Stew.
Why Everyone Loves Jalapeno Cheddar Cornbread
This is such a beloved recipe in my family. I just know it’s going to become a favorite of yours since it is such a fun twist on a classic.
Skip the cornbread mix and make this easy cornbread recipe with a few easy steps!
- Flavor that pops: The sweetness of the cornmeal meets the savory sharpness of cheddar with a little kick of the jalapenos.
- Versatile dish: Great for soups, stews, chili or grilled meats.
- Crowd pleaser: I enjoy making this dish when I have friends over for potlucks, parties, and large groups because it’s always a hit. This recipe is well loved, and the jalapenos are mild enough to be kid friendly.
- Customizable: You can use different cheeses, spices, and peppers. Go ahead and mix it up!
READER REVIEW: “Made this for a family cookout and it was a hit! The cheesy kick from the jalapenos was just perfect. My uncle asked for the recipe, so you know it’s good.” – Brielle
Ingredients You Need
Note: Full ingredient list and quantities used are down below in the recipe card.
- Yellow cornmeal: I love using the Indianhead Yellow Cornmeal. It gives that classic golden color and slight sweet corn flavor.
- Flour: All purpose flour is best to maintain softness.
- Canned creamed corn: It’s the secret ingredient that makes my version rich and extra moist.
- Baking powder: Helps the bread rise.
- Salt: Just a pinch.
- Sugar: You can use granulated or cane sugar.
- Eggs: Bring everything together and add structure.
- Milk: Whole milk is used for richness, but you can use oat too. For a slightly tangy flavor, use buttermilk.
- Oil: You can use vegetable or a neutral oil for moisture.
- Fresh jalapeños: I like to use smaller jalapenos. You can use pickled jalapeños, just drain them well and pat dry before adding to the batter. Pickled jalapenos have a tangier flavor then the fresh ones.
- Cheddar cheese: Grate it fresh for best results and taste. Feel free to change it up with pepper jack or Monterey jack cheeses too.
How to Make Jalapeño Cheddar Cornbread
With a few minutes of prep, this amazingly delicious cornbread will be ready in no time!
- Prepare for baking: Preheat the oven to 400°F and grease a cast iron skillet or 9×13″ baking pan.
- Mix together dry ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
- Mix together wet ingredients: In another large mixing bowl, combine the milk, creamed corn, oil and egg.
- Combine wet and dry ingredients: Make a well (a small hole) in the dry ingredients then slowly add the wet mixture until blended.
- Add in jalapenos and cheddar cheese, then bake: Stir in jalapenos and cheddar cheese then pour the cornbread batter into a prepared pan. Sprinkle overtop the sliced jalapenos and more cheddar on top. Bake for 25-30 minutes.
- Serve: The cornbread should be ready when you insert a wooden pick into the center, and it comes out clean. Serve the bread warm.
Chef’s Kiss
For a little extra flavor, you can brush or drizzle melted butter over the cornbread before serving.
Expert Tips
- Preheat your skillet. This will help ensure those crispy golden edges to the cornbread.
- Use fresh jalapenos for the best flavor. For less heat, remove the seeds and white membranes before chopping.
- Shred your own cheese. Pre-shredded cheese has anti-caking agents that affect the texture. Freshly grated cheddar melts more smoothly into the batter to create cheesy goodness.
- Don’t overmix the batter. Stir the batter until just combined to keep the cornbread light and fluffy.
- Don’t skip this key ingredient: The key to keeping the batter moist is using canned cream corn. This recipe won’t have that super moist crumb texture without it!
Recipe FAQs
A cast iron pan gives the cornbread that crispy, golden crust and even helps with browning the top. You need a large skillet (and may have leftover batter depending on the size of your skillet.) You can also use a regular 13×9 baking dish.
Yes, you can make jalapeno cheddar cornbread muffins! Divide the batter into a greased muffin pan and bake at 400°F for about 15-18 minutes.
Sure, to amp up the heat even more leave the jalapeno seeds in or add a pinch of cayenne pepper to the batter.
Definitely! I do this sometimes by adding in cooked bacon pieces. You can also add in green onions or a handful of shredded Monterey Jack cheese for a twist.
Serving Suggestions
Cheddar and jalapeno cornbread is the perfect side dish! Try pairing it with these popular recipes:
Storage and Reheating
To store, wrap the individual cornbread slices tightly in plastic wrap and store in an airtight container refrigerated for up to 5 days. Reheating by placing in a microwave or 350°F oven until warmed through.
To freeze, wrap the individual cornbread slices tightly in plastic wrap and store in a freezer safe airtight container or bag for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen in a 350°F oven until warmed through.
Jalapeno Cheddar Cornbread
Ingredients
- 2 cups yellow cornmeal
- 2 cups all purpose flour
- 15 ounces creamed corn (1 can)
- 2 tablespoons baking powder
- 1 teaspoon 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 (plus more for topping)
- 1/2 thinly sliced jalapeno for topping
Instructions
- Preheat the oven to 400°F and grease your cast iron skillet or 13×9" baking pan.
- In a largw 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 with sliced jalapenos and more 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.
Notes
- Don’t skip the creamed corn as that is what keeps the cornbread moist.
- You can use a large cast iron skillet or 13×9” baking dish. If you use a smaller pan, you may have batter leftover.
- You can use jarred or canned pickled jalapeños, but be sure to pay them dry completely before adding them to the batter. Pickled jalapenos have a tangier flavor then the fresh ones.
- If you want to add a little extra flavor, you can brush the cornbread with melted butter before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cornbread is the perfect mix of savory, cheesy.
Made this for a family cookout and it was a hit! The cheesy kick from the jalapenos was just perfect. My uncle asked for the recipe, so you know it’s good.
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!