Jalapeño Cheddar Cornbread
This Jalapeño Cheddar Cornbread is baked in a hot cast iron skillet for a golden, crisp edge and a moist, tender center. Sharp cheddar and sliced jalapeños add bold flavor without overpowering the classic cornmeal base.
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A Quick Look at the Recipe
✅ Recipe Name: Jalapeño Cheddar Cornbread
🕒 Ready In: About 30 minutes
👪 Serves: 8 servings
🍽 Calories: 320 per slice (estimate)
🥣 Main Ingredients: Cornmeal, buttermilk, eggs, cheddar cheese, jalapeños, butter
📖 Dietary Info: Vegetarian; gluten-free; dairy-free option
👌 Difficulty: Easy - one bowl and cast iron baking
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Made with buttermilk and simple pantry ingredients, this cornbread strikes the perfect balance between savory, cheesy, and lightly spicy. The cast iron method helps the batter cook evenly while creating that signature crust people love in skillet cornbread.
If you're looking for easy recipes to serve with this, try our Ground Turkey Chili, Bean Soup, or BBQ Chicken Meatballs, this recipe delivers reliable results every time.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Jalapeño Cheddar Cornbread:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Jalapeño Cheddar Cornbread:
- Recipe Notes & Tips:
- How to Store:
- Jalapeño Cheddar Cornbread FAQs:
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- Jalapeño Cheddar Cornbread
Why You'll Love this Jalapeño Cheddar Cornbread:
Crisp edges, tender center: Baking in a hot cast iron skillet creates golden edges while keeping the cornbread moist inside.
Bold but balanced flavor: Sharp cheddar adds richness while jalapeños bring just the right amount of heat.
Simple ingredients: Made with pantry staples and buttermilk for classic cornbread flavor.
Quick and easy: This cornbread comes together fast and bakes in about 20 minutes.
Versatile side dish: Perfect with chili, soups, BBQ, or as a savory snack on its own.
Key Ingredients:
- cornmeal. Forms the base of the cornbread, giving it classic texture and flavor. Use Homemade Almond Meal for a low-carb option.
- buttermilk. Adds moisture and tenderness while balancing the cornmeal with a slight tang.
- cheddar cheese. Melts into the batter for rich, savory flavor throughout the cornbread.
- jalapeños. Provide a mild to moderate heat that pairs well with the cheddar without overpowering the bread.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Control the heat: Remove the seeds and membranes from the jalapeños for milder cornbread, or add an extra pepper if you like more spice.
- Swap the cheese: Sharp white cheddar, Monterey Jack, or a cheddar-Jack blend all work well and melt smoothly into the batter.
- No cast iron skillet: Use a greased 8×8-inch baking dish or similar-sized pan; the edges won't be quite as crisp, but the cornbread will still bake evenly.
- Add-ins: Stir in cooked bacon, corn kernels, or green onions for extra flavor and texture.
- Make it slightly sweeter: Add 1-2 tablespoons of honey or sugar if you prefer a sweeter-style cornbread.
- Make it dairy-free: Use a dairy-free butter alternative, unsweetened dairy-free milk mixed with 1 tablespoon lemon juice in place of buttermilk, and a dairy-free shredded cheese.
How to Make Jalapeño Cheddar Cornbread:
- Step 1: Preheat the oven to 400°F. Place a small cast iron skillet in the oven with the butter. In a small bowl, whisk together the cornmeal, baking soda, and salt.
- Step 2: In a medium mixing bowl whisk together buttermilk and eggs. Slowly add dry ingredients and mix until just combined.
- Step 3: Add the dry ingredients and stir just until the batter comes together, do not over mix.
- Step 4: Gently fold in the shredded cheddar cheese and sliced jalapeños until evenly distributed.
- Step 5: Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides.
- Step 6: Pour the batter into the hot skillet, spreading it evenly. Bake for 18-22 minutes, or until the top is golden brown.
Recipe Notes & Tips:
- Preheat the skillet: Starting with a hot cast iron skillet helps create crisp edges and a well-browned crust.
- Don't over mix the batter: Stir just until combined to keep the cornbread tender.
- Adjust the spice level: Removing the seeds and membranes from the jalapeños will reduce heat without changing flavor.
- Watch the bake time: Over baking can dry out cornbread, so remove it once the center is set and the edges are golden.
- Let it rest briefly: Allow the cornbread to cool for a few minutes before slicing so it holds together better.
- Serving Suggestions: Try this cornbread with our Easy Instant Pot Chili, Shrimp Boil Soup or Crockpot White Chicken Chili.
How to Store:
Room temperature: Store leftover cornbread in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 4-5 days.
Reheating: Warm slices briefly in the microwave or in a 300°F oven until heated through.
Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature or reheat directly from frozen.
Jalapeño Cheddar Cornbread FAQs:
This jalapeño cheddar cornbread has a mild to moderate heat. Removing the seeds and membranes from the jalapeños keeps the spice level balanced while still adding flavor.
Cornbread can turn dry if it's over baked or the batter is over mixed. Baking just until the center is set and stirring the batter gently helps keep the cornbread moist.
No, a cast iron skillet isn't required, but it does create crisp edges and better browning. An 8×8-inch baking dish works well if you don't have cast iron.
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Jalapeño Cheddar Cornbread
Ingredients
- 2 tablespoons butter
- 2 cups cornmeal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1 ½ cups cheddar cheese shredded
- ½ cup jalapenos sliced
Instructions
- Preheat the oven to 400°F. Place a small cast iron skillet in the oven with the butter and allow it to melt while the oven heats.
- In a medium bowl, whisk together the cornmeal, baking soda, and salt. Set aside.
- In a separate bowl, whisk the buttermilk and eggs until well combined. Add the dry ingredients and stir just until the batter comes together-do not overmix.
- Gently fold in the shredded cheddar cheese and sliced jalapeños until evenly distributed.
- Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides. Pour the batter into the hot skillet, spreading it evenly.
- Bake for 18-22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool slightly before slicing and serving.
Nutrition
Notes
- Preheat the skillet: Starting with a hot cast iron skillet helps create crisp edges and a well-browned crust.
- Don't over mix the batter: Stir just until combined to keep the cornbread tender.
- Adjust the spice level: Removing the seeds and membranes from the jalapeños will reduce heat without changing flavor.
- Watch the bake time: Over baking can dry out cornbread, so remove it once the center is set and the edges are golden.
- Let it rest briefly: Allow the cornbread to cool for a few minutes before slicing so it holds together better.
- Serving Suggestions: Try this cornbread with our Easy Instant Pot Chili, Shrimp Boil Soup or Crockpot White Chicken Chili.
I was given a cast iron pan for Christmas and while looking for things to make in it I came across this cornbread recipe. It turned out fantastic!
Made this with chili it was great!