If you’re looking for a cheesy cornbread with a little kick, this Jalapeño Cheddar Cornbread has it all—moist, fluffy texture, crispy edges from a cast iron skillet, melty pockets of shredded cheddar cheese, and just the right amount of heat from fresh jalapeños. It’s the perfect side dish for chili, barbecue, or even a cozy weeknight dinner.
Why You’ll Love This Recipe
This Jalapeño Cheddar Cornbread Recipe is the perfect mix of classic comfort food with a spicy, cheesy twist. Every bite has the rich flavor of melted butter, the light sweetness of cornmeal, and a kick of heat from fresh jalapeños. It’s baked in a cast iron skillet so the edges turn crispy while the inside stays soft and fluffy.
Whether you’re serving it with chili, barbecue, or just enjoying it warm with a drizzle of honey, this skillet cornbread is guaranteed to be Off the Chain! It’s quick, easy, and always comes out golden brown and delicious. Truly the best cornbread recipe to keep in your back pocket.
What You’ll Need to Make Jalapeño Cheddar Cornbread
Here’s everything you’ll need to make this jalapeño cornbread recipe. Full measurements are listed in the recipe card at the bottom.
- Yellow cornmeal – Classic base for cornbread that gives it texture and flavor.
- All-purpose flour – Balances the cornmeal so the bread isn’t too crumbly.
- Baking powder + baking soda – Helps the cornbread rise and stay fluffy.
- Salt & granulated sugar – Brings out the flavor and adds just a touch of sweetness.
- Buttermilk – Full-fat is best for richness and tenderness.
- Large eggs – Bind everything together and add structure.
- Unsalted butter – Melted butter adds richness and moisture.
- Fresh jalapeños – Seeded and finely diced for a spicy kick.
- Shredded cheddar cheese – Sharp cheddar works best, but pepper jack or Monterey Jack are good swaps.
- Honey (optional) – Brush on top for a glossy finish and hint of sweetness.
How to Make Jalapeño Cheddar Cornbread
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Step 1: Preheat the oven
Place your cast iron skillet in the oven while it preheats to 375°F. A hot skillet ensures a crispy, golden brown crust.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt.
Step 3: Mix the wet ingredients
In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
Step 4: Combine the batter
Slowly stir the wet ingredients into the dry mixture until just combined. Fold in the diced jalapeños and shredded cheddar cheese.
Step 5: Bake the cornbread
Carefully remove the skillet from the oven and add a little butter. Swirl pan to coat the skillet. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 6: Finish and serve
Brush the top with honey and/or butter if desired. Slice and serve warm.
Tips for the Best Jalapeno Cheddar Cornbread
- For extra cheesy cornbread, sprinkle more grated cheese on top before baking.
- Use pickled jalapeños if you like tangy heat, or fresh jalapeños for a sharper kick.
- Store leftovers in an airtight container at room temperature for up to 2 days, or wrap in plastic wrap and refrigerate for longer freshness.
- This works just as well in a baking dish if you don’t have a skillet.
- DO NOT over-mix the batter or the cornbread will be tough and dry.
FAQs
Can I make cornbread muffins with this recipe?
Yes! Just divide the batter into a muffin tin and bake for 15–18 minutes until golden brown.
Can I use whole milk instead of buttermilk?
Yes, though the texture will be less tender. To substitute, add 1 tablespoon of vinegar or lemon juice per cup of milk.
What cheese works best?
Sharp cheddar gives the best flavor, but pepper jack, Monterey Jack, or a blend of shredded cheddar cheese all make a delicious jalapeno cornbread recipe.
Can I make this ahead of time?
Yes just reheat slices in the oven or air fryer until warm.
Stay Connected
If you loved this Jalapeño Cheddar Cornbread Recipe, don’t forget to leave a Recipe Rating and comment below! I share new recipes every week, so be sure to subscribe with your email address to get updates straight to your inbox.
Jalapeño Cheddar Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tbsp kosher salt
- 1/4 cup sugar or more for sweeter cornbread
- 1 1/2 cups buttermilk full-fat
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled (plus more for skillet and brushing)
- 2 –3 fresh jalapeños seeded and finely diced
- 1 cup shredded cheddar cheese
- 1 tbsp honey optional, for brushing after baking
Instructions
- Preheat oven to 400°F with a 10 inch cast iron skillet inside.
- In a large bowl, whisk cornmeal, flour, baking powder, baking soda, sugar, and salt.
- In a small bowl, whisk buttermilk, eggs, and melted butter until smooth.
- Add wet ingredients to dry and stir until combined. Fold in jalapeños and cheese.
- Remove skillet from oven, add butter to coat, then pour in batter.
- Bake 22–25 minutes until golden brown. Brush with honey if desired. Serve warm.
Fantastic recipe! Fluffy, flavorful, and very easy to make (and eat). I served it with a corn chowder and everyone loved it.