Jalapeno Cornbread Recipe
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Make Jalapeno Cornbread with sharp cheddar and juicy corn kernels for a spicy, savory twist on the classic side dish. It’s easy to make the batter from scratch, and the results are just heavenly. Pair with chilis, soups, stews, and more… and make a double batch for potlucks!
Jalapeno Cornbread
Cornbread is an often forgotten side — everyone’s always making rolls, biscuits, and breadsticks to go with their meal.
But there’s something so comforting about a tender, cakey slice of this dish that takes me straight to my Nana’s kitchen.
So I thought, why not doctor up my cornbread recipe with jalapeno and cheddar?
Some corn kernels too (and bacon when I feel like it) make this skillet bread extra sweet and savory — and really something special.
You’re going to want to stick with cast iron, too, to achieve the best crust on the outside. If you don’t have one in your kitchen, order one now!
I have a few different sizes for breakfast, dinner, snacking, and desserts — they’re such versatile tools.
Ingredient Notes and Substitutions
- Flour & Cornmeal – This duo forms the base of the jalapeno cornbread batter. I like to use equal amounts of each to get a strong corn flavor with a cakey texture too.
- Buttermilk – Adds a little tang and much-needed acidity so the bread rises properly.
If you don’t have any on hand, stir 1 tablespoon of vinegar or lemon juice into 1 cup of plain milk. Let it sit for a few minutes until curdled, then use as directed. - Unsalted Butter – Melt this for the batter, but let it cool slightly first. Otherwise, the heat will scramble your eggs!
- Cheese – I like the flavor of sharp cheddar in this recipe, but Colby or Monterey Jack are good substitutes. Or, use Pepper Jack for an even spicier version.
- Jalapenos – The star of the show! The heat comes from the membranes and seeds, so remove those if you want a milder cornbread.
Simply slice them in half, then scrape out of the center with a spoon before chopping. - Corn Kernels – This is optional, but I really love the texture it adds to my jalapeno cheddar cornbread.
You can use fresh, canned (drained well), or frozen (thawed and drained) — whatever is easiest!
Tips and Tricks to Make Perfect Jalapeno Cheddar Cornbread
- Preheat your skillet.
Stick the cast iron skillet in the cold oven, then set it to preheat. The pan will heat with the oven so the batter starts cooking as soon as it hits the metal.
Don’t forget to melt some butter in the skillet before adding the batter, though. Swirl it all along the bottom and sides to prevent the bread from sticking. It adds flavor too!
- Mix just until combined.
Add the dry ingredients to the wet a little at a time, stirring slowly and gently to mix them together.
Once you’ve added the last little bit, stop as soon as there are no more streaks of flour. It’s ok if there are some lumps!
Then, sprinkle the shredded cheese, corn kernels, and chopped jalapenos evenly over the batter. Fold them in until evenly distributed, but don’t overmix or your jalapeno cornbread will come out tough and dry.
- Add some bacon!
Cook and crumble a few strips — enough to get about ½ cup worth — and mix those in with the corn, peppers, and cheese.
Prep Ahead
- Shred the cheese
- Melt and cool the butter
- Seed and chop the jalapenos
Kitchen Tools You Will Need
- Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
Jalapeno cheddar cornbread is the perfect side for chilis, soups, and stews alike. Serve warm from the skillet, adding some butter or honey… or a combination of both!
A skillet (or two) usually makes an appearance at backyard cookouts as well. Paired with ribs, smoked baked beans, and your favorite potluck dishes, it’s the spicy kick every BBQ needs.
Craving Southern coastal cooking? Try my recipe for a low country boil, complete with potatoes and corn for a complete meal.
Storing and Reheating Cheddar Jalapeno Cornbread
Once cool, transfer any leftovers to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to a week.
You can also freeze cheddar jalapeno cornbread for 2-3 months. Wrap individual pieces in plastic or foil, then place them in a zippered freezer bag. Thaw before reheating.
It’s best to warm leftovers in the oven wrapped in foil so they don’t dry out — 10-15 minutes at 350°F should do it. Or, cover a piece with a damp paper towel and microwave in 20-second bursts until it’s warmed through.
Cornbread Recipe Jalapeno Cheddar FAQ
Sure! Use two 8.5oz boxes of Jiffy cornbread mix (or equivalent) to make cheddar jalapeno cornbread, plus the ingredients listed on the package.
Once you’ve mixed the batter according to the box, fold in the cheese, corn, and jalapenos and bake as directed in this recipe.
You can make this cornbread recipe with jalapeno cheddar in any oven-safe skillet or baking dish — think round or square cake pan. Adjust the baking time as needed.
Or, divide the batter into a greased muffin tin and bake jalapeno cornbread muffins for 15-20 minutes instead.
Those are pickled and have too much moisture for the batter. Use fresh peppers to mix into the bread, but feel free to add pickled jalapeno rings on top just before baking.
Enjoy!
With love, from our simple kitchen to yours.
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Jalapeno Cornbread Recipe
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 2-3 jalapeños, seeded and finely chopped
- 1/2 cup corn kernels, optional
- 2 tablespoons unsalted butter, for the skillet
- Optional: 1-2 sliced jalapeños for garnish
Instructions
- Preheat your oven to 360°F. Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
- In a large bowl, combine the flour, cornmeal, baking powder, and salt.
- In a second large bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined. Do not overmix.
- Fold in the shredded cheese, chopped jalapeños, and corn kernels until evenly distributed.
- Carefully remove the hot cast iron skillet from the oven. Add the two tablespoons of butter to the skillet and let it melt, swirling to coat the bottom and sides of the skillet.
- Pour the cornbread batter into the skillet, spreading it evenly.
- Place the skillet back in the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes clean.
- Allow the cornbread to cool in the skillet for 10 minutes before slicing and serving.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2024
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