This post may contain affiliate links. Please read our disclosure policy.
This Homemade Jalapeno Cheddar Cornbread is golden, cheesy, spicy, and just a little sweet, and is the ultimate upgrade from basic boxed cornbread. It has a moist, fluffy center and is layered with sharp cheddar cheese and jalapenos for the perfect Jalapeno Cheddar Cornbread recipe.
I worked and worked and worked on my cornbread recipe to get the ratios just right for moist, tender cornbread with the perfect corn flavor and texture. This original Best Cornbread Recipe has become a huge hit with consistently 5-star reviews.
So, I wanted to create a savory and spicy cornbread recipe by adding jalapenos and cheddar cheese. It just melts in your mouth!
Why you will love this Homemade Jalapeno Cheddar Cornbread:
- Super moist texture thanks to the combination of butter and oil. The cheddar cheese adds even more of an ooey gooey texture.
- One bowl, super easy southwest cornbread recipe that comes together in under 10 minutes!
- Bold flavor with the addition of jalapenos and cheddar cheese makes this such a moist, spicy, and slightly sweet cornbread.
Ingredients:
Dry Ingredients:
- Yellow Cornmeal: I would suggest using a fine or medium ground yellow cornmeal which is light, fluffy, with just a little grain. I use Quaker yellow cornmeal.
- Flour: I suggest using all-purpose flour in this cornbread recipe.
- Sugar: This can be adjusted slightly depending on preference. The sugar helps to bring out the natural sweetness in the cornmeal.
- Baking Powder
- Salt
Wet Ingredients:
- Butter: Use melted butter to make it easier to mix into the cornmeal.
- Oil: I suggest using a neutral oil such as vegetable or canola oil.
- Milk: For extra richness, I suggest using whole milk or 2% milk.
- Honey
- Egg + Egg Yolk
Mix-ins:
- Pickled Jalapenos: You may use fresh diced jalapenos or diced pickled jalapenos. Jarred jalapenos are generally less spicy so these are a good choice.
- Cheddar Cheese: I suggest using a medium or sharp cheddar cheese for the best flavor. For better meltability, freshly grate the cheese.
Substitutions and Variations:
- Milk substitute: For a more tender cornbread, use buttermilk.
- Cheese options: Swap cheddar with pepper jack, Monterey Jack, or a mix.
- Make it spicier: Add more jalapenos for tang and spice.
- Make it gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose.
- For extra sweetness: Drizzle with hot honey or honey butter.
What type of pan should I use?
The best pan for cheddar jalapeno cornbread is a cast iron skillet. It gets super hot in the oven and gives the cornbread that perfect crispy, golden crust. You can also use a 9-inch round or square cake pan or an 8×8 baking dish.
How to make Jalapeno Cheddar Cornbread extra gourmet:
*Garnish the top with thin jalapeno slices before baking.
*Drizzle with hot honey or honey butter for a mix of sweet, spicy, and savory.
*Sprinkle with extra grated cheese before baking.
FAQ’s:
Can I make this ahead of time? Yes! Store cooled cornbread in an airtight container for up to two days.
Can I freeze the cornbread? Absolutely. Wrap tightly in foil and freeze for up to 3 months. Thaw and reheat in the oven or toaster oven.
Why is my cornbread dry?
Overbaking can make cornbread dry so do not overbake it.
- Beef Chili Recipe
- Creamy White Chicken Chili
- Mexican Taco Skillet
- Easy Chicken Enchiladas
- Taco Soup
- Chipotle Chicken Tacos
Pin this now to find it later
Pin It
Jalapeno Cheddar Cornbread
Ingredients
- 3/4 cup Yellow Cornmeal (fine or medium ground)
- 1 cup Flour
- 1/2 cup Sugar
- 2 Tablespoons Honey
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 4 Tablespoons Butter (melted)
- 1/4 cup Oil (canola, vegetable, olive, avocado)
- 1 cup Milk (whole, 2%, or buttermilk)
- 1 large Egg
- 1 large Egg Yolk
- 1/4 to 1/2 cup Pickled Jarred Jalapenos (finely chopped)
- 1 1/4 cup Grated Cheddar Cheese
Optional:
- Honey Butter
Instructions
- Preheat the oven to 350 degrees. Line a 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan with parchment paper or grease or spray with non-stick cooking spray. Even if I am using parchment paper, I lightly spray with non-stick cooking spray. For this recipe, I use a 8×8-inch baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, honey, baking powder, and salt. Add melted butter, oil, milk, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb. Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.
- Pat the jalapenos dry with a paper towel before adding them to the batter. Stir in 1 cup of grated cheese, reserving 1/4 cup for the top. You can also place whole pickled jalapenos on top as well for extra spice.
- Pour the batter into the prepared pan. Sprinkle with remaining 1/4 cup of cheddar cheese. Bake for 30-36 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don't want to overbake cornbread.
- Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter or honey or homemade honey butter. An optional step is to melt 2-3 Tablespoons of butter and brush on the top of the cornbread when you remove it from the oven. This adds moisture and buttery flavor.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious! I made this last night (and I already had to sneak a piece this morning…shh!). I will be making this again and again. Thank you for the great recipe Melissa!
I am so glad you loved this recipe Whitney! Thank you so much for making it.