Name: Jalapeño Cheddar Cornbread Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 2 Tbsp sugar; 1 Tbsp baking powder; 3/4 tsp salt; 4 oz. cheddar, shredded; 2 jalapeños (1 diced and seeded, 1 sliced); 1/2 cup sour cream; 1/2 cup milk; 2 large eggs; 1/4 cup cooking oil; 1 tsp butter (for greasing the baking dish)

Jump to Recipe· 4.3 from 14 reviews

If you’re craving a dish that brilliantly balances a punch of spice with melty cheesiness, then this Jalapeño Cheddar Cornbread Recipe is about to become your new favorite. Every bite offers a tender crumb with a golden crust, speckled with vibrant jalapeño slices and pockets of sharp cheddar that melt just right. It’s a simple yet flavorful twist on classic cornbread that’s perfect for elevating any meal or simply enjoying as a warm, comforting snack. Trust me, once you make this, it will quickly become a staple in your kitchen!

Ingredients You’ll Need

A white bowl sits on a white marbled surface, containing three main layers: a base layer of light beige flour covering most of the bowl, a small pile of finely chopped bright green jalapenos on the left side, and a larger heap of shredded vibrant orange cheddar cheese on the right side. The focuses are on the contrast between the pale flour, the fresh green jalapenos, and the rich orange cheese, all neatly placed without mixing. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward but essential ingredients. Each one plays a vital role: the cornmeal brings that characteristic sweet crunch, the jalapeños add spirited heat, and the sharp cheddar injects creamy richness, making every mouthful exciting and satisfying.

1 tsp butter: Used to grease the baking dish for a perfect crust and easy serving.
1 cup all-purpose flour: Provides the structure that helps bind the cornbread.
1 cup cornmeal: Adds the traditional corn flavor and a slight grainy texture.
2 Tbsp sugar: Balances out the heat with a touch of sweetness.
1 Tbsp baking powder: Gives the cornbread its light, fluffy rise.
3/4 tsp salt: Enhances all the flavors perfectly.
4 oz. cheddar, shredded: Delivers a rich, cheesy bite throughout and on top.
2 jalapeños: One diced for inside the batter, one sliced for topping — they pack that spicy punch.
1/2 cup sour cream: Keeps the cornbread moist and adds a subtle tang.
1/2 cup milk: Helps create the batter’s perfect consistency.
2 large eggs: Bind everything together and add richness.
1/4 cup cooking oil: Adds tenderness to the crumb.

How to Make Jalapeño Cheddar Cornbread Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 400ºF. While it warms up, grab an 8×8 inch baking dish and give it a good greasing with butter. This step is crucial to ensure your cornbread comes out with a beautifully golden crust that won’t stick.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. This dry mix forms the base of your cornbread, balancing sweetness, flavor, and the right texture for that classic cornmeal bite.

Step 3: Prepare and Add Jalapeños and Cheese

Next, remove seeds from one jalapeño and finely dice it to spread a gentle heat throughout the batter. Slice the second jalapeño into rings for a fresh and piquant topping. Add the diced jalapeño and about three-quarters of your shredded cheddar to the dry mixture and stir well to evenly distribute those bold flavors.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together the sour cream, milk, eggs, and cooking oil until smooth. This combination will add moisture and richness, ensuring the cornbread is tender and not dry.

Step 5: Bring It All Together

Pour the wet ingredients into the dry and mix gently just until moistened—don’t overmix! A few lumps are perfectly fine; they help keep the bread tender.

Step 6: Assemble and Bake

Pour your batter into the buttered baking dish, smoothing it out evenly. Sprinkle the remaining shredded cheddar on top along with the jalapeño slices for that gorgeous, flavorful finish. Bake for about 35 minutes until the cornbread edges turn golden and the center is puffed up and set.

Step 7: Slice and Serve

Once out of the oven, allow to cool slightly, then slice into nine squares. Serve warm to fully enjoy the melty cheese and spicy jalapeño notes in every bite.

How to Serve Jalapeño Cheddar Cornbread Recipe

The image shows two white round baskets filled with golden yellow cornbread squares. Each square has visible green slices of jalapeño peppers baked on top, adding texture and color. The baskets are lined with crumpled brown parchment paper, enhancing the rustic look. The cornbread pieces are stacked unevenly in both baskets, with some squares leaning on others. Around the baskets, three whole fresh green jalapeños are scattered on a white marbled surface. The lighting highlights the soft crumb texture and slightly crispy edges of the cornbread. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make the Jalapeño Cheddar Cornbread Recipe even more irresistible, try garnishing with a pat of honey butter or a drizzle of honey to complement the spicy jalapeños nicely. Fresh herbs like chopped cilantro or chives also add a bright, fresh contrast.

Side Dishes

This cornbread pairs beautifully with hearty meals such as chili, barbecue ribs, or a creamy chicken stew. Its spicy-cheesy depth enhances simple dishes and adds warmth and a welcome kick to any meal.

Creative Ways to Present

Slice into cubes and use the Jalapeño Cheddar Cornbread Recipe as a base for mini cornbread croutons in a southwestern-style salad. You can also cut it into thick slices and toast lightly, then sandwich with pulled pork or smoked brisket for a delicious handheld meal.

Make Ahead and Storage

Storing Leftovers

Wrap the leftover cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This will keep it soft but firm enough to reheat or enjoy cold.

Freezing

If you want to keep it longer, wrap the cornbread squares individually or as a whole loaf in foil and freeze for up to three months. Just be sure to thaw them fully before reheating.

Reheating

Warm your cornbread in a preheated oven at 350ºF for about 10-15 minutes or microwave individual slices for 20-30 seconds. This will restore that fresh-from-the-oven softness and bring back those gooey melted cheddar pockets.

FAQs

Can I adjust the spice level in the Jalapeño Cheddar Cornbread Recipe?

Absolutely! For less heat, remove all the jalapeño seeds and membranes before chopping. If you love spicy, leave some seeds in or add an extra jalapeño or a pinch of cayenne pepper to the batter.

Can I substitute the cheddar cheese?

Yes! While sharp cheddar offers great flavor contrast, you can use other cheeses like Monterey Jack, pepper jack, or a mild Colby to suit your taste.

Is this cornbread gluten-free?

This recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can try using a gluten-free flour blend designed for baking to make a similar version.

Can I make this cornbread vegan?

With some ingredient swaps like flax eggs, plant-based sour cream and milk, and dairy-free cheese, you can adapt the Jalapeño Cheddar Cornbread Recipe into a vegan-friendly dish, though the texture and flavor will shift slightly.

What’s the best way to get a crispy crust on this cornbread?

Using butter to grease your pan and baking at a high temperature like 400ºF helps create a golden, crispy crust. Baking in a cast-iron skillet is also a great trick to enhance crustiness.

Final Thoughts

There’s just something so wonderfully satisfying about this Jalapeño Cheddar Cornbread Recipe. It’s simple enough for a weeknight treat but impressive enough for company, combining cozy, comforting textures with a lively kick. Give it a go, and you’ll quickly see why it’s become a beloved classic in my kitchen and hopefully yours too!