Jalapeño Cheddar Cornbread

A spicy twist on a family loved classic recipe! This is an easy to make Jalapeño Cheddar Cornbread Recipe that can be served with just about anything. It’s not just a side dish for soups in the winter, but can be a great addition to a family BBQ.

While you’re here, be sure to check out my Old Fashioned Baked Macaroni and Cheese and Best Southern Fried Cabbage with Shrimp that can be served at any family gathering.

What is Cornbread?

Cornbread is a quick bread that you can make using corn meal and flour. Unlike other breads you don’t need yeast, so it doesn’t require time to proof. It’s also got a more cake-like texture compared to other breads. In its’ basic form, cornbread is just flour, corn meal, baking powder, sugar, salt, buttermilk, butter, and eggs. You can keep it traditional or you can add anything to make it either sweet or savory!

Can I substitute the jalapeño’s?

Absolutely! My recipe includes cheddar cheese and Jalapeño’s to make it a savory dish. If you don’t like Jalapeños you can omit them entirely or you can use green chili, Serrano peppers, Fresno peppers, or Poblano peppers. Cornbread provides a great medium to add anything you would like.

If you don’t want a savory cornbread, you can also add sweet add in’s. You can do a brown sugar and pecan cornbread or a cranberry and maple syrup cornbread for example. The sky’s the limit with cornbread!

What you will need for this recipe

Corn Meal

Corn meal is essentially a course flour made from dried corn. It is typically a bit course which is what give cornbread its amazing texture.

Baking Powder

Cornbread does not use yeast, instead it uses baking powder as a leavener. This allows the cornbread to rise slightly to make it more airy.

Buttermilk

The buttermilk adds a sweeter flavor to your cornbread. You can substitute with a whole milk but the flavors will not be as buttery and rich as they are with buttermilk.

Jalapeño’s

Jalapeños are amazing in everything! It gives the cornbread just a bit of spice. You can substitute this with other peppers if you don’t have Jalapeños on hand or if you want to make the dish spicier.

Cheddar Cheese

You can’t go wrong with adding a bit of cheddar cheese to the dish! You can substitute this is you would like with another cheese but my family absolutely loves cheddar. It helps to balance out the spicy Jalapeño peppers.

How to make Jalapeño Cheddar Cornbread

Cornbread always starts by preparing your dry and wet ingredients. In a large bowl combine your dry ingredients including flour, cornmeal, baking powder, salt, and sugar. Whisk together. In a separate medium sized bowl, combine your eggs and buttermilk. Whisk together.

Meanwhile, add your butter to a cast iron and place in an oven at 375 degrees F. Melting butter in the cast iron helps to melt the butter for the batter and to coat the cast iron so you don’t need additional cooking sprays/oils.

Slowly add your wet ingredients to your dry ingredients and whisk to combine. By now your butter should be melted. Pour your melted butter into your batter.

Next, add your chopped Jalapeños and shredded cheese and fold it into your batter. Overworking your batter will make it tough and dense instead of soft and fluffy.

Pour batter into your cast iron and bake at 375F for 27-30 min. Stick with fork or toothpick and if it comes out clean then the corn bread is done.

Take out and let cook for 7-10 min before cutting into it. Serve and ENJOY!

FAQ

Can I use a muffin tin if I don’t have a cast iron?

Absolutely! You’ll want to decrease the cooking time from 30 minutes to 7 minutes and check on them to make sure they don’t overcook. You’ll want to be sure your muffin tin is well coated with butter or cooking spray to make sure nothing sticks.

Can I use a box mix for the cornbread?

Absolutely! If you are short on time this is a great way to make your cornbread.

Can I use other add ins?

You can use any add ins that you would like! I love the combination of Jalapeño and cheddar but the sky is the limit with add in’s that you prefer.

How long can I store my Jalapeño Cheddar Cornbread for?

If you store your cornbread at room temperature, it will usually stay fresh for 2 days. If stored in the refrigerator it will stay fresh for up to a week.

I Hope You Enjoy This Recipe!

If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen!