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Cheddar Jalapeño Cornbread Easy and Flavorful Recipe

by on September 13, 2025

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If you crave a warm, tasty side that packs a punch, then Cheddar Jalapeño Cornbread is for you! This easy recipe combines creamy cheddar and spicy jalapeños for a cornbread that delights every bite. Ideal for any meal, it’s simple to make and perfect for sharing. Ready to impress your family and friends? Let’s dive into the ingredients and show you how to create this flavorful dish!

To make Cheddar Jalapeño Cornbread, you need simple ingredients that pack flavor. Here’s what you will need: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 2 large eggs - 1/4 cup unsalted butter, melted - 1 cup sharp cheddar cheese, shredded - 1-2 fresh jalapeños, finely chopped - Optional: 1/4 cup green onions, chopped These ingredients mix together to create a soft, tasty cornbread. The cornmeal gives it a nice texture, while the cheese adds richness. Jalapeños bring heat, and sugar balances it out. You can adjust the number of jalapeños based on how spicy you want your cornbread. Adding green onions is optional but gives a fresh taste. Enjoy gathering these items, and get ready for a great baking adventure! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key for even baking. While the oven heats, grease an 8-inch square baking dish or a cast-iron skillet. Use a bit of butter or oil to coat the bottom and sides. This helps the cornbread come out easily after baking. Next, gather a large bowl. In this bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to blend everything well. Mixing these dry ingredients ensures an even taste throughout the cornbread. In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk these together until the mixture is smooth. This step is important for a rich, creamy texture in your cornbread. Now, slowly pour the wet mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to mix gently. Focus on combining them without overmixing. It’s okay if the batter is slightly lumpy. Overmixing can make the cornbread tough, and we want it to be soft. Carefully fold in the shredded cheddar cheese and finely chopped jalapeños. If you like a bit more flavor, add some chopped green onions too. Make sure everything is mixed evenly. This adds delicious bursts of flavor in every bite. Pour the batter into your prepared baking dish. Spread it out evenly with a spatula. Place it in the preheated oven and bake for 20-25 minutes. Keep an eye on it. The top should turn golden brown and a toothpick should come out clean when inserted in the center. Once baked, take the cornbread out of the oven. Let it cool in the pan for a few minutes. After that, slice it into squares. Serve it warm and add a dollop of butter on top. For a fun touch, garnish with extra sliced jalapeños or green onions. You can also drizzle honey over each slice for added sweetness. Enjoy your flavorful cornbread! To get the best texture, mix your dry and wet ingredients separately. When you combine them, stir gently. Overmixing can make the cornbread tough. You want some lumps in the batter; they help keep it light. Bake until the top is golden brown. A toothpick should come out clean when it's ready. Adjust the spice by changing the jalapeño amount. For mild flavor, use just one jalapeño. For more heat, add two or even three! Remove the seeds for less heat. You can also try other peppers, like poblano or serrano, for different flavors. Serve cornbread warm for the best taste. Cut it into squares and add a pat of butter on top. For a colorful look, sprinkle chopped green onions or extra jalapeños. Drizzle with honey to enhance the sweetness. This adds a nice contrast to the spicy cheese. Toppings can take your cornbread to the next level. Try adding a dollop of sour cream or a sprinkle of cheese. You can also serve it with chili or soup. A side of honey butter makes it even better. Get creative and experiment with your favorites! Pro Tips Use Fresh Jalapeños: For the best flavor, opt for fresh jalapeños instead of jarred. Adjust the quantity based on your heat preference for a personalized touch. Let the Batter Rest: Allowing the cornbread batter to rest for about 10 minutes before baking can enhance the texture and flavor. Experiment with Cheese: Feel free to mix different types of cheese, like pepper jack or gouda, for a unique flavor profile that complements the jalapeños. Check for Doneness: Since ovens vary, keep an eye on the cornbread as it bakes. A toothpick inserted into the center should come out clean when it’s done. {{image_4}} You can switch out the sharp cheddar for other cheeses. Try pepper jack for a spicy kick. If you want a milder taste, use Monterey Jack. A mix of cheeses adds depth to your cornbread. For added nutrition, add vegetables to your batter. Corn kernels bring sweetness and texture. Bell peppers can add color and crunch. You can even toss in some spinach for a twist. Just chop them small so they blend well. You can make your cornbread sweeter. Add a bit more sugar or some honey. Diced fruits like blueberries or peaches are great too. For a savory twist, add herbs like thyme or rosemary. Each change will give you a new flavor. To make gluten-free cornbread, swap all-purpose flour for gluten-free flour. Look for a blend that includes xanthan gum. This will help keep the texture right. You can still use cornmeal for that classic taste. To keep your cornbread fresh, let it cool first. Once cool, wrap it in plastic wrap or foil. Store it in an airtight container at room temperature for up to three days. If you notice it getting dry, you can add a slice of bread to the container. This helps keep the cornbread moist. Freezing cornbread is simple. Slice your cornbread into squares. Wrap each piece tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. Be sure to label the bag with the date. Cornbread can last up to three months in the freezer. When you’re ready to eat it, just thaw it in the fridge overnight. Reheating cornbread is easy. You can use the oven, microwave, or stovetop. For the oven, preheat to 350°F (175°C). Place the cornbread on a baking sheet and cover it with foil. Heat for about 10-15 minutes. If using the microwave, put a slice on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. For the stovetop, place the slice in a skillet over low heat. Cover with a lid and warm for 3-5 minutes. Enjoy your cornbread warm with butter or honey! Yes, you can use regular milk. Buttermilk gives a nice tang. If you use regular milk, add 1 tablespoon of vinegar or lemon juice to sour it. Let it sit for five minutes before using. To change the heat, adjust the number of jalapeños. Use one for mild spice. For more heat, add two or three. You can also remove the seeds before chopping to lower the spice level. This cornbread pairs well with chili, soups, or grilled meats. You can also serve it with honey or butter on top. Try it with a fresh salad for a great meal. Check the top for a golden brown color. Insert a toothpick into the center. If it comes out clean, the cornbread is ready. If it sticks, bake for a few more minutes. Yes, you can make cornbread ahead. Just store it in an airtight container. It stays fresh for two days at room temperature. For longer storage, freeze it for up to three months. This blog post covered the key ingredients and step-by-step instructions to make cheddar jalapeño cornbread. I shared tips for texture and spice levels, plus fun variations. You can even store and reheat your cornbread easily. With this knowledge, you can create a tasty treat for any meal. Enjoy experimenting with flavors and variations. Cornbread is simple to make and sure to please everyone.

Why I Love This Recipe

  1. Delicious Flavor Combination: The sharp cheddar and spicy jalapeños create a delightful contrast that elevates traditional cornbread.
  2. Quick and Easy Preparation: This cornbread comes together in just 10 minutes of prep time, making it perfect for busy days.
  3. Versatile Serving Options: Enjoy it warm with butter, or add a drizzle of honey for a sweet touch that complements the spice.
  4. Perfect for Any Occasion: This cornbread is great as a side dish for barbecues, family dinners, or even a cozy night in!

Ingredients

To make Cheddar Jalapeño Cornbread, you need simple ingredients that pack flavor. Here’s what you will need:

– 1 cup cornmeal

– 1 cup all-purpose flour

– 1/4 cup granulated sugar

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1 cup buttermilk

– 2 large eggs

– 1/4 cup unsalted butter, melted

– 1 cup sharp cheddar cheese, shredded

– 1-2 fresh jalapeños, finely chopped

– Optional: 1/4 cup green onions, chopped

These ingredients mix together to create a soft, tasty cornbread. The cornmeal gives it a nice texture, while the cheese adds richness. Jalapeños bring heat, and sugar balances it out. You can adjust the number of jalapeños based on how spicy you want your cornbread. Adding green onions is optional but gives a fresh taste. Enjoy gathering these items, and get ready for a great baking adventure!

Step-by-Step Instructions

Preheating and Preparing the Baking Dish

Start by preheating your oven to 400°F (200°C). This step is key for even baking. While the oven heats, grease an 8-inch square baking dish or a cast-iron skillet. Use a bit of butter or oil to coat the bottom and sides. This helps the cornbread come out easily after baking.

Mixing Dry Ingredients

Next, gather a large bowl. In this bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to blend everything well. Mixing these dry ingredients ensures an even taste throughout the cornbread.

Combining Wet Ingredients

In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk these together until the mixture is smooth. This step is important for a rich, creamy texture in your cornbread.

Merging Wet and Dry Mixtures

Now, slowly pour the wet mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to mix gently. Focus on combining them without overmixing. It’s okay if the batter is slightly lumpy. Overmixing can make the cornbread tough, and we want it to be soft.

Adding Cheese and Jalapeños

Carefully fold in the shredded cheddar cheese and finely chopped jalapeños. If you like a bit more flavor, add some chopped green onions too. Make sure everything is mixed evenly. This adds delicious bursts of flavor in every bite.

Baking the Cornbread

Pour the batter into your prepared baking dish. Spread it out evenly with a spatula. Place it in the preheated oven and bake for 20-25 minutes. Keep an eye on it. The top should turn golden brown and a toothpick should come out clean when inserted in the center.

Cooling and Serving

Once baked, take the cornbread out of the oven. Let it cool in the pan for a few minutes. After that, slice it into squares. Serve it warm and add a dollop of butter on top. For a fun touch, garnish with extra sliced jalapeños or green onions. You can also drizzle honey over each slice for added sweetness. Enjoy your flavorful cornbread!

Tips & Tricks

Achieving the Perfect Texture

To get the best texture, mix your dry and wet ingredients separately. When you combine them, stir gently. Overmixing can make the cornbread tough. You want some lumps in the batter; they help keep it light. Bake until the top is golden brown. A toothpick should come out clean when it’s ready.

Customizing Spice Levels

Adjust the spice by changing the jalapeño amount. For mild flavor, use just one jalapeño. For more heat, add two or even three! Remove the seeds for less heat. You can also try other peppers, like poblano or serrano, for different flavors.

Presentation Ideas

Serve cornbread warm for the best taste. Cut it into squares and add a pat of butter on top. For a colorful look, sprinkle chopped green onions or extra jalapeños. Drizzle with honey to enhance the sweetness. This adds a nice contrast to the spicy cheese.

Enhancing Flavor with Toppings

Toppings can take your cornbread to the next level. Try adding a dollop of sour cream or a sprinkle of cheese. You can also serve it with chili or soup. A side of honey butter makes it even better. Get creative and experiment with your favorites!

Pro Tips

  1. Use Fresh Jalapeños: For the best flavor, opt for fresh jalapeños instead of jarred. Adjust the quantity based on your heat preference for a personalized touch.
  2. Let the Batter Rest: Allowing the cornbread batter to rest for about 10 minutes before baking can enhance the texture and flavor.
  3. Experiment with Cheese: Feel free to mix different types of cheese, like pepper jack or gouda, for a unique flavor profile that complements the jalapeños.
  4. Check for Doneness: Since ovens vary, keep an eye on the cornbread as it bakes. A toothpick inserted into the center should come out clean when it’s done.

Variations

Adding Different Cheeses

You can switch out the sharp cheddar for other cheeses. Try pepper jack for a spicy kick. If you want a milder taste, use Monterey Jack. A mix of cheeses adds depth to your cornbread.

Incorporating Vegetables

For added nutrition, add vegetables to your batter. Corn kernels bring sweetness and texture. Bell peppers can add color and crunch. You can even toss in some spinach for a twist. Just chop them small so they blend well.

Sweet vs. Savory Twists

You can make your cornbread sweeter. Add a bit more sugar or some honey. Diced fruits like blueberries or peaches are great too. For a savory twist, add herbs like thyme or rosemary. Each change will give you a new flavor.

Gluten-Free Options

To make gluten-free cornbread, swap all-purpose flour for gluten-free flour. Look for a blend that includes xanthan gum. This will help keep the texture right. You can still use cornmeal for that classic taste.

Storage Info

How to Store Leftover Cornbread

To keep your cornbread fresh, let it cool first. Once cool, wrap it in plastic wrap or foil. Store it in an airtight container at room temperature for up to three days. If you notice it getting dry, you can add a slice of bread to the container. This helps keep the cornbread moist.

Freezing Cornbread for Later Use

Freezing cornbread is simple. Slice your cornbread into squares. Wrap each piece tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. Be sure to label the bag with the date. Cornbread can last up to three months in the freezer. When you’re ready to eat it, just thaw it in the fridge overnight.

Best Ways to Reheat Cornbread

Reheating cornbread is easy. You can use the oven, microwave, or stovetop. For the oven, preheat to 350°F (175°C). Place the cornbread on a baking sheet and cover it with foil. Heat for about 10-15 minutes. If using the microwave, put a slice on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. For the stovetop, place the slice in a skillet over low heat. Cover with a lid and warm for 3-5 minutes. Enjoy your cornbread warm with butter or honey!

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk. Buttermilk gives a nice tang. If you use regular milk, add 1 tablespoon of vinegar or lemon juice to sour it. Let it sit for five minutes before using.

How can I adjust the heat in my cornbread?

To change the heat, adjust the number of jalapeños. Use one for mild spice. For more heat, add two or three. You can also remove the seeds before chopping to lower the spice level.

What to serve with Cheddar Jalapeño Cornbread?

This cornbread pairs well with chili, soups, or grilled meats. You can also serve it with honey or butter on top. Try it with a fresh salad for a great meal.

How do I know when the cornbread is done baking?

Check the top for a golden brown color. Insert a toothpick into the center. If it comes out clean, the cornbread is ready. If it sticks, bake for a few more minutes.

Can I make cornbread ahead of time?

Yes, you can make cornbread ahead. Just store it in an airtight container. It stays fresh for two days at room temperature. For longer storage, freeze it for up to three months.

This blog post covered the key ingredients and step-by-step instructions to make cheddar jalapeño cornbread. I shared tips for texture and spice levels, plus fun variations. You can even store and reheat your cornbread easily.

With this knowledge, you can create a tasty treat for any meal. Enjoy experimenting with flavors and variations. Cornbread is simple to make and sure to please everyon

To make Cheddar Jalapeño Cornbread, you need simple ingredients that pack flavor. Here’s what you will need: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 2 large eggs - 1/4 cup unsalted butter, melted - 1 cup sharp cheddar cheese, shredded - 1-2 fresh jalapeños, finely chopped - Optional: 1/4 cup green onions, chopped These ingredients mix together to create a soft, tasty cornbread. The cornmeal gives it a nice texture, while the cheese adds richness. Jalapeños bring heat, and sugar balances it out. You can adjust the number of jalapeños based on how spicy you want your cornbread. Adding green onions is optional but gives a fresh taste. Enjoy gathering these items, and get ready for a great baking adventure! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key for even baking. While the oven heats, grease an 8-inch square baking dish or a cast-iron skillet. Use a bit of butter or oil to coat the bottom and sides. This helps the cornbread come out easily after baking. Next, gather a large bowl. In this bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to blend everything well. Mixing these dry ingredients ensures an even taste throughout the cornbread. In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk these together until the mixture is smooth. This step is important for a rich, creamy texture in your cornbread. Now, slowly pour the wet mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to mix gently. Focus on combining them without overmixing. It’s okay if the batter is slightly lumpy. Overmixing can make the cornbread tough, and we want it to be soft. Carefully fold in the shredded cheddar cheese and finely chopped jalapeños. If you like a bit more flavor, add some chopped green onions too. Make sure everything is mixed evenly. This adds delicious bursts of flavor in every bite. Pour the batter into your prepared baking dish. Spread it out evenly with a spatula. Place it in the preheated oven and bake for 20-25 minutes. Keep an eye on it. The top should turn golden brown and a toothpick should come out clean when inserted in the center. Once baked, take the cornbread out of the oven. Let it cool in the pan for a few minutes. After that, slice it into squares. Serve it warm and add a dollop of butter on top. For a fun touch, garnish with extra sliced jalapeños or green onions. You can also drizzle honey over each slice for added sweetness. Enjoy your flavorful cornbread! To get the best texture, mix your dry and wet ingredients separately. When you combine them, stir gently. Overmixing can make the cornbread tough. You want some lumps in the batter; they help keep it light. Bake until the top is golden brown. A toothpick should come out clean when it's ready. Adjust the spice by changing the jalapeño amount. For mild flavor, use just one jalapeño. For more heat, add two or even three! Remove the seeds for less heat. You can also try other peppers, like poblano or serrano, for different flavors. Serve cornbread warm for the best taste. Cut it into squares and add a pat of butter on top. For a colorful look, sprinkle chopped green onions or extra jalapeños. Drizzle with honey to enhance the sweetness. This adds a nice contrast to the spicy cheese. Toppings can take your cornbread to the next level. Try adding a dollop of sour cream or a sprinkle of cheese. You can also serve it with chili or soup. A side of honey butter makes it even better. Get creative and experiment with your favorites! Pro Tips Use Fresh Jalapeños: For the best flavor, opt for fresh jalapeños instead of jarred. Adjust the quantity based on your heat preference for a personalized touch. Let the Batter Rest: Allowing the cornbread batter to rest for about 10 minutes before baking can enhance the texture and flavor. Experiment with Cheese: Feel free to mix different types of cheese, like pepper jack or gouda, for a unique flavor profile that complements the jalapeños. Check for Doneness: Since ovens vary, keep an eye on the cornbread as it bakes. A toothpick inserted into the center should come out clean when it’s done. {{image_4}} You can switch out the sharp cheddar for other cheeses. Try pepper jack for a spicy kick. If you want a milder taste, use Monterey Jack. A mix of cheeses adds depth to your cornbread. For added nutrition, add vegetables to your batter. Corn kernels bring sweetness and texture. Bell peppers can add color and crunch. You can even toss in some spinach for a twist. Just chop them small so they blend well. You can make your cornbread sweeter. Add a bit more sugar or some honey. Diced fruits like blueberries or peaches are great too. For a savory twist, add herbs like thyme or rosemary. Each change will give you a new flavor. To make gluten-free cornbread, swap all-purpose flour for gluten-free flour. Look for a blend that includes xanthan gum. This will help keep the texture right. You can still use cornmeal for that classic taste. To keep your cornbread fresh, let it cool first. Once cool, wrap it in plastic wrap or foil. Store it in an airtight container at room temperature for up to three days. If you notice it getting dry, you can add a slice of bread to the container. This helps keep the cornbread moist. Freezing cornbread is simple. Slice your cornbread into squares. Wrap each piece tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. Be sure to label the bag with the date. Cornbread can last up to three months in the freezer. When you’re ready to eat it, just thaw it in the fridge overnight. Reheating cornbread is easy. You can use the oven, microwave, or stovetop. For the oven, preheat to 350°F (175°C). Place the cornbread on a baking sheet and cover it with foil. Heat for about 10-15 minutes. If using the microwave, put a slice on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. For the stovetop, place the slice in a skillet over low heat. Cover with a lid and warm for 3-5 minutes. Enjoy your cornbread warm with butter or honey! Yes, you can use regular milk. Buttermilk gives a nice tang. If you use regular milk, add 1 tablespoon of vinegar or lemon juice to sour it. Let it sit for five minutes before using. To change the heat, adjust the number of jalapeños. Use one for mild spice. For more heat, add two or three. You can also remove the seeds before chopping to lower the spice level. This cornbread pairs well with chili, soups, or grilled meats. You can also serve it with honey or butter on top. Try it with a fresh salad for a great meal. Check the top for a golden brown color. Insert a toothpick into the center. If it comes out clean, the cornbread is ready. If it sticks, bake for a few more minutes. Yes, you can make cornbread ahead. Just store it in an airtight container. It stays fresh for two days at room temperature. For longer storage, freeze it for up to three months. This blog post covered the key ingredients and step-by-step instructions to make cheddar jalapeño cornbread. I shared tips for texture and spice levels, plus fun variations. You can even store and reheat your cornbread easily. With this knowledge, you can create a tasty treat for any meal. Enjoy experimenting with flavors and variations. Cornbread is simple to make and sure to please everyone.

Cheddar Jalapeño Cornbread

A deliciously moist cornbread with sharp cheddar cheese and a kick of jalapeño heat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 9
Calories 200 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 quarter cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 quarter cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 1 to 2 fresh jalapeños, finely chopped
  • 1 quarter cup green onions, chopped (optional)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare an 8-inch square baking dish or a cast-iron skillet by lightly greasing it to prevent sticking.
  • In a spacious mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to thoroughly mix these dry ingredients until evenly blended.
  • In a separate bowl, combine the buttermilk, eggs, and melted unsalted butter. Using a whisk, blend these wet ingredients until the mixture is smooth and homogenous.
  • Gradually pour the wet mixture into the bowl containing the dry ingredients, gently mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s perfectly fine for the batter to be a little lumpy.
  • Carefully fold in the shredded sharp cheddar cheese, finely chopped jalapeños, and chopped green onions, if you're using them, ensuring an even distribution throughout the batter.
  • Pour the cornbread batter into your prepared baking dish, spreading it evenly with a spatula for an even bake.
  • Place the dish in the preheated oven and bake for 20-25 minutes. You'll know it's ready when the top is golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove the cornbread from the oven and allow it to cool for a few minutes in the pan before slicing it into squares for serving.

Notes

Serve warm with butter and honey for a delightful treat.
Keyword baking, cheddar, cornbread, jalapeño

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