Description
This Cheddar Jalapeño Cornbread recipe delivers a delicious and spicy twist on a classic favorite. Perfect as a side dish for chili, barbecues, or any meal needing an extra kick, it’s easy to make and full of flavor. Enjoy the cheesy, spicy, and comforting taste of homemade cornbread that’s sure to be a hit!
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 1–2 jalapeños, diced (adjust to your spice preference)
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking pan.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Stir in the shredded cheddar cheese.
- Gently fold the diced jalapeños into the dry ingredients.
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
- Pour the wet ingredients into the bowl with the dry ingredients and jalapeños. Gently stir until just combined, being careful not to overmix; a few lumps are fine.
- Pour the batter into the prepared skillet or baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly before slicing and serving.
Notes
- For a crispier crust, preheat the cast iron skillet in the oven before adding the batter.
- Adjust the amount of jalapeños based on your preferred spice level, removing seeds and membranes for a milder flavor.
- Don’t overmix the batter to avoid tough cornbread.
- Serve warm with butter, honey, or alongside chili and soups.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cheddar jalapeno cornbread, jalapeno cornbread, spicy cornbread, cheesy cornbread, cornbread recipe, side dish, american cuisine, baking, vegetarian