Sweet and Spicy Jalapeno Cheddar Cornbread is an easy to make recipe that goes perfectly with any meal that needs spiced up. It’s delicious any time of year and makes enough to feed a good-sized crowd.
I couldn’t wait to share this cheesy Jalapeno Cornbread recipe with you! Do you remember that amazing Sweet Potato and Black Bean Chili that I made? I am just drooling thinking about it. I’ve got to make a double batch next time. Well, when I shared the recipe, I told you that I served it with Jalapeno Cheddar Cornbread. This chili with this cornbread makes one delicious dinner!
I’ve made this cornbread several times. I make it whenever I make other warm or spicy meals regardless of the time of year. This recipe makes a full 9×13 pan, so there is always enough to go around. This cornbread has a soft tender interior with a nice light crunch on the top from the sprinkled cheese. I love the little kick that you get from the jalapeno in contrast to the sweetness of the cornmeal. I’ve even been known to drizzle honey over a nice big warm slice.
I always grate a good Cheddar cheese such as Tillamook for this bread, but you can speed up the process and use the pre-shredded cheese for convenience.
Don’t have time to make it now? Pin it for later!
Jalapeno Cheddar Cornbread
Ingredients
- 3 cups All-Purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 large eggs lightly beaten
- 1 cup unsalted butter 2 sticks, melted
- 8 ounces sharp cheddar grated and divided.
- 1/3 cup chopped scallions white and green parts, plus extra for garnish, 3 scallions
- 3 jalapeno peppers seeded and minced
Instructions
- Combine the flour, cornmeal, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter.
- Using a wooden spoon, stir the wet and dry ingredients together until just combined. Don't over mix. Mix in 2 cups of the Cheddar cheese, scallions and jalapenos. Allow to sit at room temperature for 20 minutes.
- Preheat the oven to 350 Degrees F. Grease a 9x13 inch baking dish.
- Pour the batter into the prepared dish. Sprinkle with the remaining grated cheese and extra chopped scallions.
- Bake for 30 to 35 minutes. Serve warm or at room temperature.
Notes
I hope you will give this cornbread a try. I think it will become a regular favorite on your table, just like it is on mine.
Here are some recipes that I love having this cornbread with!
Pulled Pork Green Chili Verde
Sweet Potato and Black Bean Chili
Shrimp, Duck and Andouille Gumbo
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I love that you added jalapenos and cheese to your cornbread, Julie! It sounds and looks delicious. I can’t wait to try it, and your chili recipe. Thank you for sharing the recipes!
Thank you Shari! I hope you will let me know what you think if you get a chance to make it.
Fully loaded with great ingredients. I would definitely serve these with soup at the beginning of my meal. I can actually serve it as a meal, with soup at lunch time. I love the addition of cheese!
Thank you Liz. They are moist and definitely hearty. We love them with soup.
This cornbread looks divine, Julie! Served with a bowl of steaming hot chilli – this is my idea of the perfect dinner! Can’t wait to give the recipe a try! 🙂
Thank you Jess! It is a match made in tummy heaven!
You bake the most amazing breads and cakes! Do you do baking lessons?! I love corn bread and oh with jalapeno and cheese, delicious! What a perfect sharing dish for Fiesta Friday! 🙂
Thank you Petra for you kind comments! I actually do give a friend cooking lessons and we have a great time. I also love taking them. Thank you for co-hosting this week!
Hi Julie, I love cooking together with friends and how perfect to give lessons 🙂 I enjoy cooking lessons, it is always great to see how others are cooking!
Am so glad to get the opportunity to co host! 🙂
I love cornbread, especially served with chili–it makes such a great meal! This cheesy cornbread looks and sounds so good!
Thank you Nancy! We are on the same page with this one!
Wow, that is one delicious looking cornbread! I love the cheesy spicy combination of flavors – yummy 🙂
Thank you Lily! Have a great weekend!
I know that I would just love eating your cornbread! It is just perfect with some chili! Thanks for sharing, Julie!
Thank you so much! Enjoy your weekend!
Julie, you steal my heart with your baked goods. You know I have a soft spot for jalapenos! 😉
Ha! Thank you Debbie. Nothing tricky about this one my friend. I think you and hubby would love it. Something to keep you warm on the most beautiful mountain!
Absolutely delicious Julie!!!
I have to make this bread as a baking challenge with one of the groups on Facebook. Will keep you posted how mine goes!!
Thank you Sonal. I’m excited and can’t wait to see how your challenge goes. It’s easy and delicious.
That is one delicious looking cornbread! I am definitely going to try it. I prefer the savory breads to the sweet ones. Have a good weekend.
Thank you! It is about the only cornbread that I make anymore. You have a good weekend too!
Sounds wonderful, Julie! Cornbread perfection with the cheese and jalapeno flavors! 🙂
Thank you Anna! It is yummy and will feed a small army!
Definitely want to make some! 🙂
Wow-weeeeee Julie, whip me up some of those and I’ll take the next flight out to Nebraska, that and your bowl of chili. Gorgeousness, love it! 🙂
You hop a plane and I’ll have chili and cornbread ready for you! Maybe even a glass of wine to celebrate. 🙂
Wow! That looks delicious, Julie! Love the flavors!
Thank you Sonal! It’s a favorite in our house!
Hi Julie, just sounds like a perfect pairing!
Thank you Cheryl! It is pretty darned yummy!
I love cornbread and I love Ina’s recipes! I just happen to have some jalapenos left from my garden… Try using blue cornmeal some time – a little different and use red jalapeno peppers. Looks delicious and I can just taste how good they are Julie 🙂
Thank you Judi! I love Ina too. I bet the red jalapeno peppers are so pretty in this bread. Using green and red would make it a spicy Christmas cornbread!
Now that’s my kind of cornbread!!! Cornbread with real flavor!!!
Love a good cornbread especially with jalapeno and cheddar. . I have made two batches this week for two different stuffing recipes. Does this recipe really take 1 cup of butter?
Hey also I was going to ask you about the Cookies Banner but when I clicked on the more info button and I got a 404 error page. Give me a shout if you have time to talk today or tomorrow. :))
Howdy Quinn! This recipe really takes a cup of butter! I said it was good didn’t I?
Are you talking about the Throwback Thursday badge? I actually just copied it from your site. When I clicked on it I got a 404 error on your site too. I was going to say something but must have forgotten. I have time to chat. What is best for you?
Wow I bet it is good with a cup of butter. What is on Julie’s bread making menu for Thanksgiving? I am bringing homemade bread to my in-laws but haven’t decide what I am making yet. Actually I was talking about the banner at the top of your page that says this site uses cookies, then on the right site is an Okay button and a More Infor button.
My cornbread is always so dry. Your’s looks moist and just perfect. Saved this one also along with the chili what a great meal.
Thank you Suzanne! It really is moist and delicious. It lasts for several days too. Thanks for stopping and enjoy your day!
I’ve never had spicy corn bread and I can’t wait to try this one. I love the Cheddar cheese addition -yumm!
Thank you! It’s a keeper Ana! Let me know what you think.
Looking forward to making both!
Thank you Johanne!
I made your squash onion dish yesterday and loved it! I might add a sprinkle of cayenne pepper next time and serve it as a delicious side.
This sounds amazing! I love the nice spicy twist on corn bread! yumm
It is yummy Lynz!
I can imagine yumm and with the chili your son made would be amazing!
Lovely moist bread Julie. As I always say you are a pro at baking 🙂
Thank you skd! So happy that you stopped by today!