Jalapeno Cheddar Cornbread Recipe
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There’s cornbread, and then there’s jalapeno cheddar cornbread – a game-changing side dish that takes your chili nights and BBQ gatherings to a whole new level. This isn’t just any cornbread recipe; it’s the perfect balance of moist, slightly sweet tender crumb with pockets of melted cheese, and just the right amount of jalapeño kick.
If it were up to my hubby, he’d be happy with a slab of meat and bread. Me? I like a little more variety in my meal but we agree that a bowl of stovetop chili or oven baked brisket is better with cornbread with fresh jalapenos. It’s an easy recipe and best of all takes less than one hour to make start to finish.
We’ll also share a simple way to make honey butter. The complex flavor of honey complements the spicy jalapenos.
Key Ingredient Notes
While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:
- Cheese: Freshly grated cheddar melts way better than the pre-shredded kind (which has anti-caking stuff that stops it from getting nice and gooey). In addition to adding it to our batter, we grate extra and sprinkle it over the top.
- Fresh Jalapenos: Leave some seeds in if you want more heat, or take them all out for a milder flavor.
- Buttermilk: It makes the cornbread super moist and gives it a slight tang that goes perfectly with the spicy jalapenos. The full-fat version is what we use for rich flavor and a soft tender crumb.
Best Cornmeal for Jalapeno Cheddar Cornbread
For your jalapeno cheddar cornbread, medium or stone-ground medium cornmeal usually works best because:
- It has enough texture to stand up to the jalapenos and cheese
- It provides good corn flavor without being too gritty
- It creates a tender but sturdy bread that doesn’t fall apart when you add mix-ins
- It absorbs the buttermilk well, creating moist cornbread
If you want a more rustic, traditional cornbread with pronounced texture, go with stone-ground medium or coarse. If you prefer a more delicate, cake-like texture, use fine grind.
How to Make The Perfect Jalapeno Cheddar Cornbread
Before you head to the recipe card, here are some helpful tips I’ve learned from making this dish many times:
Prep your ingredients and baking dish
The secret of making moist cornbread is in the details. Have your ingredients premeasured and ready to put together. Preheat your oven so it’s ready when you’re ready to bake. You’ll also want to prep a 9×13 baking dish. We choose to grease ours with butter. You could also line it with parchment paper.
Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
Prepare the Wet Ingredients
In a separate bowl, whisk the buttermilk, melted butter, and eggs until smooth and well blended.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir just until combined – don’t overmix! A few lumps are perfectly fine and will give you tender cornbread.
Add the Stars of the Show
Gently fold in the freshly grated cheddar cheese, scallions, and diced jalapenos. Remember, freshly grated cheese melts much better than pre-shredded!
Bake to Golden Perfection
Pour the batter into the baking dish. Bake for 20-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
Cool Slightly Before Serving
Let your cornbread rest in the skillet for about 10 minutes before cutting. This makes slicing easier and allows the flavors to settle.
Expert Tips for Foolproof Jalapeno Cheddar Cornbread
Stone-ground cornmeal gives the best texture and corn flavor
Buttermilk + baking soda work together as the perfect leavening team, creating a lighter, fluffier cornbread.
Fresh jalapeños provide better flavor than canned – adjust the amount based on how spicy you like it. Keep some of the seeds for extra heat or substitute with another pepper for extra heat such as a serrano.
Let your eggs come to room temperature before mixing for more even baking.
The toothpick test is your best friend for checking doneness – look for moist crumbs, not wet batter.
Make It Your Own: Easy Variations
Honey Jalapeno Cheddar Cornbread
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For conversion, use about 1/4 cup of honey to replace 1/4 cup of sugar. Since honey is liquid, you might want to reduce the buttermilk by about 1 tablespoon to maintain the right consistency.
Bacon Jalapeño Cornbread
Add 6-8 slices of cooked, crumbled bacon to the batter for a smoky, savory upgrade that’s perfect for breakfast or brunch.
Southwest Style
Mix in 1/2 cup of corn kernels (fresh or frozen) and 1/4 cup of chopped red bell pepper for extra color, texture, and flavor.
Extra Cheesy Version
Try a combination of cheeses – pepper jack for more heat, or mix cheddar with Monterey Jack for the ultimate cheese pull.
Herb Garden Fresh
Add 1-2 tablespoons of fresh chopped herbs like cilantro, thyme, or chives for a garden-fresh twist.
How to Store Leftover Cornbread
Store your cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. To reheat, warm frozen pieces in the microwave for 20-30 seconds or in a 300°F oven until heated through.
Stale cornbread can be frozen and used to make Cornbread Dressing or Cornbread Salad! They’re family favorites too.
Simple Toppings That Make It Special
- Honey butter: Mix equal parts softened butter and honey for a sweet topping
- Jalapeño jelly: Spread a little on a warm slice for sweet heat
- Whipped cinnamon butter: For a sweet-and-spicy contrast
- Avocado spread: Mashed avocado with lime makes a cool contrast to the spicy bread
How to make Honey Butter
Beat a stick of butter in the bowl of an electric mixer until light and fluffy.
Add powdered sugar and honey. Continue beating until well blended.
Store in a covered container in the refrigerator. Honey butter can also be frozen. We like to roll ours in a piece of plastic wrap in the shape of a tube and freeze it so it can be sliced for serving.
FAQs About Buttermilk Jalapeno Cheddar Cornbread
Can I make this cornbread in a cast iron skillet?
Yes! We did it with this cast iron cornbread recipe! A cast iron skillet gives the best crispy edges. Here’s how to do it:
For the Cast Iron Skillet Option
- A 10 or 12-inch skillet works best for this recipe.
- Preheat the skillet in the 400°F oven for about 10 minutes.
- Add 1-2 tablespoons of butter to the hot skillet before pouring in batter.
- Expect a shorter baking time (20-25 minutes) and crispier edges.
- The center will be slightly higher and fluffier in a skillet.
You can even use a muffin tin for cornbread muffins. Adjust the baking time accordingly (muffins typically take 15-18 minutes).
How spicy is this jalapeno cheddar cornbread?
With the seeds and membranes removed, the jalapenos add flavor with just a mild kick. For more heat, leave some seeds in or add an extra jalapeno. For less heat, use only one jalapeño.
What if I don’t have buttermilk?
You can make your own substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes until slightly curdled, then use as directed.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Jalapeno Cheddar Cornbread Recipe
Equipment
Ingredients
- 3 cups All-Purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 tbsp baking powder
- ¼ tsp baking soda
- 2 tsp kosher salt
- 2 cups buttermilk
- 3 large eggs lightly beaten
- 1 cup unsalted butter 2 sticks, melted
- 8 oz sharp cheddar grated and divided.
- ⅓ cup chopped scallions white and green parts, plus extra for garnish, 3 scallions
- 3 jalapeno peppers seeded and finely chopped
Honey Butter
- ½ cup salted butter softened
- ¼ cup powdered sugar
- 1 tbsp honey
Instructions
- Preheat the oven to 350 °F. Grease a 9×13 inch baking dish.
- Combine the flour, cornmeal, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, sugar, 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.
- 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.
- Make the honey butter by whipping the softened butter until light and fluffy. Add the powdered sugar and honey. Beat until combined and smooth.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Have you tried making cornbread with buttermilk before? Let me know in the comments below!
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
This easy buttermilk jalapeno cheddar cornbread recipe was first published on November 19, 2015. It has been updated to make it better for our readers.
Sugar? I didn’t want to assume anything…was this an addition or an omission? It is listed with the ingredients but not in the instructions.
Since I was unsure, I only used half the amount of sugar. It was really good with the hot bowl of chili! Definitely, a keeper!!!
Thank you so much for the heads up, Theo! I add the sugar with the wet ingredients and will be diving in to make the correction, I’m so glad that you enjoyed this recipe, It’s a favorite of ours too!
We make this all of the time. The kids are always requesting it.
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!