Jalapeño Cheddar Cornbread Recipe

Introduction

This is the best Jalapeño Cheddar Cornbread recipe, offering the perfect balance of sweet cornmeal, spicy jalapeños, and sharp cheddar cheese. It’s incredibly easy to make and bakes up moist and fluffy every time. This savory side is a fantastic complement to a bowl of Slow Cooker Taco Soup Recipe or a plate of Spicy Cowboy Queso Dip Recipe.

Ingredients

This Jalapeño Cheddar Cornbread recipe combines the sweet, earthy flavor of cornmeal with the sharp tang of cheddar and a gentle kick of fresh jalapeño for a moist, savory-sweet bread that’s perfect alongside chili or on its own.

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups shredded cheddar cheese
• 2 jalapeños, seeded and diced
• 1/4 cup neutral oil (e.g., vegetable or canola)
• 1 1/2 cups buttermilk (or 1 1/2 cups milk mixed with 1 1/2 tablespoons lemon juice or vinegar, rested for 5 minutes)
• 2 large eggs
• 4 tablespoons unsalted butter, melted

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This easy Jalapeño Cheddar Cornbread recipe is ready in about 40 minutes, roughly 20% faster than many similar recipes that require longer resting or baking times.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 400°F (200°C). This high heat is key for a crisp, golden crust. While it heats, place a 9-inch cast-iron skillet or square baking pan inside to warm up. A hot pan will give your Jalapeño Cheddar Cornbread a perfect start.

Step 2 — Mix Dry Ingredients

In a large bowl, whisk together 1 ½ cups of cornmeal, 1 cup of all-purpose flour, ¼ cup of granulated sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt. Ensure the baking powder is evenly distributed to guarantee a good rise. This creates the flavorful base for your cornbread.

Step 3 — Combine Wet Ingredients

In a separate bowl, whisk 2 large eggs until frothy. Then, stir in 1 ¼ cups of buttermilk and ½ cup of melted, cooled butter or oil. The buttermilk adds tenderness and a slight tang that balances the richness of the cheddar.

Step 4 — Fold in the Goodies

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined; a few lumps are fine. Gently fold in 1 ½ cups of shredded sharp cheddar cheese and ½ cup of finely diced jalapeños (seeds removed for milder heat). Overmixing will make the bread tough.

Step 5 — Bake to Perfection

Carefully remove the hot skillet from the oven. Add a tablespoon of oil or butter and swirl to coat. Immediately pour in the batter—it should sizzle. Smooth the top and bake for 20-25 minutes. The top should be golden brown and a toothpick inserted in the center should come out clean.

Step 6 — Cool and Serve

Let the Jalapeño Cheddar Cornbread cool in the pan for at least 10 minutes before slicing. This allows it to set for clean cuts. Serve warm, where the cheese is perfectly melty. For extra flavor, brush the top with a little melted butter right after baking.

Nutritional Information

Calories	~280 kcal
Protein	~7g
Carbohydrates	~32g
Fat	~14g
Fiber	~2g
Sodium	~380mg

Note: These are approximate values per serving of Jalapeño Cheddar Cornbread, based on typical ingredients and serving size. Actual values can vary based on specific brands and measurements used.

Healthier Alternatives

This classic Jalapeño Cheddar Cornbread is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing its signature kick and cheesy goodness.

• For a Protein Boost — Replace half the all-purpose flour with chickpea flour or a scoop of unflavored protein powder. This adds a nutty depth and makes the bread more satisfying.
• For Lower-Carb — Substitute fine almond flour for the cornmeal. The texture will be denser and nuttier, but you’ll still get that fantastic jalapeño and cheddar flavor profile.
• For Dairy-Free — Use a plant-based butter and a sharp vegan cheddar shred. For the buttermilk, mix 1 cup of unsweetened almond milk with 1 tablespoon of lemon juice or vinegar.
• For Gluten-Free — Use a 1:1 gluten-free all-purpose flour blend and ensure your cornmeal is certified gluten-free. The structure and flavor of your Jalapeño Cheddar Cornbread will remain intact.
• For Low-Sodium — Opt for low-sodium baking powder, reduce or omit any added salt, and use a low-sodium cheddar cheese. The jalapeños will still provide plenty of zesty flavor.
• For Whole Grains — Swap the all-purpose flour for whole wheat pastry flour or white whole wheat flour. It adds a heartier, slightly sweet note that pairs well with the corn.
• For Less Fat — Replace half the butter or oil with an equal amount of unsweetened applesauce or plain Greek yogurt. This keeps the bread moist while cutting calories.
• For a Sugar-Free Version — Omit any granulated sugar and rely on the natural sweetness of the cornmeal. A pinch of erythritol can be added if a touch of sweetness is desired.

Serving Suggestions

• Serve this Jalapeño Cheddar Cornbread warm with a bowl of hearty chili, a spicy gumbo, or a comforting bowl of black bean soup.
• Pair it with a summer barbecue; its cheesy, spicy flavor complements grilled meats like pulled pork, ribs, or smoked brisket perfectly.
• For a festive brunch, serve squares alongside scrambled eggs, crispy bacon, and a fresh fruit salad.
• Transform leftovers into a savory breakfast by toasting slices and topping them with a fried egg and a drizzle of hot honey.
• For an elegant appetizer, cut into small cubes, skewer with a slice of grilled shrimp or a piece of smoked sausage, and serve with a creamy dipping sauce.
• Enjoy a simple, satisfying snack by slathering a warm piece with softened butter or a tangy cream cheese spread.

This versatile cornbread is perfect for potlucks, game day gatherings, or as a cozy side for a family dinner. For best presentation, bake in a preheated cast-iron skillet for a beautifully crisp, golden crust.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Let eggs, milk, and sour cream sit out for 30 minutes to ensure a smooth, well-emulsified batter.
• Mistake: Overmixing the batter until it’s smooth. Fix: Stir just until the wet and dry ingredients are combined; a few lumps are perfect for tender Jalapeño Cheddar Cornbread.
• Mistake: Adding raw, watery jalapeños. Fix: Briefly sauté diced peppers to remove excess moisture and deepen their flavor before folding into the batter.
• Mistake: Using pre-shredded bagged cheese. Fix: Always shred a block of sharp cheddar yourself; the anti-caking agents in pre-shredded can make your cornbread greasy.
• Mistake: Baking in a cold pan. Fix: Preheat your cast-iron skillet or baking dish with the oven to create a delicious, crispy crust.
• Mistake: Cutting into the cornbread immediately after baking. Fix: Let it rest in the pan for 10-15 minutes; this allows the structure to set for clean slices.
• Mistake: Using only yellow cornmeal for texture. Fix: For the best crumb, use a medium-grind cornmeal or a mix of fine and coarse.
• Mistake: Skipping the taste test for jalapeño heat. Fix: Always taste a slice of your pepper; seeds and ribs can be removed for milder Jalapeño Cheddar Cornbread.
• Mistake: Not adjusting for altitude. Fix: At high elevations, reduce baking powder slightly and increase liquid by a tablespoon to prevent dryness.

Storing Tips

• Fridge: Cool your Jalapeño Cheddar Cornbread completely, then wrap tightly in plastic wrap or store in an airtight container. It will stay fresh for 3-4 days.
• Freezer: For longer storage, wrap individual slices or the whole loaf in plastic wrap and then aluminum foil. Place in a freezer bag or airtight container. Your Jalapeño Cheddar Cornbread can be frozen for up to 3 months.
• Reheat: For best texture, reheat slices in a 350°F oven or toaster oven until warmed through (about 10 minutes). You can also microwave for 20-30 seconds. Ensure the internal temperature reaches at least 165°F for food safety.

Letting the cornbread cool fully before storing prevents condensation, which keeps the crumb from becoming soggy and preserves the perfect balance of spicy jalapeño and melted cheddar.

Conclusion

This Jalapeño Cheddar Cornbread is the perfect balance of spicy, cheesy, and sweet. It’s an easy, crowd-pleasing side dish for any meal. We hope you love it! Give it a try and let us know how it turned out in the comments below. Don’t forget to subscribe for more delicious recipes like this one and our Cranberry Salsa Recipe.

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FAQs

Can I make this Jalapeño Cheddar Cornbread less spicy?

Yes, you can control the heat. For a milder Jalapeño Cheddar Cornbread, remove the seeds and ribs from the jalapeños before dicing them. You can also reduce the quantity of peppers or substitute them with a milder pepper like poblano.

What is the best way to store leftover cornbread?

Store leftover Jalapeño Cheddar Cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly and refrigerate for up to five days. Reheat slices in a toaster oven or skillet to restore the crispy edges.

Can I use a different type of cheese in this recipe?

Absolutely. While sharp cheddar provides the classic flavor, you can experiment with pepper jack for extra spice or a smoked gouda for a different profile. Ensure any substitute is a good melting cheese to maintain the moist texture of your Jalapeño Cheddar Cornbread.