Recipe Card
Servings & Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 slices (8×8 pan)
Dietary Badges:
✔ Vegetarian
✔ Southern-Inspired
✔ Crowd-Friendly
🛒 Ingredients
- Yellow cornmeal
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sugar
- Buttermilk
- Eggs
- Unsalted butter (melted)
- Sharp cheddar cheese, grated
- Jalapeños (seeded and chopped)
- Optional: Extra jalapeños and cheddar for topping
👩🍳 Instructions
- Preheat oven to 400°F (200°C). Grease or line an 8×8 baking dish or cast-iron skillet.
- Whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
- Stir wet mixture into dry until just combined. Do not overmix.
- Fold in cheese and jalapeños until evenly distributed.
- Pour batter into the pan, smoothing the top. Garnish with extra jalapeños and cheese if desired.
- Bake 20–25 minutes until golden and a toothpick comes out clean.
- Cool slightly, then slice and serve warm.
Notes:
- Serve with butter, chili, or barbecue.
- Adjust jalapeños for desired spice level.
Introduction
This Jalapeño Cheddar Cornbread is the ultimate upgrade to classic cornbread: buttery, cheesy, and perfectly spiced with fresh jalapeños. Baked golden in a skillet or pan, it pairs beautifully with chili, barbecue, or soups—or stands alone as a cozy snack.
Step-by-Step Cooking Guide
Step 1 – Prep the oven & pan
Grease your pan or skillet for a crisp edge. Cast iron gives the best golden crust.
Step 2 – Mix the dry ingredients
Cornmeal, flour, baking powder, baking soda, salt, and sugar—this ensures even distribution of leavening.
Step 3 – Whisk the wet mixture
Blend buttermilk, eggs, and melted butter until smooth. Tip: Make sure butter is slightly cooled so it doesn’t scramble the eggs.
Step 4 – Combine gently
Mix wet into dry just until combined. Overmixing makes cornbread dense.
Step 5 – Fold in cheese & jalapeños
Sharp cheddar adds richness, while jalapeños give a kick. Adjust spice level by leaving in some seeds or adding extra peppers.
Step 6 – Bake & enjoy
Bake until the top is golden. Let cool slightly before slicing to prevent crumbling.
Ingredient Details & Substitution Tips
- Cornmeal: Yellow for classic flavor; white cornmeal works too.
- Buttermilk: Adds tang and tenderness. Sub with milk + 1 tbsp vinegar/lemon juice.
- Cheese: Sharp cheddar is bold, but pepper jack or smoked gouda add variety.
- Jalapeños: Fresh gives the best heat. For milder cornbread, use one pepper or sub with canned green chiles.
Variations & Serving Suggestions
- Honey Butter Cornbread: Drizzle warm slices with honey butter.
- Extra Spicy: Add cayenne powder or diced serrano peppers.
- Tex-Mex Style: Mix in corn kernels or black beans.
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Serving Ideas:
- With chili or stew.
- As a barbecue side dish.
- With scrambled eggs for a bold breakfast.
Storage & Make-Ahead
- Refrigeration: Store tightly covered up to 4 days.
- Freezing: Wrap slices individually and freeze up to 2 months. Reheat in oven at 325°F for 10 minutes.
- Make-Ahead: Batter can be mixed (without jalapeños/cheese) a few hours ahead; fold in just before baking.
FAQs
Q: Can I make this in muffin form?
A: Yes—bake at 400°F for 15–18 minutes.
Q: Can I skip the sugar?
A: Absolutely, though a touch of sugar balances the spice.
Q: Can I make it gluten-free?
A: Yes—substitute a 1:1 gluten-free flour blend.
Personal Note
Cornbread is one of those dishes that feels like home. The jalapeño-cheddar twist makes it bold and irresistible—especially baked in cast iron for those crispy edges. It’s my go-to side for chili nights, and it always disappears fast.
👉 Do you prefer your cornbread sweet and mild or spicy and cheesy?
