Jalapeño Cheddar Cornbread Savory and Simple Recipe

Name: Jalapeño Cheddar Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup buttermilk; 2 large eggs; 0.25 cup vegetable oil; 1 cup shredded sharp cheddar cheese; 2 to 3 jalapeños, finely chopped; 2 tablespoons honey (optional)

November 27, 2025November 28, 2024 by Lily

Craving a tasty twist on classic cornbread? My Jalapeño Cheddar Cornbread recipe brings you bold flavors and simple steps. This dish is the perfect sidekick for any meal, adding a kick that impresses everyone. Whether you’re new to baking or a pro, you’ll find joy in making this savory treat. Ready to spice up your kitchen? Let’s dive into the delicious details!

Why I Love This Recipe

Delicious Flavor Combination: The mix of spicy jalapeños and sharp cheddar cheese creates a mouthwatering flavor that pairs perfectly with a variety of dishes.
Easy to Make: This cornbread recipe comes together quickly with simple ingredients, making it an ideal choice for both novice and experienced bakers.
Perfect for Any Occasion: Whether for a family dinner, barbecue, or holiday gathering, this cornbread is a crowd-pleaser that brings comfort to any meal.
Versatile Serving Options: Enjoy it warm with butter, drizzle it with honey, or serve it alongside chili for a delightful twist.

Ingredients

Complete Ingredients List

To make Jalapeño Cheddar Cornbread, gather these ingredients:

– 1 cup cornmeal

– 1 cup all-purpose flour

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1 cup buttermilk (or milk with 1 tablespoon vinegar added)

– 2 large eggs

– 1/4 cup vegetable oil

– 1 cup shredded sharp cheddar cheese

– 2-3 jalapeños, finely chopped (seeds removed for less heat)

– 2 tablespoons honey (optional, for a touch of sweetness)

Optional Ingredients for Extra Flavor

You can add a few optional ingredients to boost the flavor of your cornbread:

– Chopped green onions

– Diced red bell peppers

– Crumbled bacon

– Fresh herbs like cilantro or parsley

– Spices like cayenne or smoked paprika

These additions can make your dish even more exciting.

Tips for Selecting Fresh Jalapeños and Cheese

When choosing jalapeños, look for bright green peppers. They should feel firm and have smooth skin. Avoid any with wrinkles or spots. The heat level can vary, so taste a small piece if you’re unsure.

For cheese, sharp cheddar adds a great tang. Choose blocks of cheese for shredding, as pre-shredded cheese often contains anti-caking agents. Always check for freshness and smell to ensure you’re getting the best flavor.

Step-by-Step Instructions

Preparation Steps

Start by gathering your ingredients. You need cornmeal, flour, baking powder, salt, black pepper, buttermilk, eggs, vegetable oil, cheddar cheese, jalapeños, and optional honey. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan. You can also line it with parchment paper for easy removal.

In a large bowl, mix the cornmeal, flour, baking powder, salt, and black pepper. Stir these dry ingredients well. In another bowl, whisk together the buttermilk, eggs, vegetable oil, and honey if you want a hint of sweetness. Pour the wet mix into the dry mix. Stir gently until just combined. Avoid over-mixing.

Next, fold in the shredded cheddar cheese and chopped jalapeños. Make sure they are spread evenly throughout the batter. Pour the cornbread batter into your prepared baking pan. Smooth out the top with a spatula.

Baking Process and Timing

Place the baking pan in the preheated oven. Bake for 20 to 25 minutes. The top should turn golden brown, and the edges will pull away from the pan slightly.

Checking for Doneness

To check if your cornbread is done, insert a toothpick into the center. If it comes out clean, your cornbread is ready! Allow the cornbread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy your warm, cheesy, and spicy cornbread!

Tips & Tricks

Common Mistakes to Avoid

When making jalapeño cheddar cornbread, avoid overmixing the batter. Overmixing makes the bread tough. Mix just until the flour disappears. Keep an eye on your baking time. If you bake too long, the cornbread can dry out. Use a toothpick to check for doneness. If it comes out clean, it’s ready!

Enhancing Flavor with Add-ins

You can add more flavor to your cornbread. Consider mixing in cooked bacon bits for a smoky taste. Fresh herbs like cilantro or chives can add a nice touch. For a twist, try adding corn kernels for extra sweetness. If you like it spicy, toss in more jalapeños or even some diced green chilies!

Serving Suggestions and Pairings

Serve your cornbread warm, cut into squares. Top it with a pat of butter for richness. A drizzle of honey adds sweetness. Pair the cornbread with chili for a hearty meal. It also goes well with soups or stews. You can even serve it alongside grilled meats for a tasty barbecue!

Pro Tips

Use Fresh Jalapeños: For the best flavor and heat, use fresh jalapeños instead of pickled ones.
Adjust the Spice Level: If you prefer less heat, make sure to remove all the seeds and membranes from the jalapeños before chopping.
Add More Cheese: Feel free to mix in different types of cheese such as pepper jack for extra flavor and a little kick.
Storage Tips: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

Variations

Gluten-Free Version

To make a gluten-free jalapeño cheddar cornbread, swap the all-purpose flour for a gluten-free blend. Look for a mix that works well for baking. You can use one that includes rice flour, potato starch, and tapioca flour. This blend helps keep the texture light and fluffy. Always check the package for the correct measurement. You may need to adjust the liquid slightly if the batter seems too thick.

Spicy vs. Mild Jalapeño Options

When choosing jalapeños, you can go spicy or mild. For heat, keep the seeds and ribs in the pepper. This adds more spice to your cornbread. If you want a milder flavor, remove the seeds and ribs. You can also choose different types of peppers. Poblano or Anaheim peppers are great for a less spicy option. They will still give you that nice flavor without too much heat.

Alternative Cheese Choices

Cheddar is classic, but you can try different cheeses too. Monterey Jack adds a nice creaminess. Pepper Jack gives an extra kick with spices. If you want a tangy flavor, use feta or goat cheese. Both add unique tastes and pair well with jalapeños. Mixing cheeses can also create a more complex flavor. Experiment and find your favorite blend for a fun twist!

Storage Info

Best Ways to Store Leftovers

To keep your cornbread fresh, let it cool completely. Wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, refrigerate it. Just remember, cold air can dry it out.

Reheating Instructions

When you want to enjoy your cornbread again, preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes. If you prefer, you can also microwave individual pieces for 20-30 seconds. Just check that it’s warm all the way through.

Freezing for Future Use

To freeze your cornbread, cut it into squares first. Wrap each piece in plastic wrap, then place them in a freezer bag. This keeps them safe from freezer burn. You can freeze the cornbread for up to three months. When you’re ready to eat it, thaw it in the fridge overnight, then reheat as mentioned above. Enjoy that warm, cheesy goodness later!

FAQs

How can I make Jalapeño Cheddar Cornbread without buttermilk?

You can replace buttermilk with regular milk. Just add one tablespoon of vinegar to one cup of milk. Let it sit for five minutes to make a homemade buttermilk. This swap keeps the cornbread moist and fluffy.

Can I make this cornbread recipe ahead of time?

Yes, you can! Prepare the batter and store it in the fridge for up to 24 hours. When you’re ready, bake it as normal. This method saves time and makes serving easy.

What can I serve with Jalapeño Cheddar Cornbread?

This cornbread pairs well with chili, soups, or grilled meats. You can also serve it with butter or honey for extra flavor. For a fun twist, try it with a fresh salad or as a side for tacos.

In this article, we explored how to make delicious Jalapeño Cheddar Cornbread. We covered the ingredients, step-by-step instructions, and helpful tips. We also discussed variations for different diets and storage tips for leftovers.

With these insights, you can create the perfect cornbread that suits your taste. Enjoy experimenting and sharing this dish with friends and family. Your kitchen will smell great and everyone will be happ

$To make Jalapeño Cheddar Cornbread, gather these ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 2 large eggs - 1/4 cup vegetable oil - 1 cup shredded sharp cheddar cheese - 2-3 jalapeños, finely chopped (seeds removed for less heat) - 2 tablespoons honey (optional, for a touch of sweetness) You can add a few optional ingredients to boost the flavor of your cornbread: - Chopped green onions - Diced red bell peppers - Crumbled bacon - Fresh herbs like cilantro or parsley - Spices like cayenne or smoked paprika These additions can make your dish even more exciting. When choosing jalapeños, look for bright green peppers. They should feel firm and have smooth skin. Avoid any with wrinkles or spots. The heat level can vary, so taste a small piece if you're unsure. For cheese, sharp cheddar adds a great tang. Choose blocks of cheese for shredding, as pre-shredded cheese often contains anti-caking agents. Always check for freshness and smell to ensure you're getting the best flavor. {{ingredient_image_1}} Start by gathering your ingredients. You need cornmeal, flour, baking powder, salt, black pepper, buttermilk, eggs, vegetable oil, cheddar cheese, jalapeños, and optional honey. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan. You can also line it with parchment paper for easy removal. In a large bowl, mix the cornmeal, flour, baking powder, salt, and black pepper. Stir these dry ingredients well. In another bowl, whisk together the buttermilk, eggs, vegetable oil, and honey if you want a hint of sweetness. Pour the wet mix into the dry mix. Stir gently until just combined. Avoid over-mixing. Next, fold in the shredded cheddar cheese and chopped jalapeños. Make sure they are spread evenly throughout the batter. Pour the cornbread batter into your prepared baking pan. Smooth out the top with a spatula. Place the baking pan in the preheated oven. Bake for 20 to 25 minutes. The top should turn golden brown, and the edges will pull away from the pan slightly. To check if your cornbread is done, insert a toothpick into the center. If it comes out clean, your cornbread is ready! Allow the cornbread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy your warm, cheesy, and spicy cornbread! When making jalapeño cheddar cornbread, avoid overmixing the batter. Overmixing makes the bread tough. Mix just until the flour disappears. Keep an eye on your baking time. If you bake too long, the cornbread can dry out. Use a toothpick to check for doneness. If it comes out clean, it’s ready! You can add more flavor to your cornbread. Consider mixing in cooked bacon bits for a smoky taste. Fresh herbs like cilantro or chives can add a nice touch. For a twist, try adding corn kernels for extra sweetness. If you like it spicy, toss in more jalapeños or even some diced green chilies! Serve your cornbread warm, cut into squares. Top it with a pat of butter for richness. A drizzle of honey adds sweetness. Pair the cornbread with chili for a hearty meal. It also goes well with soups or stews. You can even serve it alongside grilled meats for a tasty barbecue! Pro Tips Use Fresh Jalapeños: For the best flavor and heat, use fresh jalapeños instead of pickled ones. Adjust the Spice Level: If you prefer less heat, make sure to remove all the seeds and membranes from the jalapeños before chopping. Add More Cheese: Feel free to mix in different types of cheese such as pepper jack for extra flavor and a little kick. Storage Tips: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. {{image_2}} To make a gluten-free jalapeño cheddar cornbread, swap the all-purpose flour for a gluten-free blend. Look for a mix that works well for baking. You can use one that includes rice flour, potato starch, and tapioca flour. This blend helps keep the texture light and fluffy. Always check the package for the correct measurement. You may need to adjust the liquid slightly if the batter seems too thick. When choosing jalapeños, you can go spicy or mild. For heat, keep the seeds and ribs in the pepper. This adds more spice to your cornbread. If you want a milder flavor, remove the seeds and ribs. You can also choose different types of peppers. Poblano or Anaheim peppers are great for a less spicy option. They will still give you that nice flavor without too much heat. Cheddar is classic, but you can try different cheeses too. Monterey Jack adds a nice creaminess. Pepper Jack gives an extra kick with spices. If you want a tangy flavor, use feta or goat cheese. Both add unique tastes and pair well with jalapeños. Mixing cheeses can also create a more complex flavor. Experiment and find your favorite blend for a fun twist! To keep your cornbread fresh, let it cool completely. Wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, refrigerate it. Just remember, cold air can dry it out. When you want to enjoy your cornbread again, preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes. If you prefer, you can also microwave individual pieces for 20-30 seconds. Just check that it’s warm all the way through. To freeze your cornbread, cut it into squares first. Wrap each piece in plastic wrap, then place them in a freezer bag. This keeps them safe from freezer burn. You can freeze the cornbread for up to three months. When you’re ready to eat it, thaw it in the fridge overnight, then reheat as mentioned above. Enjoy that warm, cheesy goodness later! You can replace buttermilk with regular milk. Just add one tablespoon of vinegar to one cup of milk. Let it sit for five minutes to make a homemade buttermilk. This swap keeps the cornbread moist and fluffy. Yes, you can! Prepare the batter and store it in the fridge for up to 24 hours. When you're ready, bake it as normal. This method saves time and makes serving easy. This cornbread pairs well with chili, soups, or grilled meats. You can also serve it with butter or honey for extra flavor. For a fun twist, try it with a fresh salad or as a side for tacos. In this article, we explored how to make delicious Jalapeño Cheddar Cornbread. We covered the ingredients, step-by-step instructions, and helpful tips. We also discussed variations for different diets and storage tips for leftovers. With these insights, you can create the perfect cornbread that suits your taste. Enjoy experimenting and sharing this dish with friends and family. Your kitchen will smell great and everyone will be happy!$