This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy
Bold and comforting, this Cheddar Cheese Jalapeno Cornbread is a delicious twist on the classic side! With melty cheese and a kick of heat from fresh jalapenos, this is the perfect hearty side dish.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!SAVE
Cornbread is a classic side dish that pairs well with so many of our favorite sides, but if you want to take it to the next level this cheddar jalapeño cornbread is the way to go!
Table of Contents
View more
Why You’ll Love This Recipe
Delicious Twist on a Familiar Side: If you enjoy cornbread, this is an amazing upgrade that offers salty cheese and a little kick of heat thanks to jalapeno peppers!
Easy to Make: With a simple cornbread batter and hands off baking, this side is stress-free and bakes away while you work on your main course.
Simple Ingredients: You probably have almost everything you need for this dish in your fridge and pantry already!
Can’t get enough cornbread? Try my Sweet Honey Cornbread or this Cowboy Cornbread Casserole!
Ingredients Needed
- Sugar: Helps balance the savory flavors with a bit of sweetness.
- Baking Powder and Baking Soda: Using both ensures that the cornbread doesn’t turn out too dense and has a nice light and fluffy quality instead.
- Unsalted Butter
- Buttermilk: Keeps the cornbread moist and tender as it bakes.
- Cheddar Cheese: Jack or Pepper Jack cheese would also be delicious.
- Canned Corn: Doubles down on the delicious corn flavor and makes this cornbread even more filling.
- Jalapenos: Pair perfectly with the cheddar and corn flavors and provide a slight kick of heat.
How to Make this Cheddar Cheese Jalapeno Cornbread
- Step 1: In a large bowl, whisk together dry ingredients (flour, sugar, salt, baking soda, baking powder, and cornmeal).
- Step 2: In a separate bowl, mix wet ingredients (eggs, buttermilk, and melted butter).
- Step 3: Pour the buttermilk mixture into the dry ingredients and mix until just combined.
- Step 4: Stir the cheddar cheese, diced jalapenos, and corn into the batter.
- Step 5: Melt 2 tablespoons of butter in a 10-inch oven-safe skillet. A cast-iron skillet works best.
- Step 6: Pour batter into the prepared cast-iron skillet. Top with cheddar and jalapeno slices, then bake at 400 degrees F for 20 to 25 minutes or until golden brown. Cool for 5 minutes, then slice and serve.
Recipe Tips
- If you don’t have buttermilk handy, you can make your own by combining a cup of regular milk with a tablespoon of either lemon juice or white vinegar. Give it 10 minutes to sit, then stir well and use in the batter.
- A 9×9 baking dish can be used if you don’t have an oven-safe skillet. You’ll still need to add melted butter to the bottom of the baking dish for the best results.
- If you’re worried about the cornbread getting too brown on the top, cover with aluminum foil for the last stretch of baking.
- Do a toothpick test by inserting a toothpick into the center of the cornbread. If it comes out clean, it’s done baking.
