This Savory Cheddar Cheese Jalapeno Cornbread is homemade from scratch with a hint of spice. It's baked with crispy edges with a soft center. This is the best cheesy cornbread with a twist!
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This post was originally published in 2020. It has since been updated.
Cornbread is really one of my favorite side dishes to complement a meal. It is often served savory or sweet. If you're looking for the sweet Jiffy Cornbread taste, add ⅓rd to ½ cup of sugar.
Table of Contents
How Spicy is it?
In comparison to other peppers, jalapenos are fairly mild. Jalapenos are great when you are looking to add a little kick to a dish without compromising flavor.
The inside flesh and membrane of the jalapeno is the hottest. Both the seeds and membrane are removed in this recipe. If you are looking for more spice, you can leave the membrane in, and chop it up.
I like to add a jalapeno slice to each serving. This ensures each piece has a little heat, but it's totally optional.
You can also substitute a different pepper, such a serrano if you're looking for additional heat.
How to Make Jalapeno Cheddar Cornbread
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat oven to 400 degrees.
- Add cornmeal, flour, baking powder, salt, pepper, jalapenos, and shredded cheddar to a mixing bowl. Stir to combine.
- Next, add in the eggs, ¼ cup melted butter, and buttermilk. Stir to combine
- Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.
- While the skillet is hot, pour the mixture into the cast iron skillet. Alternatively (if you aren't using a cast iron), add the mixture to the baking dish/pan you are using to prepare the dish.
- Bake.
What Type of Cornmeal to Use
You will need yellow cornmeal along with all-purpose flour, baking powder, and salt.
Self-Rising Cornmeal Mix
You can also use self-rising cornmeal which replaces the need for cornmeal, flour, and baking powder because it’s already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). You can purchase it here, it’s available here on Amazon. If you go this route you will need 2 cups for this recipe.
What Kind of Cheese to Use
I use sharp cheddar. You can use whatever you wish and feel free to use a combination of different flavors.
Fresh or Jarred Jalapenos
You can use fresh or jalapenos from a jar in this recipe.
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Baking Temperature
The cornbread should be baked in the oven on 400 degrees.
Do You Have to Use a Cast Iron Skillet?
My firm opinion is yes if you want the best-tasting cornbread, especially one with a crispy crust. A cast iron will also cook the cornbread more evenly. But you can still use this recipe without a cast iron. You can use an 8x8 baking dish/cake pan.
The cornbread will taste much better using a cast iron skillet and it is traditionally prepared using one.
How to Substitute Buttermilk
You can make your own buttermilk using 1 ½ cups of milk and 1 tablespoon of lemon. Read more about How to Make Buttermilk here.
Substitution and Add-in Ideas
- Creamed Corn or Whole Kernel Corn
- Sugar or Sweetener for sweet bread
- Other Flavors of Cheese
How to Warm it Up
The best way to get it to taste like it did fresh out the oven, is to reheat it in the oven or air fryer on 350 degrees until warm.
What to Pair it With
Classic Butter Beans Recipe
Southern Collard Greens
Southern Cabbage
Southern Green Beans
Oven Baked Roasted Corn
Sweet Potato Beef Chili
Creamy Seafood and Shrimp Chili
More Cornbread and Biscuit Recipes
Homemade Southern Style Cornbread
Air Fryer Cornbread
Keto Low Carb Cornbread
Southern Cornbread Dressing
Sweet Potato Biscuits
Honey Cornbread
Homemade Maple Butter
Homemade Blueberry Cornbread
Cornbread Muffins
Pumpkin Cornbread
Sweet Potato Cornbread
Cornbread Casserole
More Southern Recipes
Southern Cornbread Dressing
Southern Candied Sweet Potatoes
Southern Soul Food Baked Mac and Cheese
Southern Mustard Greens
Okra and Tomatoes
Instant Pot Black Eyed Peas
Get a full listing of Southern Soul Food Recipes here.
Savory Cheddar Jalapeno Cornbread
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper or adjust to taste
- 2 fresh jalapenos finely chopped, seeds removed
- 2 cups shredded cheddar cheese
- 1 ½ cups buttermilk See notes for substitution.
- 2 large eggs
- ¼ cup unsalted butter ½ stick, melted, measured solid.
- 2 tablespoons unsalted butter Used to grease the skillet/pan.
Instructions
- Preheat oven to 400 degrees.
- I like to use my food processor to shred the cheese and jalapenos. It saves a lot of time.
- Add the cornmeal, flour, baking powder, salt, pepper, jalapenos, and shredded cheddar to a mixing bowl. Stir to combine.
- Next add in the eggs, ¼ cup melted butter, and buttermilk. Stir to combine.Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
- Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges. You can skip this step if you aren't using a cast iron skillet.
- While the skillet is hot, pour the mixture into the cast iron skillet. Alternatively (if you aren't using a cast iron), add the mixture to the buttered baking dish/pan you are using to prepare the dish. (See notes.)
- Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and returns clean.
- I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
Video
Notes
- You can make your own buttermilk using 1 ½ cups of milk and 1 tablespoon of lemon. Read more about How to Make Buttermilk here.
- You can use fresh or jalapenos from a jar in this recipe.
- The size of the jalapenos does not matter for this recipe. If you grab 2 really large ones, the cornbread will be a little spicier. If you grab small ones, it will be less spicy, etc.
- You can also substitute a different pepper, such a serrano if you're looking for additional heat.
- I like to add jalapeno slices to the top of the cornbread prior to baking. This is optional.
- To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet.
- You can use vegetable oil instead of butter if you wish.
- If you are not using a cast iron skillet, simply grease an 8x8 pan using the melted butter and add the batter.
- If you're looking for the sweet Jiffy Cornbread taste, add ⅓rd to ½ cup of sugar.
- If you wish to make this low carb, follow this Low Carb Cornbread recipe and add the cheese and jalapenos to the dry ingredients.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Petitechef says
Hi Brandi! I made this cornbread recipe for this past Fourth of July weekend and it was received well. This is a creative twist on an old fave! We enjoyed the peppery kick and that we all got a piece that is crispy on the outside and tender inside. We love spicy food but also like our cornbread on the sweeter side so I did take the suggestion to add sugar in the mix. Turned out to be an ideal savory flavor. Thanks!
staysnatched says
Your photos were gorgeous! Thanks for sharing!
Ashley says
I made this for 4th of July and it was a huge hit! Everyone loved it. I will definitely be making this again. Thanks for the great recipe!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Ashlea says
After we made this recipe, my husband I both decided that this is the ONLY cornbread recipe we will be making in our house! The recipe is so easy to follow and the cornbread always comes out perfectly tender and full of flavor.
staysnatched says
haha! Yes! I love to hear that.
Tori says
This was the best cornbread my roommate and I have ever had, which is HUGE considering we are both from the south and have eaten a lot of cornbread throughout our lives. This will be a regular in our household!
staysnatched says
Yay! That's a great compliment to hear!
Robin Nordman says
This looks so yummy! Can't wait to try.
staysnatched says
I hope you enjoy the recipe.
Lauren says
This is a great recipe. I was nervous since this is my first time making corn bread that isn't Jiffy so I followed the recipe exactly as it says (with the added sugar) and I loved it.
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Chavez Adams says
This HITS!!! My fav!!
staysnatched says
Thank you! I'm glad you enjoy it.
Ashley says
Looooove this recipe. I had these ingredients all in my fridge and cabinet, so it makes me so excited I can make this often. It was a hit at Thanksgiving.
staysnatched says
Wonderful! It's great for the holidays or just for dinner!
Felicia says
This is so good!! I had some at a restaurant this weekend and I knew I wanted to try it at home. I used the food processor for the cheese and jalapeños just as Brandi suggested. This was super easy to put together. Thank you for this recipe!!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Teri says
When wondering what to do with the jalapeños from my garden this was what I was looking for. Threw it into my air fryer bc I’m over turning on the oven for now. Paired this with your turkey chili recipe!
staysnatched says
That sounds amazing!
Cassandra P says
I made this recipe to go along with chili I made. The cornbread did not disappoint. I love my cornbread a little on the sweet and added the sugar that you recommended in your tips. It was so delicious and will definitely make it again.
staysnatched says
I’m so glad you enjoyed it!
Ashley says
Wow! Made this to pair with your amazing red beans and rice recipe, and it was perfect! Did half jalapeño and half just cheese for the kids. The texture of the crust and the inside of the cornbread was the ideal consistency .
staysnatched says
Yay! I love that idea!
Kymberly Miller says
I absolutely loved this bread! Paired it with her black eyed peas & collards recipe. It is my new favorite cornbread. Can’t wait to try it with chili.
staysnatched says
Such a great combo!