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Easy Jalapeno Cheddar Cornbread

This Easy Jalapeno Cheddar Cornbread is savory, spicy, and homemade from scratch. It’s baked with crispy edges with a moist center. Feel free to add in creamed corn if you wish!

jalapeno cheddar cornbread in a cast iron wedge pan

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Cornbread is really one of my favorite side dishes to compliment a meal. It is often served savory or sweet. If you’re looking for the sweet Jiffy Cornbread taste, add 1/3rd to 1/2 cup of sugar.

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.

raw eggs, butter, cheddar cheese, fresh jalapenos, and salt and pepper on a flat surface

Self Rising Cornmeal Mix

Self-rising cornmeal is used in this recipe because it is already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). I recommend you purchase your own, it’s available here on Amazon.

You can make your own by combining 2 cups of cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. You can read more about How to Make Self Rising Cornmeal here.

self rising cornmeal mix and buttermilk

How to Make Jalapeno Cheddar Cornbread

  1. Preheat oven to 400 degrees.
  2. You can use a cast iron wedge pan or 10 inch cast iron skillet for this recipe. Pour melted butter throughout the cast iron skillet pan. 
  3. Add the cornmeal, salt, jalapenos, and shredded cheese to a mixing bowl. Stir to combine.
  4. Next add in eggs, melted butter, and buttermilk. Stir to combine.
  5. 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.
  6. When using the wedge pan I transfer the batter from the mixing bowl to a mixing cup with a spout to make it easier to pour into the wedge pan.
  7. Pour the mixture into the cast iron skillet, reserving about an inch from the top. There is enough batter to prepare 2 batches using the cast iron wedge pan.
  8. Bake for 25 minutes or until a toothpick can be inserted and return clean.
  9. I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
a collage photo that demonstrates how to mix cornbread batter in a glass bowl

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.

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 8×8 baking dish/cake pan.

The cornbread will taste much better using a cast iron skillet and it traditionally prepared using one.

Do You Have to Use Baking Powder?

In this recipe, the baking powder is already mixed with the cornmeal mix. In general, baking powder is needed in order for the cornbread to rise.

unbaked jalapeno cheddar in a cast iron wedge pan

How to Substitute Buttermilk

You can make your own buttermilk using 1 1/2 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
a plate of jalapeno cheddar cornbread along with jalapeno cheddar cornbread in a cast iron wedge pan

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

Keto Low Carb Beef Chili
Instant Pot Collard Greens
Instant Pot Black Beans
Instant Pot Black Bean Soup

More Cornbread and Biscuit Recipes

Homemade Southern Style Cornbread
Air Fryer Cornbread
Keto Low Carb Cornbread

Southern Cornbread Dressing
Sweet Potato Biscuits
Honey Cornbread

a plate of jalapeno cheddar cornbread along with jalapeno cheddar cornbread in a cast iron wedge pan

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.

jalapeno cheddar cornbread in a cast iron wedge pan
jalapeno cheddar cornbread in a cast iron wedge pan
Print Pin
5 from 7 votes

Easy Jalapeno Cheddar Cornbread

This Easy Jalapeno Cheddar Cornbread is savory, spicy, and homemade from scratch. It's baked with crispy edges with a moist center. Feel free to add in creamed corn if you wish!
Save this recipe here.
Course Appetizer, Side Dish
Cuisine American, southern
Keyword cheddar cornbread, jalapeno cheddar cornbread, jalapeno cornbread
Prep Time 15 minutes
Cook Time 25 minutes
cooling 20 minutes
Total Time 1 hour
Servings 16
Calories 198kcal

Ingredients

  • 2 cups self-rising cornmeal mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper or adjust to taste
  • 2 fresh jalapenos finely chopped, seeds removed
  • 2 cups shredded cheddar cheese
  • 1/2 cup unsalted butter 1 stick melted
  • 2 large eggs
  • 1 1/2 cups buttermilk

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.
  • You can use a cast iron wedge pan or 10 inch cast iron skillet for this recipe. Pour half of the melted butter throughout the cast iron skillet pan. Reserve 1/2 of the butter for the cornbread mix. If you would like cornbread with a really crispy crust, place the skillet on the stove on medium heat while you mix the batter in the steps below. Adding the batter to a hot skillet will produce really crispy cornbread.
  • Add the cornmeal mix, salt, pepper, jalapenos, and shredded cheese to a mixing bowl. Stir to combine.
  • Next add in the eggs, remaining 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.
  • When using the wedge pan I transfer the batter from the mixing bowl to a mixing cup with a spout to make it easier to pour into the wedge pan.
  • Pour the mixture into the cast iron skillet, reserving about an inch from the top. There is enough batter to prepare 2 batches using the cast iron wedge pan. Don't over fill, the cornbread will rise. Reserve leftover batter.
  • Bake for 25 minutes or until a toothpick can be inserted and return clean.
  • I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
  • A traditional method for removing the cornbread is to flip the cast iron skillet over while it’s still piping hot.
  • If using a standard cast iron pan, you can slice into the cornbread and then flip the cast iron pan over to remove the pieces.
  • If using the wedge pan, glide a butter knife along the edges of each section to loosen the cornbread. You can flip the pan over to remove each piece or simply remove it with the butter knife.

Video

Notes

  • You can make your own buttermilk using 1 1/2 cups of milk and 1 tablespoon of lemon. Read more about How to Make Buttermilk here. 
  • You can also substitute a different pepper, such a serrano if you’re looking for additional heat.
  • I like to add a jalapeno slice to each serving. This ensures each piece has a little heat, but it’s totally optional.
  • If you’re looking for the sweet Jiffy Cornbread taste, add 1/3rd to 1/2 cup of sugar.
  • You can make your own self rising cornmeal by combining 2 cups of cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. You can read more about How to Make Self Rising Cornmeal here.
  • If you wish to make this low carb, follow this Low Carb Cornbread recipe and add the cheese and jalapenos to the dry ingredients.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1slice | Calories: 198kcal | Carbohydrates: 12g | Protein: 6g | Fat: 13g
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Recipe Rating




Ashley

Wednesday 16th of December 2020

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

Thursday 17th of December 2020

Wonderful! It's great for the holidays or just for dinner!

Chavez Adams

Sunday 8th of November 2020

This HITS!!! My fav!!

staysnatched

Tuesday 10th of November 2020

Thank you! I'm glad you enjoy it.

Lauren

Sunday 1st of November 2020

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

Tuesday 3rd of November 2020

Wonderful! I'm so glad you enjoyed it.

Robin Nordman

Friday 2nd of October 2020

This looks so yummy! Can't wait to try.

staysnatched

Saturday 3rd of October 2020

I hope you enjoy the recipe.

Tori

Thursday 17th of September 2020

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

Saturday 19th of September 2020

Yay! That's a great compliment to hear!