Spicy and Cheesy Cornbread: Your New Favorite Side Dish

All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.

This jalapeño cheddar cornbread is a standout for its irresistible balance of textures and flavors — crispy golden edges paired with a tender, fluffy interior bursting with sharp cheddar and tangy pickled jalapeños.

Beyond being a comforting fall side, it packs nutritional perks too. Cornmeal delivers fiber and complex carbohydrates for sustained energy, while cheddar provides a good source of protein and calcium.

The use of buttermilk adds a slight tang and boosts the bread’s moisture without excess fat.

This cornbread is quick to prepare and bakes in under 30 minutes, making it an ideal choice for busy weeknights or effortless meal prep.

Whether paired with soups, chili, or enjoyed solo, its spicy kick and cheesy richness satisfy cravings while adding a flavorful twist to everyday meals.

Must-Have Tools for Perfect Results

9×9 Inch Baking Pan

Essential for shaping and evenly baking the cornbread to a perfect golden crust. This size is versatile for casseroles, brownies, and more, making it a kitchen staple.

Whisk

Perfect for thoroughly combining wet ingredients and incorporating dry ones gently to avoid overmixing. A whisk speeds up prep and ensures a smooth batter.

Measuring Cups and Spoons Set

Precision matters in baking, and this set guarantees accurate measurements of flour, sugar, and leavening agents for consistent results every time.

Box Grater

Freshly grating sharp cheddar cheese enhances flavor and melts better in the cornbread. A box grater is a versatile tool for shredding vegetables and cheeses alike.

Nonstick Cooking Spray

Ensures easy release of the cornbread from the pan, preventing sticking and keeping edges crisp without adding extra oil.

Jalapeño Cheddar Cornbread.

Ruth M. MoranRuth M. Moran
This jalapeño cheddar cornbread offers a deliciously cheesy and mildly spicy take on a classic Southern favorite. With its fluffy texture and golden crust, it pairs beautifully with hearty soups and stews or works well as a standalone snack.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 16 squares

Equipment

  • 1 9×9 inch baking pan
  • 1 Whisk
  • Measuring cups and spoons
  • Box grater
  • Nonstick cooking spray

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup butter melted and slightly cooled
  • ½ cup sugar
  • 1 large egg
  • 1 cup buttermilk
  • 8 ounces sharp white cheddar cheese freshly grated
  • cup chopped pickled jalapeños

Instructions
 

  • Prepare Your Oven and Pan: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature by the time your batter is ready. This step is crucial for even cooking and to help the cornbread develop that sought-after golden crust. While the oven heats, take a 9×9 inch baking pan and generously spray it with nonstick cooking spray. This coating prevents the cornbread from sticking to the pan and helps create crisp, clean edges. Make sure to cover every corner and the bottom evenly.
  • Combine the Dry Ingredients: In a small mixing bowl, measure and add your all-purpose flour and cornmeal — these two form the hearty base of your cornbread, delivering a wonderful texture and flavor. To this, add the baking powder and baking soda, which act as leavening agents to help the cornbread rise and become light and fluffy. Sprinkle in the kosher salt to enhance all the other flavors and balance the sweetness. Using a whisk or fork, gently stir the dry ingredients together until they are evenly mixed. This ensures that your rising agents are distributed uniformly throughout the batter.
  • Mix the Wet Ingredients Thoroughly: In a large mixing bowl, combine the melted butter and sugar. The butter adds rich flavor and moisture, while the sugar contributes just the right amount of sweetness to complement the sharpness of the cheddar and heat from the jalapeños. Whisk these together until fully blended and slightly cooled so it doesn’t cook the egg in the next step. Crack in the large egg, and whisk again vigorously until the mixture becomes smooth and slightly thickened. Next, pour in the buttermilk — its tanginess adds moisture and tenderness, creating the soft crumb inside your cornbread. Stir until everything is combined into a creamy liquid base.
  • Gently Fold Dry Ingredients into Wet Mixture: Slowly add the dry ingredients bowl to the wet mixture in batches. Using a spatula or wooden spoon, fold the two mixtures together carefully. The key here is not to overmix; stir just until no pockets of flour or cornmeal remain visible. Overmixing can activate the gluten in the flour too much, resulting in a tougher, less tender cornbread. The batter should be thick but spreadable with a slightly grainy texture from the cornmeal.
  • Incorporate Cheese and Jalapeños for Flavor: Once your batter is ready, add the freshly grated sharp white cheddar cheese and chopped pickled jalapeños. The cheese will melt into gooey pockets of savory richness throughout the cornbread, while the jalapeños add bursts of spicy, tangy flavor. Stir these in evenly to distribute the ingredients throughout the batter, ensuring every bite delivers a perfect balance of cheesy heat.
  • Transfer Batter and Bake with Care: Pour the batter into your prepared 9×9 inch pan, using a spatula to spread it evenly. Take care to smooth the top gently without pressing down too hard, which can compress the batter and reduce fluffiness. Place the pan in the preheated oven on the middle rack for the most even heat distribution. Bake the cornbread for 20 to 25 minutes — keep an eye on it after 20 minutes. It’s done when the top is a deep golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  • Cool and Serve Perfectly: Remove the pan from the oven and allow the cornbread to cool slightly for 10 to 15 minutes. This resting period helps the crumb set, making it easier to cut clean squares without crumbling. Serve warm or at room temperature alongside your favorite soups, chili, or as a flavorful standalone snack. The combination of crispy edges and tender interior makes this cornbread an irresistible addition to any meal.

Notes

  • For the most tender cornbread, be sure not to overmix the batter once you combine the dry and wet ingredients; a few lumps are perfectly fine. Using freshly grated sharp cheddar cheese really makes a difference in flavor and meltability compared to pre-shredded versions, which often contain anti-caking agents. If you prefer less heat, reduce the amount of pickled jalapeños or substitute with fresh mild peppers. Using buttermilk is important as it adds acidity that reacts with baking soda for proper rise and a tender crumb—if you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Chef’s Secrets for Perfect Cornbread

One secret to achieving crispy edges and a moist interior is using a metal or glass baking pan, as these materials conduct heat evenly and encourage browning.

Another tip is to let the melted butter cool slightly before mixing to avoid cooking the egg prematurely.

Don’t skip the resting time after baking; letting the cornbread sit for 10–15 minutes helps it firm up and makes slicing easier.

If you want to experiment, try adding a handful of fresh corn kernels or swapping out white cheddar for a sharper aged cheddar or pepper jack for an extra kick.

Serving Suggestions to Elevate Meals

Jalapeño cheddar cornbread pairs beautifully with chili, hearty stews, and creamy soups, making it a perfect side dish for fall and winter dinners.

You can also slice it into squares and serve it warm with a smear of honey butter or crema for a sweet and spicy contrast.

For a more substantial meal, top it with pulled pork or brisket and a drizzle of barbecue sauce.

Leftover cornbread can be cubed and toasted to create crunchy croutons perfect for salads or soups.

Storage Tips to Maintain Freshness

Store your cornbread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days.

For longer storage, keep it in the refrigerator for up to 5 days, but be sure to reheat gently to restore moisture.

Cornbread also freezes well: wrap tightly in plastic wrap and then foil before freezing.

Thaw overnight in the fridge and warm in a low oven or microwave before serving. Avoid leaving cornbread uncovered as it tends to dry out quickly.

Frequently Asked Questions (FAQs) with Answers

1. Can I use fresh jalapeños instead of pickled?

Yes! Fresh jalapeños work well but will be less tangy. Adjust the amount based on your heat preference, and consider sautéing them briefly to mellow the spice.

2. What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes before using. This mimics the acidity of buttermilk and helps with rise.

3. How do I get crispy edges on my cornbread?

Using a metal or glass pan and preheating the oven thoroughly encourages crispy edges. Avoid overmixing the batter to keep the texture tender but well-structured.

4. Can I make this cornbread gluten-free?

Yes, swap the all-purpose flour for a gluten-free baking blend. Ensure the blend contains xanthan gum for proper texture, and the baking time may vary slightly.

5. How do I store leftover cornbread?

Wrap leftovers tightly in plastic or foil and store at room temperature for up to 2 days, refrigerate for 5 days, or freeze for up to 3 months. Reheat before serving to restore softness.

This recipe is inspired by howsweeteats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.