This Jalapeño Cheddar Cornbread is a perfect balance of sweet, spicy, and savory flavors, making it a crowd-pleaser for any meal.
Packed with protein from cheddar cheese and fiber from cornmeal, it’s a wholesome option for everyday cooking.
Quick and easy to prepare, it pairs beautifully with soups, chili, or barbecue, offering satisfying comfort with minimal effort.
Jalapeño Cheddar Cornbread
Equipment
- 8×8-inch baking pan
- Mixing bowls (large and medium)
- Whisk
- Measuring cups and spoons
- Nonstick cooking spray
Ingredients
- 1 cup all-purpose flour
- 1 cup coarse cornmeal
- ⅓ cup granulated sugar
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 ¼ cups shredded cheddar cheese
- 2 small jalapeños seeded and diced (~2 heaping tbsp)
- 1 cup buttermilk room temperature
- 3 tbsp unsalted butter melted and cooled
- 3 tbsp avocado vegetable, or canola oil
- 2 large eggs room temperature
Instructions
- Prepare the Oven and Pan: Start by setting your oven rack in the center position for even baking. Preheat the oven to 400°F (200°C). While the oven heats up, lightly coat an 8×8-inch baking pan with nonstick spray or a thin layer of butter. This will prevent the cornbread from sticking and ensure easy removal later. Set the pan aside.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. This step is crucial because it evenly distributes the leavening agents, ensuring your cornbread rises properly. Stir until no clumps remain.
- Add Flavor Boosters: Fold in the shredded cheddar cheese and the finely diced jalapeños. Mixing these into the dry ingredients first helps keep the cheese and peppers evenly distributed, preventing them from sinking to the bottom of the batter during baking.
- Mix the Wet Ingredients: In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Make sure the butter is fully cooled before mixing; otherwise, it may scramble the eggs. Whisk until smooth and slightly frothy—this creates a light and fluffy texture in the final bread.
- Bring the Batter Together: Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently stir the batter until just combined. Don’t overmix—some lumps are perfectly fine. Over-stirring can lead to dense, tough cornbread instead of a tender, moist crumb.
- Transfer to the Baking Pan: Carefully pour the batter into the prepared baking pan.Use the back of a spoon or spatula to spread it evenly, making sure the batter reaches into all four corners. The surface doesn’t have to be perfectly smooth; it will even out as it bakes.
- Bake to Golden Perfection: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top turns golden brown. To test doneness, insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cornbread is ready. opening the oven door too often, as this can cause uneven baking.
- Cool Before Cutting: Once baked, remove the pan from the oven and place it on a cooling rack. Let the cornbread rest in the pan for at least 15 minutes before slicing. This cooling period allows the structure to set, making it easier to cut clean squares without crumbling.
- Slice and Serve: Cut the cornbread into 12 equal squares. Serve warm as a flavorful side to chili, soup, or barbecue, or enjoy it on its own with a pat of butter. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
Notes
- Always use room-temperature ingredients (buttermilk, eggs, butter) for the fluffiest cornbread.
- Adjust the jalapeño heat level—remove all seeds for mild flavor or keep some for extra spice.
- For a richer taste, mix in sharp cheddar cheese instead of mild.
- Avoid overmixing the batter—lumps are good and keep the bread light.
- To check doneness, always use the toothpick test in the center.
- Grease the pan well, or use parchment paper lining for easy removal.
- For a crispier crust, use a cast-iron skillet instead of a baking pan.
- This recipe works well for meal prep and reheats beautifully.
- Leftovers taste amazing when toasted with a little butter.
- Try adding corn kernels or green onions for extra texture.
Chef’s Secrets for Best Results
The key to irresistible Jalapeño Cheddar Cornbread lies in balance—balancing heat, moisture, and texture.
Always dice jalapeños finely so they spread evenly without overpowering the bread.
Pairing oil with butter creates both tenderness and rich flavor, while buttermilk provides the perfect tang and keeps the crumb moist.
For extra lift, make sure your baking powder and baking soda are fresh; expired leaveners often lead to flat or dense bread.
Lastly, don’t skip the cooling step—letting the cornbread rest ensures clean slices and preserves its structure.
Serving Suggestions and Pairings
This cornbread shines as a versatile side dish. Pair it with a steaming bowl of chili, a hearty stew, or smoky barbecue meats for a comforting combination.
It also makes a fantastic partner for soups, from creamy tomato to chicken tortilla.
For a lighter option, serve it with a crisp green salad or roasted vegetables.
Hosting a brunch? Add a drizzle of honey or serve with scrambled eggs for a sweet-and-savory twist.
Its balance of flavors makes it equally welcome at casual family dinners or festive gatherings.
Storage and Reheating Tips
To store, let the cornbread cool completely before placing it in an airtight container.
It will keep at room temperature for 2 days, or in the refrigerator for up to 5 days.
For longer storage, wrap slices individually in plastic wrap and freeze them in a sealed freezer bag for up to 3 months.
When reheating, warm slices in the oven at 300°F for about 10 minutes, or quickly microwave for 20–30 seconds.
To restore a just-baked flavor, brush the surface with a touch of melted butter after reheating.
Frequently Asked Questions
1. Can I make this cornbread less spicy?
Yes! Simply remove all the seeds and membranes from the jalapeños, or replace them with mild green chilies for a gentler flavor.
2. What if I don’t have buttermilk?
You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
3. Can I bake this in a cast-iron skillet?
Absolutely! A well-greased cast-iron skillet not only adds rustic charm but also gives the cornbread a crisp, golden crust that many people love.
4. Can I add other mix-ins?
Yes, corn kernels, green onions, or even crispy bacon bits can be folded into the batter for extra flavor and texture. Just don’t overload the batter, or it may not rise properly.
5. How do I keep the cornbread from drying out?
Avoid overbaking—once a toothpick comes out clean, remove it from the oven. Store leftovers in an airtight container, and when reheating, add a touch of butter or drizzle of honey to restore moisture.
