Cornbread is already a comfort food classic, but when you add sharp cheddar cheese and spicy jalapeños into the mix, it turns into something extra special. This jalapeño cheddar cornbread is golden, cheesy, just the right amount of spicy, and has a touch of sweetness from cornmeal and corn kernels. It’s the kind of side dish that steals the spotlight, whether you serve it with chili, soup, or simply on its own with a pat of butter.
I’ve always thought of cornbread as one of those foods that instantly makes a meal feel cozier. The first time I added jalapeños and cheese, it completely changed the game—it became less of a side and more of a dish I wanted to snack on straight from the pan.
Ingredients You’ll Need
Dry ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar (optional)
Wet ingredients
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
Extras
- 1 cup shredded cheddar cheese
- 2–3 fresh jalapeños, seeded and finely chopped
- ¼ cup canned corn, drained
Tip: If you prefer less heat, remove all the seeds from the jalapeños or swap in mild green chilies.
Step-by-Step Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pan with butter or nonstick spray. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth. Pour the wet ingredients into the dry mixture and stir gently until just combined. It’s perfectly fine if the batter is a little lumpy—it keeps the cornbread light.
Fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels. Give it a quick stir so everything is evenly distributed, but don’t overmix. Spread the batter evenly into the prepared pan and bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the cornbread cool in the pan for about 10 minutes before slicing and serving.
Why You’ll Love This Recipe
This cornbread strikes the perfect balance of flavors. The cornmeal gives it a soft, slightly sweet base, while the cheese adds richness and the jalapeños bring a kick of heat. The little pops of corn make it extra moist and flavorful. It’s easy to make, but feels like a step up from plain cornbread—perfect for impressing guests at a potluck or making an ordinary weeknight dinner more exciting.
Serving and Storage
Serve warm with butter, alongside chili, soups, or stews. It also makes a great addition to a barbecue spread. If you want to get creative, try drizzling honey on top for a sweet-and-spicy twist.
Store leftovers in an airtight container at room temperature for up to two days, or in the fridge for up to four. Reheat slices in the oven or toaster oven to bring back that fresh-baked texture.