I don’t mean to brag (well…), but this is the moist, dense, slightly sweet cornbread of your dreams. You won’t even need to pass any butter or honey at the table alongside it – it’s that good on its own. I mean, there’s an entire cup of cheddar in this bad boy so, you can’t really go wrong, right? Speaking of cheddar – be sure to use a good quality aged cheddar and fresh jalapeños, as they are the shining stars of this dish. It truly makes all the difference.
How to Make Jalapeño Cheddar Cornbread
Step 1 – Preheat the oven
Preheat the oven to 375°F (190°C). Grease an 8×8-inch (20×20 cm) ovenproof baking dish or line it with parchment paper.
Step 2 – Combine wet ingredients
In a medium bowl, whisk together the melted butter and sugar. Add the eggs and whisk until smooth. Stir in the buttermilk and creamed corn.
Step 3 – Combine dry ingredients
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Step 4 – Mix the batter
Pour the wet mixture into the dry ingredients and stir until just combined — do not overmix. Fold in the grated cheddar and minced jalapeños.
Step 5 – Bake
Pour the batter into the prepared dish and smooth the top (if you are using a cast iron skillet, preheat the skillet in the oven first, then add the batter to the hot pan for a crispier edge). Bake on the middle rack for about 45 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
If the top browns too quickly, cover loosely with foil for the final 10–15 minutes.
Step 6 – Cool and serve
Let the cornbread cool slightly before cutting into squares. Serve warm with butter or alongside hearty stews and grilled meats.
Recipe Notes
Jalapeños: Removing the seeds keeps the heat mild. Leave a few in if you prefer more spice.
Cheese: Aged cheddar adds sharpness, but Monterey Jack or pepper jack also work well.
Texture tip: Overmixing can make cornbread tough — mix just until combined.
Storage: Keeps up to 3 days in an airtight container. Reheat briefly in the oven for best texture.
Serving idea: Top with honey butter or crumble it over chili for extra richness.
FAQ – Jalapeño Cheddar Cornbread
Can I make it in a cast iron skillet?
Yes, it works beautifully as you can see from the photo. Preheat the skillet in the oven first, then add the batter to the hot pan for a crispier edge.
Can I make it less sweet?
Yes, reduce sugar to 1/3 cup for a more savory result.
Can I use frozen or canned corn instead of creamed corn?
You can, but creamed corn gives extra moisture. If using regular corn, add an extra tablespoon of butter or milk.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
How do I store leftovers?
Cool completely, cover tightly, and refrigerate up to 3 days or freeze up to 2 months.
Jalapeño Cheddar Cornbread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8-10 slices 1x
Description
Moist, golden, and just the right amount of heat — jalapeño cheddar cornbread that pairs with everything.
Ingredients
1 stick (113 g) unsalted butter, melted and slightly cooled
2/3 cup (130 g) sugar
2 large eggs (preferably local or organic)
1 cup (240 ml) buttermilk
1 can (14.75 oz / 418 g) creamed corn
1 cup (125 g) all-purpose flour
1 cup (145 g) yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup (115 g) aged white cheddar cheese, grated
1/2 cup (2 large) fresh jalapeños, minced and seeds removed
Instructions
Preheat the oven to 375°F (190°C). Grease an 8×8-inch (20×20 cm) ovenproof baking dish or line it with parchment paper.
In a medium bowl, whisk together the melted butter and sugar. Add the eggs and whisk until smooth. Stir in the buttermilk and creamed corn.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Pour the wet mixture into the dry ingredients and stir until just combined — do not overmix. Fold in the grated cheddar and minced jalapeños.
Pour the batter into the prepared dish and smooth the top. Bake on the middle rack for about 45 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
If the top browns too quickly, cover loosely with foil for the final 10–15 minutes.
Let the cornbread cool slightly before cutting into squares. Serve warm with butter or alongside hearty stews and grilled meats.
Notes
Jalapeños: Removing the seeds keeps the heat mild. Leave a few in if you prefer more spice.
Cheese: Aged cheddar adds sharpness, but Monterey Jack or pepper jack also work well.
Texture tip: Overmixing can make cornbread tough — mix just until combined.
Storage: Keeps up to 3 days in an airtight container. Reheat briefly in the oven for best texture.
Serving idea: Top with honey butter or crumble it over chili for extra richness.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
If you liked this, you are going to love these favorite cornbread recipes:
Easy Cornbread and Sourdough Stuffing with Sausage and Herbs
Blueberry Jalapeño Cornbread Muffins
Honey Butter and Vanilla Bean Skillet Cornbread
This looks good. I have been looking for a good cornbread texas style and i think I found it. Thanks
This is an outstanding recipe. It is easy and delicious. I’ve made it many times. Once, when I didn’t have buttermilk, I used plain yogurt and it was great!
Made this yesterday. It was AMAZING!!!! Def cook in a 13×9 pan. 8×8 would be way small.
stick of butter?
what’s a stick of butter???? measurements please.
I’ve pulled many recipes from the internet, but this is the first one I’ve been moved to review. This cornbread is the best! Until this recipe, I wasn’t a big fan of cornbread simply because most that I’ve tasted have been too dry, too cakey or too sweet. But when my sister brought me some jalapeno peppers from her garden, I thought I’d give this receipe a try, and I’m so glad I did. The cornbread came out moist and dense (but not cakey!) and full of butter and corn flavors. The edges were crisp and chewy, something I thought could only be achieved using a cast iron skillet! There was jalapeno flavor in every bite, but because the peppers were minced, there were no large chunks of pepper to burn your mouth. I only made 2 changes – I used a scant half cup of sugar, only because I prefer my cornbreak less sweet, and I took another reviewer’s suggestion and used a slightly larger Pyrex baking pan (8″x11.5″). I also took the author’s advice and used a chunk of very good quality Vermont white extra sharp cheddar cheese – definitely worth the extra effort to grate. I’ll be making this corn bread again and again! Thanks Lauren!
These are delicious! I love this recipe and I will be using this over and over. My only advice is to use a larger baking dish. The center of my cornbread did not set as nicely as the rest of it, so next time I will be using a 9×13 and shortening the cook time. Fabulous! Thanks!