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Jalapeno Cheddar Cornbread Recipe

Jalapeño Cheddar Cornbread Recipe


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5 from 3 reviews

  • Author: Lauren Kretzer
  • 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

Scale

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

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. 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.

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