Jalapeño Cheddar Cornbread

We love cornbread of all kinds, but this jalapeño cheddar cornbread is something special. It’s cheesy, moist, and just a little bit spicy. We keep this cornbread on regular rotation in our kitchen.

It pairs perfectly with chili, Southern-style pinto beans, or any hearty comfort meal.

With sweet corn kernels, plenty of sharp cheddar, and diced jalapeños, this cornbread is full of flavor while still keeping the classic taste and texture we love.

Cornbread in an iron skillet. A wedge has been cut out of the cornbread and you can see that it is studded with pieces jalapeno and corn kernels.

Jalapeno Cheddar Cornbread

This cast-iron jalapeño cheddar cornbread is moist, cheesy, and comes together quickly. Let’s make some of this delicious cornbread!

Equipment:

I make my cornbread in a 10 inch cast-iron skillet. I think it would work in other bakeware of a similar size but I have not tried it in anything else myself. Let me know if you do!

Cornbread sitting on a cooktop in a cast iron skillet. There is a red tea towel on the handle of the skillet. The cornbread is golden and cheesy

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon of sugar (I know, I know, it kills me as a Southerner to put sugar in my cornbread but it actually works well in this recipe to balance out the heat of the jalapeños)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Kosher salt
  • 1 1/4 cup of buttermilk
  • 2 large eggs, beaten
  • 2 tablespoons of butter melted
  • 2 tablespoons of butter (to use in the heated iron skillet)
  • 2 medium jalapeno peppers, seeded and diced
  • 1 cup corn kernels, you can use frozen or canned. If frozen thaw them first, if canned drain and rinse.
  • 1 1/2 cups sharp cheddar cheese, freshly grated and divided (1 cup for the batter and 1/2 cup for the top)
Ingredients for Jalapeno Cheddar Cornbread shown on a black background from above. The ingredients are all labeled.

Directions:

  1. Preheat the oven to 375°. Place the cast-iron skillet on a middle rack in the oven to preheat as well.
  2. Combine the dry ingredients in a large bowl: cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. Whisk the buttermilk, eggs, and 2 tablespoons of melted butter together in a separate bowl.
  4. Pour the liquid ingredients into the dry ingredients and stir gently to combine.
  5. Add the chopped jalapeños and 1 cup of the grated cheese and gently fold in. Do not overmix the batter. The batter will be thick.
  6. Remove the heated skillet from the oven and add two tablespoons of butter. It should bubble and melt quickly. Spread it around to cover the whole skillet.
  7. Add the batter to the hot skillet. The batter will be thick so you might have to push it down with a spatula to spread to the edges of the pan.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese on top of the batter.
  9. Place the cornbread in the oven and bake for 20 – 25 minutes.
Uncooked cornbread batter in an iron skillet with cheddar cheese sprinkled on the top.

Recipe Notes and Tips for Jalapeno Cheddar Cornbread

Preheat the skillet
Putting the cast-iron skillet in the oven while it preheats makes a big difference. When the batter hits the hot buttered skillet, it helps create that slightly crisp, golden edge that makes skillet cornbread so good.

Use freshly grated cheese
You can use pre-shredded cheese if you are in a hurry, but it might not melt as smoothly. Freshly grated cheddar melts better and gives the cornbread the best cheesy texture.

Cheese options
We like to make this cornbread with sharp cheddar cheese, but if you want to kick it up a notch you could try using some pepper jack cheese or even a half cheddar half pepper jack blend.

Seed the jalapeños for milder heat
Removing the seeds and membranes keeps the heat level mild while still giving great jalapeño flavor. If you prefer more spice, leave a few seeds in.

Don’t overmix the batter
Once the wet and dry ingredients are combined, stir gently just until everything is incorporated. Overmixing can make the cornbread dense instead of tender.

Let it rest before slicing
Give the cornbread about 5–10 minutes to cool slightly after baking. This helps it set up so the slices hold together nicely.

Cornbread in an iron skillet. There is a wedge of cornbread cut out and sitting on top. You can see kernels of corn and diced jalapeno in the cornbread.

What to Serve with Jalapeño Cheddar Cornbread

This cornbread pairs well with hearty comfort foods like:

  • Chili
  • Southern-style pinto beans
  • Beef stew
  • Barbecue
  • Meatloaf
  • Chicken Noodle Soup

This jalapeño cheddar cornbread is one of those recipes that feels a little special but is still simple enough to make anytime. It’s cheesy, flavorful, and just spicy enough to keep things interesting.

Serve it with a bowl of chili, a pot of beans, or any comforting meal, and don’t forget to drizzle a little honey on top if you like that sweet-and-savory combination. We actually like it with spicy honey!

Once you try it, it may become one of your go-to cornbread recipes too.