This homemade Jalapeño Cheddar Cornbread delivers a savory, cheesy bite with a gentle spicy kick. It’s an elevated twist on classic cornbread—rich, moist, and full of flavor.
If you enjoyed my Honey Butter Cornbread or are just looking for a bolder cornbread, this version packed with sharp cheddar and fresh jalapeños is sure to please.
Simple to make and bursting with flavor, this jalapeño cheddar cornbread pairs wonderfully with chili, soups, stews, and barbecue. The creamed corn keeps the crumb moist and tender while the cheese adds creaminess and depth.
Why Everyone Loves Jalapeño Cheddar Cornbread
This recipe is a family favorite and easy to make from scratch—no boxed mix required. Key reasons it’s loved:
- Bold flavor: Sweet cornmeal balanced with sharp cheddar and jalapeño heat.
- Versatile: A great side for soups, chili, stews, and grilled meats.
- Crowd-pleaser: Mild jalapeños keep it approachable for kids while still satisfying adults.
- Customizable: Swap cheeses or peppers to adjust heat and flavor.
READER REVIEW: “Made this for a family cookout and it was a hit! The cheesy kick from the jalapenos was just perfect.” – Brielle
Ingredients You Need
Full quantities are listed in the recipe card below.
- Yellow cornmeal: For classic color and mild sweetness.
- All-purpose flour: Keeps the cornbread soft.
- Canned creamed corn: Adds moisture and richness.
- Baking powder: For lift.
- Salt and sugar: Balance and enhance flavors.
- Eggs: Bind and add structure.
- Milk: Whole milk for richness; buttermilk adds tang; plant milks can be used.
- Oil: A neutral oil such as vegetable oil for moisture.
- Fresh jalapeños: Seeded if you prefer less heat; pickled jalapeños can be used if well drained.
- Cheddar cheese: Freshly grated for the best melt and texture; pepper jack or Monterey Jack also work.
How to Make Jalapeño Cheddar Cornbread
This recipe comes together quickly—about 15 minutes prep and under 40 minutes total.
- Prepare for baking: Preheat oven to 400°F and grease a cast iron skillet or a 13×9″ baking pan.
- Mix dry ingredients: In a large bowl combine cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients: In a separate bowl whisk together milk, creamed corn, oil, and eggs until combined.
- Combine: Make a small well in the dry ingredients and slowly pour in the wet mixture, stirring until just combined. Do not overmix.
- Fold in jalapeños and cheddar, then bake: Stir in chopped jalapeños and shredded cheddar. Pour batter into the prepared pan, top with thin jalapeño slices and extra cheddar if desired. Bake 25–35 minutes, until a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly, then serve warm. Brushing with melted butter before serving is optional and adds extra richness.
Chef’s Kiss
Brush melted butter over the warm cornbread for an extra layer of flavor and shine.
Expert Tips
- Preheat your skillet: A hot cast iron skillet helps create crispy, golden edges.
- Adjust the heat: Remove seeds and membranes for milder cornbread; keep them for more spice.
- Grate cheese fresh: Pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.
- Don’t overmix: Stir until ingredients are just combined to keep the texture light.
- Use creamed corn: It’s the key to a moist crumb—don’t skip it.
Recipe FAQs
A cast iron skillet gives the crispiest, most evenly browned crust. A 13×9″ baking dish works well too; using a smaller pan may leave extra batter.
Yes—divide the batter into a greased muffin tin and bake at 400°F for about 15–18 minutes for jalapeño cheddar cornbread muffins.
Yes—leave jalapeño seeds in or add a pinch of cayenne pepper to the batter.
Absolutely. Cooked bacon, green onions, or a mixture of cheeses like Monterey Jack add great variation.
Serving Suggestions
This cheddar jalapeño cornbread is a fantastic side. It complements chili, beef stew, fried chicken, and ribs—any hearty main where a buttery, slightly spicy bread is welcome.
Storage and Reheating
Store cooled slices wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F oven until warmed through.
To freeze, wrap slices individually, place in an airtight freezer container or bag, and freeze up to 3 months. Thaw overnight in the refrigerator or reheat from frozen in a 350°F oven until hot.
Jalapeno Cheddar Cornbread
This homemade Jalapeno Cheddar Cornbread is the perfect blend of savory, cheesy and slightly spicy flavors in every bite.
Prep: 15 mins • Cook: 33 mins • Total: 45 mins • Servings: 12
Ingredients
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 15 ounces creamed corn (1 can)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
- 1/2 cup chopped jalapeños
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 1/2 thinly sliced jalapeño for topping
Instructions
- Preheat oven to 400°F and grease a cast iron skillet or 13×9″ baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine milk, creamed corn, oil, and eggs until smooth.
- Make a well in the dry ingredients and gradually stir in the wet mixture until just combined. Fold in chopped jalapeños and shredded cheddar.
- Pour batter into the prepared pan. Top with sliced jalapeños and extra cheddar if desired. Bake 25–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly, then serve warm.
Notes
- Don’t skip the creamed corn—it’s essential for a moist crumb.
- Use a large cast iron skillet for the best crust or a 13×9″ baking dish if preferred.
- If using pickled jalapeños, drain and pat dry before adding to the batter.
- Brush with melted butter before serving for added richness.
Nutrition (approx.)
Calories: 432 • Carbs: 61 g • Protein: 9 g • Fat: 18 g
Nutrition information is an estimate and should be used as a guideline only.