Jalapeño Cheddar Cornbread Recipe – Spicy & Cheesy Delight

Moist, flavorful, and bursting with heat, the Jalapeño Cheddar Cornbread recipe is the perfect blend of spicy, cheesy, and savory goodness. With a golden, crispy crust and a moist, tender crumb, this cornbread is sure to be the star of any meal. Whether you’re serving it as a side dish for chili, BBQ, or a family dinner, or enjoying it as a quick snack, this cornbread will leave everyone asking for seconds.

Quick Snapshot: Spicy Cheddar Cornbread

• Yield: 10–12 wedges (from a 10-inch/25 cm cast-iron skillet), or 1 8×8 in (20×20 cm) pan, or 12 muffins
• Prep Time: 15 minutes
• Bake Time: 18–24 minutes (skillet/pan), 14–16 minutes (muffins)
• Texture Goal: Moist, tender, and light—not dry or cakey
• Heat Level: Moderate (adjustable)
• Method: Simple one-bowl mix for minimal prep

Ingredients for Jalapeño Cheddar Cornbread

Dry Ingredients

• Fine to medium yellow cornmeal: 180 g (1½ cups)
• All-purpose flour: 140 g (1 cup)
• Granulated sugar: 35–50 g (3–4 Tbsp) (adjust based on sweetness preference; omit for savory version)
• Baking powder: 10 g (2 tsp)
• Baking soda: 3 g (½ tsp)
• Fine sea salt: 6 g (1 tsp)

Flavor & Add-Ins

• Sharp cheddar cheese, coarsely grated: 110 g (1 cup, loosely packed; reserve some for topping)
• Fresh jalapeños: 2 medium-sized, finely diced
• Sweet corn kernels (fresh or frozen & thawed & patted dry): 120 g (¾–1 cup, optional but recommended)
• Optional aromatics: 2 Tbsp finely diced scallions or 1 Tbsp fresh cilantro

Wet Ingredients

• Buttermilk (preferably full-fat): 300 g (1¼ cups)
  • Substitute: 280 g whole milk + 20 g plain yogurt or sour cream
• Sour cream or full-fat Greek yogurt: 60 g (¼ cup)
• Large eggs: 2 (room temperature)
• Unsalted butter, melted & slightly cooled: 70 g (5 Tbsp)
• Neutral oil (or bacon drippings): 30 g (2 Tbsp)
• Honey (optional for added sweetness): 15 g (¾ Tbsp)

Skillet Prep

• Additional butter or bacon drippings: 1 Tbsp (for preheating skillet and crisp crust)

Optional Variations

• Smoked paprika: ½ tsp (adds warmth and depth)
• Cumin (freshly ground): ¼ tsp (earthy flavor)
• Pickled jalapeños: Replace ¼ of fresh jalapeños for tangy flavor
• Pepper jack cheese: Half cheddar for an extra kick
• Crispy bacon: 40 g (¼ cup), crumbled and folded in

Equipment Needed

• 10-inch well-seasoned cast-iron skillet (or 9-inch for slightly thicker cornbread)
• 8×8-inch metal baking pan (light-colored) or muffin tin
• Mixing bowl, whisk, spatula
• Digital scale (recommended for accuracy)
• Small knife for chopping jalapeños
• Cooling rack

Step-by-Step Instructions for Jalapeño Cheddar Cornbread

1. Preheat the Oven & Skillet

Start by preheating your oven to 425°F (220°C). If using a cast-iron skillet, place it in the oven to heat for about 8–10 minutes. For a standard pan, lightly grease the pan; no preheating is necessary.

2. Prepare the Jalapeños & Add-Ins

Dice the jalapeños finely. For a milder cornbread, remove the seeds and ribs from one jalapeño, and leave the seeds in the other for more heat. Set aside some thin rounds of jalapeño to garnish the top of the cornbread after baking. If using sweet corn kernels, pat them dry to remove any excess moisture and prevent steaming in the batter.

3. Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. If you’re using any additional spices like paprika or cumin, add them here as well. Once thoroughly mixed, fold in ¾ of the grated cheddar cheese, the diced jalapeños, and the corn (and optional scallions). Tossing them in flour will help prevent them from sinking during baking.

4. Combine the Wet Ingredients

In a separate bowl or measuring jug, whisk together the buttermilk, sour cream (or Greek yogurt), eggs, melted butter, and oil. For a smoother texture, make sure the butter is slightly cooled before adding it to the wet mixture to prevent curdling.

5. Combine Wet & Dry Mixtures

Pour the wet ingredients over the dry mixture. Using a spatula, gently fold the batter until just combined. The batter should be thick but spoonable. Avoid over-mixing, as this can lead to dense cornbread. If the batter feels too stiff, add 1–2 tablespoons of buttermilk.

6. Preheat Skillet & Pour the Batter

Carefully remove the preheated cast-iron skillet from the oven and add 1 Tbsp of butter (or bacon drippings). Swirl the butter until it’s foamy and coats the skillet. Immediately pour the batter into the skillet, which should sizzle at the edges (this ensures a crispy crust). Smooth the top lightly to even out the batter.

7. Top & Bake

Sprinkle the remaining grated cheddar over the batter, and arrange the reserved jalapeño rounds on top. Place the skillet in the oven and reduce the temperature to 400°F (205°C). Bake for 18–22 minutes, or until:

• The center springs back when lightly pressed.
• A toothpick inserted comes out with moist crumbs (not wet batter).
• The top is deep golden with a crisp edge. The internal temperature should reach around 95–98°C (203–208°F).

8. Rest & Serve

Allow the cornbread to cool in the skillet for about 8–10 minutes. This will help the crumb set before slicing. Serve warm with butter, honey, or a spicy chili-whipped butter.

Muffin Variation: Jalapeño Cheddar Cornbread

For a muffin version, grease or line a 12-cup muffin tin. Fill each cup about 90-95% full (slightly heaping). Bake at 400°F (205°C) for 14–16 minutes, starting to check at 13 minutes. This will yield 12 standard muffins.

Cast-Iron vs. Pan Notes

• Cast-iron skillets are ideal for a crispier, caramelized crust due to their heat retention.
• Glass pans: Reduce the oven temperature by 15°F (≈10°C), and you may need to bake for an extra 3–5 minutes.
• Dark nonstick pans: Reduce the oven temperature by 15°F to prevent the edges from over-browning.

Adjusting the Heat Level

The heat level of this cornbread can be customized:

• Mild: Use 1 jalapeño, fully deseeded, and add ¼ cup diced sweet bell pepper.
• Moderate (base recipe): 2 jalapeños, with one fully seeded and the other partially seeded.
• Hot: Use 3–4 jalapeños, including some seeds, and optionally add ⅛ tsp cayenne pepper.

For milder heat, you can also blanch the diced jalapeños for 30 seconds in boiling water, then dry them thoroughly to remove some of the capsaicin.

Flavor Variations of Jalapeño Cheddar Cornbread

Here are a few creative flavor variations you can try to take your cornbread to the next level:

1. Southwest Style: Add ½ tsp smoked paprika and ¼ tsp cumin, and swap half of the cheddar cheese for pepper jack cheese.
2. Bacon Maple: Fold in 40 g crumbled bacon, and drizzle with light maple syrup.
3. Herb Cheddar: Add 2 Tbsp chopped chives or parsley and omit the jalapeños for a kid-friendly version.
4. Blue Cheese & Jalapeño: Replace half the cheddar with 50 g crumbled blue cheese and omit the corn kernels.
5. Hatch Chile: Use ¾ cup roasted, peeled Hatch green chiles (well-drained) in place of the jalapeños.

Gluten-Free Adaptation: Jalapeño Cheddar Cornbread

To make this cornbread gluten-free, substitute the all-purpose flour with:

• 100 g fine white or yellow corn flour (not masa)
• 60 g certified GF oat flour or sorghum flour
• 20 g tapioca starch (to improve cohesion)

You may need to add 1–2 tablespoons more buttermilk to adjust the consistency. Xanthan gum can be added (¾ tsp) to help with the structure. Bake as directed, using the same doneness cues.

Whole Grain / Less Refined Version

For a whole-grain version, swap out:

• 70 g whole wheat pastry flour for 70 g of the all-purpose flour (do not exceed 50% whole wheat to avoid a dense texture).

If the batter thickens quickly, add an extra tablespoon of buttermilk.

Dairy-Free Version of Jalapeño Cheddar Cornbread

For a dairy-free version, try the following substitutions:

• Use plant milk with 1 Tbsp lemon juice to simulate buttermilk.
• Replace the sour cream with unsweetened plant yogurt.
• Use 70 g neutral oil (or 50 g oil + 20 g coconut oil) instead of butter.
• Use a robust vegan cheddar for the cheese (note: it may melt differently).

Sweet Breakfast Cornbread

For a sweeter, breakfast-style cornbread, reduce the jalapeños to 1 (seeded) or omit them entirely, and increase the sugar to 90 g (⅓–½ cup). Add 1 tsp vanilla and optionally ½ cup blueberries (tossed in 1 tsp flour). Bake as directed.

Serving & Pairing Ideas

• Classic pairing: Serve with chili or BBQ, such as pulled pork or smoked brisket.
• Brunch: Top a warm slice with a poached egg and avocado.
• Snack: Try a slice with honey-chili butter (soft butter + honey + a pinch of cayenne + lime zest).

Storage

• Room Temperature: Wrap cooled cornbread in foil or store in an airtight container for up to 2 days.
• Reheat: For best results, reheat at 325°F (165°C) for 8–10 minutes, or toast in a skillet with butter for a crisp finish.
• Freezer: Wrap individual wedges tightly and freeze for up to 2 months. Rewarm from frozen at 325°F (165°C) for 12–15 minutes.

Troubleshooting: Spicy Cheddar Cornbread

Here are some common troubleshooting tips to ensure your cornbread turns out perfectly every time:

Conclusion: Jalapeño Cheddar Cornbread

This Jalapeño Cheddar Cornbread recipe is a true crowd-pleaser. It’s a perfect combination of spicy heat, savory cheese, and sweet corn kernels. Whether you stick to the classic version or experiment with fun variations, this cornbread will quickly become your go-to recipe for any occasion. With a moist, tender crumb and crispy golden crust, it’s a recipe that’s bound to impress. So go ahead, get baking, and enjoy the perfect balance of flavors in every bite!

Jalapeño Cheddar Cornbread Recipe – Spicy & Cheesy Delight

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• Author: David Andersson
• Total Time: 45 minutes
• Yield: 9 slices 1x
• Diet: Vegetarian

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Description

Moist, flavorful, and bursting with heat, the Jalapeño Cheddar Cornbread recipe is the perfect blend of spicy, cheesy, and savory goodness. With a golden, crispy crust and a moist, tender crumb, this cornbread is sure to be the star of any meal. Whether you’re serving it as a side dish for chili, BBQ, or a family dinner, or enjoying it as a quick snack, this cornbread will leave everyone asking for seconds.

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Ingredients

Scale 1x2x3x

Dry Mixture

• Fine to medium yellow cornmeal: 180 g (1½ cups)
• All-purpose flour: 140 g (1 cup)
• Granulated sugar: 35–50 g (3–4 Tbsp) (adjust sweetness; 0 for fully savory)
• Baking powder: 10 g (2 tsp)
• Baking soda: 3 g (½ tsp)
• Fine sea salt: 6 g (1 tsp)

Flavor & Add-Ins

• Sharp cheddar cheese, coarsely grated: 110 g (1 cup loosely packed) (reserve a small handful for topping)
• Fresh jalapeños: 2 medium
  • Seed & rib one (milder), leave seeds in the other (heat). Dice finely (about ¼ cup).
• Sweet corn kernels (fresh or frozen & thawed & patted dry): 120 g (¾–1 cup) optional but recommended
• Optional aromatics: 2 Tbsp finely diced scallions OR 1 Tbsp minced fresh cilantro

Wet Mixture

• Buttermilk (full-fat preferred): 300 g (1¼ cups)
  • Substitute: 280 g whole milk + 20 g plain yogurt or sour cream
• Sour cream or full-fat Greek yogurt: 60 g (¼ cup) (boosts moisture & tenderness)
• Large eggs: 2 (room temperature)
• Unsalted butter, melted & slightly cooled: 70 g (5 Tbsp)
• Neutral oil (or bacon drippings rendered & strained): 30 g (2 Tbsp) (oil keeps crumb soft next day)
• Honey (optional for balanced sweetness): 15 g (¾ Tbsp)

Skillet Prep

• Additional butter or bacon drippings: 1 Tbsp for preheating & crust

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Optional Boosters / Variations (Choose 1–2)

• Smoked paprika: ½ tsp (adds warmth & color)
• Cumin (freshly ground): ¼ tsp (earthy note)
• Pickled jalapeños: Replace ¼ of fresh for tang (pat dry)
• Pepper jack cheese: Swap half cheddar for extra zest
• Crumbled, crisp bacon: 40 g (¼ cup) folded in (reduce salt slightly)

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Equipment

• 10 in well-seasoned cast-iron skillet (or 9 in for slightly thicker)
• OR 8×8 in metal baking pan (light-colored) or muffin tin
• Mixing bowl, whisk, spatula
• Digital scale (recommended)
• Small knife for jalapeños
• Cooling rack

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Instructions

1. Preheat
   • Oven to 425°F / 220°C (conventional). Place empty cast-iron skillet inside to heat (8–10 minutes). If using a regular pan, just grease lightly; no preheat inside.
2. Prep Jalapeños & Add-Ins
   • Dice jalapeños finely. For garnish, reserve a few thin rounds (deseeded) to place on top. Pat corn kernels dry (prevents steam pockets).
3. Combine Dry Ingredients
   • In a large bowl whisk: cornmeal, flour, sugar, baking powder, baking soda, salt, (paprika/cumin if using).
   • Fold in ¾ of the grated cheddar, diced jalapeños, corn, and optional scallions—coating them in flour helps prevent sinking.
4. Mix Wet Ingredients
   • In a separate bowl or large measuring jug: buttermilk, sour cream, eggs, melted butter, oil, honey. Whisk until smooth (do not add hot butter directly to cold dairy without whisking—avoid curdling).
5. Combine
   • Pour wet over dry. Using a spatula, fold gently until no dry pockets remain; a few small lumps are fine. Avoid overmixing (prevents toughness). Batter should be thick but spoonable; if overly stiff (very dry cornmeal), add 1–2 Tbsp buttermilk.
6. Skillet Heat & Pour
   • Remove preheated skillet carefully; add 1 Tbsp butter (or drippings) and swirl until foamy and coating base (tilt to cover). Immediately scrape batter in; it should sizzle at edges (crust cue). Smooth top lightly.
7. Top & Bake
   • Sprinkle remaining cheddar lightly over surface; arrange reserved jalapeño rounds.
   • Place in oven; reduce temperature to 400°F / 205°C (this initial high-then-reduce method improves lift and browning).
   • Bake 18–22 minutes until:
     • Center springs back lightly
     • Toothpick comes out with moist crumbs (not wet batter)
     • Top deep golden with crisp edges.
       Internal temp: $95–98°C$ (203–208°F) in center.
8. Rest & Serve
   • Cool in skillet 8–10 minutes (sets crumb) before slicing wedges. Serve warm with butter, honey, or chili-spiked whipped butter.

Notes

Serve this cornbread warm with a drizzle of honey or a dollop of sour cream for a sweet-and-spicy twist. It also pairs perfectly with chili, barbecue, or hearty stews.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Bread / Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 4g
• Sodium: 340mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 6g
• Cholesterol: Moderate

Keywords: Spicy Cheddar Cornbread, Jalapeño Cornbread, Cheesy Jalapeño Cornbread