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.
Ingredients
Scale
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
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)
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
Instructions
- 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.
- 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).
- 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.
- 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).
- 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.
- 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.
- 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.
- 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