Why You’ll Love This Recipe
Cornbread is a timeless comfort food, but adding cheddar cheese and jalapeños takes it to the next level. This Spicy Cheddar Jalapeño Cornbread has a golden, tender crumb with a cheesy richness and just the right kick of heat. It’s the perfect side for chili, barbecue, or even served on its own with a pat of butter. I once tried making it in a cast-iron skillet, and it developed the most irresistible crispy edges while staying moist inside. What makes this recipe truly special is its balance—the heat from the jalapeños, the creamy tang from the cheese, and the natural sweetness of cornmeal all work together beautifully. It’s rustic, flavorful, and hearty enough to stand out at any meal.
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Spicy Cheddar Jalapeño Cornbread – A Bold Twist on a Classic
- Total Time: 35 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
Spicy Cheddar Jalapeño Cornbread is a moist and flavorful cornbread infused with sharp cheddar cheese and spicy jalapeños, perfect as a side dish for chili, BBQ, or hearty stews.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup sharp cheddar cheese, shredded
- 2–3 jalapeños, seeded and finely diced
- 1/2 cup canned corn kernels (optional)
- 1 tbsp butter (for greasing skillet)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish with butter.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- Fold in cheddar cheese, jalapeños, and corn kernels (if using).
- Pour batter into prepared skillet and smooth the top.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving warm.
Notes
- Leave some jalapeño seeds in for extra heat.
- Can substitute pepper jack cheese for a spicier version.
- Serve with honey butter for a sweet and spicy contrast.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cornmeal – The heart of cornbread, giving it that signature texture and flavor.
All-purpose flour – Balances the cornmeal, keeping the crumb soft and light.
Baking powder and baking soda – Essential for rise, ensuring a fluffy interior.
Salt – Enhances all the flavors and balances the heat.
Buttermilk – Keeps the cornbread moist and adds a slight tang.
Eggs – Bind the batter and add richness.
Butter – Melted butter gives the bread a tender crumb and buttery flavor.
Cheddar cheese – Sharp cheddar melts into the batter, adding creamy, savory richness.
Jalapeños – Fresh jalapeños provide spice and color. You can adjust the heat level by using more or fewer.
Sugar (optional) – A touch of sweetness that balances the spice and cheese.
Green onions (optional) – Add freshness and an extra savory note to the batter.
Directions
Preheat your oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while preheating for an extra-crispy crust. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar if using.
In another bowl, beat eggs, buttermilk, and melted butter until well combined. Stir the wet mixture into the dry ingredients just until combined—do not overmix. Fold in shredded cheddar cheese, diced jalapeños, and green onions if desired.
Grease the hot skillet (or baking dish) with butter or oil, then pour in the batter, spreading evenly. Sprinkle a little extra cheese and jalapeño slices on top for presentation. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.
Servings and timing
This recipe makes about 8 servings. Total time is around 35 minutes, including mixing and baking.
Storage/reheating
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the oven at 350°F (175°C) for 5–10 minutes, or microwave briefly. Cornbread also freezes well for up to 2 months—wrap tightly before storing.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Variations and Customizations
Extra Spicy Version – Add cayenne pepper or hot sauce to the batter.
Mexican-Style Cornbread – Mix in corn kernels and a sprinkle of cumin for a Tex-Mex flavor.
Cheese Lovers’ Upgrade – Use a blend of cheeses like Monterey Jack, Pepper Jack, or mozzarella.
Sweet & Spicy – Increase the sugar slightly for a sweet cornbread with a spicy kick.
Bacon Jalapeño Cornbread – Fold in crispy bacon bits for added smokiness.
Gluten-Free Option – Use a gluten-free flour blend in place of all-purpose flour.
Herbed Cornbread – Stir in fresh herbs like cilantro or parsley for a fresh finish.
Mini Muffins – Bake in a muffin tin for individual servings, perfect for parties.
Stuffed Cornbread – Layer extra cheese and jalapeños in the center of the batter before baking.
Cast-Iron Skillet Finish – For the crispiest edges, always bake in a preheated cast-iron skillet.
FAQs
Can I use pickled jalapeños instead of fresh?
Yes, they add tang and are less spicy than fresh ones.
What type of cheese works best?
Sharp cheddar is classic, but Pepper Jack adds more heat.
Can I make this cornbread without sugar?
Yes, it will still taste deliciously savory.
Do I need buttermilk?
Yes, it adds tenderness, but you can substitute milk mixed with vinegar or lemon juice.
Can I make this ahead of time?
Yes, bake a day in advance and reheat before serving.
Can I use cornbread mix instead?
Yes, start with a boxed mix and stir in cheese and jalapeños.
How do I keep cornbread moist?
Do not overbake, and store properly in an airtight container.
Can I freeze cornbread?
Yes, wrap tightly and freeze for up to 2 months.
How spicy is this recipe?
It’s moderately spicy, but you can adjust jalapeños to taste.
Can I make this dairy-free?
Yes, use plant-based milk with vinegar and vegan cheese.
Conclusion
Spicy Cheddar Jalapeño Cornbread is the ultimate comfort food upgrade, blending cheesy richness with just the right amount of heat. It’s easy to make, versatile, and pairs beautifully with everything from chili to barbecue or even a simple salad. Whether you bake it in a classic skillet for rustic crisp edges or in a pan for easy slices, this cornbread will be a star on any table. Bold, savory, and satisfying, it’s proof that cornbread can be more than just a side—it can be the highlight of the meal.
can I use a baking dish versus a cast iron?
Texture & Crust: A cast iron skillet gives cornbread that signature crisp, golden crust because it holds heat so well. A glass or ceramic baking dish will still bake it nicely, but the edges and bottom will be softer and lighter in color.