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