Jalapeño Cheddar Cornbread Recipe

Southern Living Jalapeno Cornbread with a slice cut out of the skillet to serve — Photo:
Caitlin Bensel, Food Stylist: Torie Cox

Active Time:

15 mins

Total Time:

35 mins

Servings:

A cast-iron skillet is the perfect tool for baking jalapeño Cheddar cornbread: It gives the cornbread a perfectly crisp crust and a bit of extra flavor as the butter browns in the skillet right before adding the batter.

Buttermilk and shredded Cheddar keep this cornbread extra moist while jalapeño peppers give it a little kick. Remove the seeds from the peppers before adding them to the batter for a milder cornbread. For a spicier cornbread, keep the seeds in. If you’re looking for something a little different, try using well-drained pickled jalapeño peppers.

Learn how to make jalapeño Cheddar cornbread for your next soup night.

Ingredients for Jalapeño Cheddar Cornbread

The ingredients for this cheesy, pepper-studded cornbread are all easy to find. Many are likely in your pantry and refrigerator right now.

Stone-ground yellow cornmeal: Cornmeal provides the signature cornbread color and crunch.
All-purpose flour: A 1:1 ratio of cornmeal and flour makes for a dense, fluffy crumb with cornmeal bite.
Granulated sugar: We know, we know. Sugar in cornbread is a sin for many, but it helps balance the spice of the peppers.
Baking powder and baking soda: These leavening agents help the cornbread rise during baking.
Salt: For seasoning the cornbread,
Buttermilk: It makes the batter moist and adds a tang that keeps the cornbread from being too sweet.
Eggs: You'll need 2. They bind the batter and also help keep the cornbread moist and fluffy.
Unsalted butter: Adds richness and moisture to the batter. Also coats the skillet to keep the cornbread from sticking.
Jalapeño peppers: Use 1 for only small bursts of heat; use 2 for more.
Frozen corn kernels: Thaw the corn and stir it in for little nuggets of sweetness in the cornbread.
Grated Cheddar cheese: For the best meltability, grate your own from a block.
Honey: For serving. Honey honey is also a great option to double down on the heat.

Southern Living Jalapeno Cheddar Cornbread ingredients — Caitlin Bensel, Food Stylist: Torie Cox

How To Make Jalapeño Cheddar Cornbread

Making cornbread requires just 15 minutes of active time, so that leaves plenty of minutes in your evening to complete the rest of your meal. Full instructions, with step-by-step photos are below, but here's a brief recap to get you started.

Step 1. Preheat the oven with the cast-iron skillet in it. Pouring batter into a hot pan creates a crisper, better crust.
Step 2. Make the cornbread batter by first mixing the dry ingredients, then the wet. Lastly, combine both mixtures, and stir until just combined. Fold in the peppers and cheese.
Step 3. Pull the hot skillet from the oven, and melt butter. Swirl the butter around the skillet to help coat the whole pan. Then, scoop the batter into the hot skillet. Use a spatula to spread the batter into an even layer with smooth top. Top with remaining cheese.
Step 4. Bake the cornbread until golden brown on top. You can use the toothpick test, too: Make sure a toothpick inserted in the middle comes out clean.
Step 5. Pull the baked cornbread from the oven, and cool slightly. Slice, and serve with honey, butter, or a bowl of chili.

Variations for Jalapeño Cheddar Cornbread

Get creative with your next loaf of jalapeño Cheddar cornbread. You can switch up cheese and replace the Cheddar with fontina, gouda, or Monterey Jack. Swirl in some baked, chopped bacon or pork cracklins.

Can You Freeze Jalapeño Cheddar Cornbread?

Yes, you can freeze jalapeño Cheddar cornbread if you have leftovers. Bring the cornbread to room temperature. Wrap it first in storage wrap, then aluminum foil. Be sure to label the package with the name of the dish and the date. Freeze the cornbread up to 2 months.

Thaw the cornbread overnight in the fridge, and reheat in a 300°F oven until warmed through. Leftover fresh cornbread will last 3 to 4 days in the fridge if stored in an airtight container.

Soups To Serve With Jalapeño Cheddar Cornbread

A wedge of cornbread is delicious on its own, but you can also make is a side dish to any of these great soups and stews:

Ingredients

1 cup stone-ground yellow cornmeal
1 cup all-purpose flour
2 Tbsp. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup buttermilk
2 large eggs
1/4 cup (2 oz.) unsalted butter, melted and divided
1 to 2 medium jalapeño peppers, seeded and minced
1 cup frozen corn kernels, thawed
1 1/4 cups grated Cheddar cheese, divided
Honey, hot honey or butter, for serving, optional

Directions

Preheat oven and skillet:

Preheat the oven to 375°F with the rack in the middle of the oven. Place the skillet in the oven to preheat for 10 minutes.
Prepare cornbread batter:

Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.

Caitlin Bensel, Food Stylist: Torie Cox

Whisk together the buttermilk, eggs, and 2 tablespoons of melted butter in a separate bowl.

Caitlin Bensel, Food Stylist: Torie Cox

Pour the wet ingredients over the dry and mix with a spatula until just combined (be careful not to overmix). The batter will be thick.

Caitlin Bensel, Food Stylist: Torie Cox

Fold in the peppers, corn, and 1 cup cheese until just combined.

Caitlin Bensel, Food Stylist: Torie Cox
Pour batter into hot pan:

Carefully remove the skillet from the oven, and add the remaining two tablespoons of butter. Swirl to coat the bottom and sides of the skillet.

Caitlin Bensel, Food Stylist: Torie Cox

Scrape the batter into the skillet and spread with a spatula into an even layer.

Caitlin Bensel, Food Stylist: Torie Cox

Sprinkle the top with remaining 1/4 cup cheese.

Caitlin Bensel, Food Stylist: Torie Cox
Bake the cornbread:

Bake until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes.

Caitlin Bensel, Food Stylist: Torie Cox

Serve immediately with honey and butter. Store leftovers, covered, at room temperature, for up to 5 days.