Description
Spicy, cheesy, and perfectly moist Jalapeño Cheddar Cornbread. A bold side dish that pairs beautifully with chili, barbecue, or family dinners.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 cup shredded sharp cheddar cheese
2–3 jalapeños, finely chopped (seeds optional)
Optional Garnish:
Extra cheddar cheese
Sliced jalapeños
Honey or butter for serving
Instructions
1. Preheat oven to 400°F (200°C). Grease an 8×8-inch dish or 10-inch cast-iron skillet.
2. In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, combine buttermilk, eggs, and melted butter.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Fold in shredded cheddar and chopped jalapeños.
6. Pour batter into prepared dish or skillet; smooth the top.
7. Optional: sprinkle extra cheddar and sliced jalapeños on top.
8. Bake 20–25 minutes until golden and toothpick comes out clean.
9. Cool 5 minutes, then slice and serve warm.
Notes
Do not overmix the batter for best texture.
Adjust jalapeño seeds for desired spice.
Use preheated skillet for a crispy crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Cornbread, Side Dish, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg