Oh my gosh, let me tell you about my absolute favorite way to jazz up classic cornbread – Jalapeño Cheddar Cornbread! It’s that perfect moment when spicy meets cheesy in the most glorious way. I first made this for a backyard BBQ years ago when I wanted something different than plain cornbread, and wow – it disappeared faster than the burgers! Now it’s my go-to side dish for everything from chili nights to holiday dinners. The best part? That golden crust with melty cheddar pockets and just enough jalapeño kick to keep things interesting. Trust me, once you try this version, you’ll never go back to plain cornbread again.
Why You’ll Love This Jalapeño Cheddar Cornbread
Listen, I know everyone claims their recipe is the best, but this jalapeño cheddar cornbread? It’s truly something special. Here’s why you’re going to adore it:
- That flavor combo – The sharp cheddar and spicy jalapeños create this magical savory-sweet-spicy balance that makes your taste buds sing
- Easiest thing ever – Just mix, pour, and bake! No fancy techniques needed
- Perfect texture – Crispy golden crust with a moist, tender center that’s packed with cheesy pockets
- Total crowd-pleaser – Every time I bring this to gatherings, people beg for the recipe
Seriously, this cornbread disappears faster than I can make it. You’ve been warned!
Ingredients for Jalapeño Cheddar Cornbread
Here’s everything you’ll need to make this spicy, cheesy dream come true. I’m pretty particular about a few of these – trust me, the details matter!
- 1 cup cornmeal – Fine or medium grind both work great
- 1 cup all-purpose flour – Spoon and level it for perfect measuring
- 1 tablespoon baking powder – Make sure yours is fresh for maximum rise
- 1/2 teaspoon salt – Just enough to balance the flavors
- 1 cup milk – Whole milk makes it extra rich, but any kind works
- 1/4 cup vegetable oil – Or melted butter for extra flavor
- 1 large egg – Room temp blends in easiest
- 1 cup packed shredded cheddar cheese – Sharp cheddar is my favorite here
- 2 jalapeños – Seeded and finely diced (keep seeds if you like it hot!)
See? Simple stuff you probably have already. Now let’s make some magic!
Equipment You’ll Need
Don’t worry – you don’t need any fancy gadgets for this! Just grab:
- A couple mixing bowls (one for dry, one for wet ingredients)
- A trusty whisk
- 9-inch baking pan (square or round – I use whatever’s clean!)
- Your oven, preheated and ready to go
That’s it! Now let’s get baking.
How to Make Jalapeño Cheddar Cornbread
Okay, friends – let’s get to the fun part! Making this jalapeño cheddar cornbread is seriously simple, but I’ve got a few tricks to make sure it turns out perfect every single time. Follow these steps, and you’ll have golden, cheesy, spicy heaven in no time.
Step 1: Preheat and Prep
First things first – fire up that oven to 400°F (200°C). While it’s heating, take your trusty 9-inch baking pan and give it a good greasing. I use butter or cooking spray, making sure to get all the corners. Nothing worse than cornbread sticking to the pan!
Step 2: Mix Dry Ingredients
Grab a big bowl and whisk together your cornmeal, flour, baking powder and salt. Just mix until everything’s combined – no need to go crazy here. Overmixing the dry ingredients can make the cornbread tough, and we want it nice and tender.
Step 3: Whisk Wet Ingredients
In another bowl, whisk together the milk, vegetable oil and egg until they’re completely smooth and blended. Pro tip: If your milk and eggs are cold, let them sit out for about 15 minutes first. Room temperature ingredients mix together way better!
Step 4: Combine and Fold
Now for the magic! Pour the wet ingredients into the dry ingredients and stir just until combined – a few small lumps are totally fine. Then gently fold in that glorious shredded cheddar and diced jalapeños. I like to save a handful of cheese to sprinkle on top for extra cheesiness.
Step 5: Bake to Perfection
Pour your batter into the prepared pan and pop it in the oven for 20-25 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean (except for maybe a little melted cheese – that’s okay!). For an extra crispy top, I sometimes broil it for the last 2-3 minutes – just keep a close eye so it doesn’t burn!
Tips for the Best Jalapeño Cheddar Cornbread
Want to take your jalapeño cheddar cornbread to the next level? Here are my tried-and-true tips: First, adjust the spice level by leaving in some jalapeño seeds for extra heat or removing them all for a milder kick. Always use fresh jalapeños – their flavor is unbeatable. And whatever you do, don’t overmix the batter! A few lumps are totally fine and keep the texture tender. Trust me, these little details make all the difference!
Serving Suggestions
Oh, the possibilities with this jalapeño cheddar cornbread! My absolute favorite way to serve it? Still warm from the oven alongside a big bowl of spicy chili – the combo is magic. It’s also fantastic with soups (try it with tomato basil!), BBQ ribs, or even breakfast with scrambled eggs. Leftovers? Just pop slices in the toaster oven for 5 minutes to bring back that crispy crust. Honestly, I’ve been known to eat it plain with butter while standing at the counter – no judgment!
Storage and Reheating
Here’s the scoop on keeping your jalapeño cheddar cornbread tasting fresh: Store it in an airtight container at room temp for up to 3 days (if it lasts that long!). To reheat, I prefer the oven at 350°F for 5-10 minutes – it brings back that crispy crust perfectly. Microwave works in a pinch (15-20 seconds per slice), but honestly, nothing beats that oven-crisped cheese on top. Pro tip: Wrap slices in foil when reheating to prevent drying out!
Jalapeño Cheddar Cornbread Variations
Oh, the fun you can have with this recipe! Once you’ve mastered the classic version, try these tasty twists:
- Bacon lovers – Toss in 1/2 cup crispy crumbled bacon with the cheese (trust me, it’s incredible)
- Extra spicy – Swap cheddar for pepper jack cheese and add an extra jalapeño
- Southwest style – Mix in 1/4 cup corn kernels and a pinch of cumin for extra flavor
- Herb garden – Fold in 2 tablespoons fresh chopped cilantro or chives
The best part? Every variation keeps that perfect cornbread texture while adding new delicious dimensions. Go wild!
Nutritional Information
Here’s the scoop on what’s in each delicious slice! (Remember, these are estimates – your exact numbers might vary depending on ingredients and brands used.) Per serving: 220 calories, 11g fat (4g saturated), 24g carbs, 1g fiber, 7g protein. Not too shabby for something this tasty!
Frequently Asked Questions
Can I use canned jalapeños instead of fresh?
You can, but fresh is always best! Canned jalapeños will work in a pinch, but they’re much softer and less vibrant in flavor. If you must use them, drain well and pat dry with paper towels first.
How do I make this recipe gluten-free?
Easy peasy! Just swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. I’ve had great success with Bob’s Red Mill or King Arthur blends. The texture comes out perfect every time.
Can I freeze jalapeño cheddar cornbread?
Absolutely! Let it cool completely, then wrap tightly in plastic wrap and foil. It’ll keep for up to 3 months. Thaw at room temperature, then pop in a 350°F oven for 10 minutes to refresh.
Why did my cornbread turn out dry?
Oh no! Usually this means it baked too long or the batter was overmixed. Next time, check a few minutes early and remember – lumpy batter is your friend! Also, make sure your baking powder is fresh.
I’d love to hear how yours turns out – tag me if you share photos!
PrintIrresistible Jalapeño Cheddar Cornbread with 2 Secret Twists
Jalapeño Cheddar Cornbread is a savory twist on classic cornbread, combining spicy jalapeños with sharp cheddar cheese for a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and diced
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9-inch baking pan.
- In a large bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, and egg.
- Combine wet ingredients with dry ingredients and stir until just mixed.
- Fold in shredded cheddar cheese and diced jalapeños.
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
- Adjust the amount of jalapeños based on your spice preference.
- For a crispier top, broil the cornbread for the last 2-3 minutes of baking.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
