Name: Cheddar Jalapeño Cornbread
Prep time: 10 min
Cook time: PT-488566H14M30S
Total time: PT-488566H14M30S
Cuisine: American / Southern
Ingredients: 1 cup yellow cornmeal; 1 cup all‑purpose flour; 2 tablespoons sugar (can adjust to taste); 1 tablespoon baking powder; ½ teaspoon salt; 2 large eggs; 1 cup milk (or buttermilk for richer flavor); ½ cup sour cream (optional, for extra moisture); 2 jalapeño peppers, seeded and diced; 1 cup shredded sharp cheddar cheese; 2 tablespoons vegetable oil or melted butter

This cheddar jalapeño cornbread is the perfect blend of moist, cheesy comfort and spicy flair. With a golden crust and tender crumb, I like making this as a side for chili, BBQ, or just on its own with a pat of butter. It’s quick, easy, and full of flavor.

Why You’ll Love This Recipe

I love how this cornbread brings something extra to the table—literally. The cheddar melts into the crumb for richness, while the jalapeños give it a little heat without overpowering. It’s the kind of side that always gets asked about and disappears fast. I often reach for this recipe when I want something easy but impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar (can adjust to taste)
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 cup milk (or buttermilk for richer flavor)
½ cup sour cream (optional, for extra moisture)
2 jalapeño peppers, seeded and diced
1 cup shredded sharp cheddar cheese
2 tablespoons vegetable oil or melted butter

directions

I preheat the oven to 400 °F (≈ 200 °C) and grease an 8‑inch square baking dish or a cast‑iron skillet.
In a bowl, I whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, I beat the eggs, then stir in the milk (or buttermilk), sour cream, and oil (or melted butter).
I pour the wet ingredients into the dry ingredients and stir just until combined—making sure not to overmix.
I fold in the diced jalapeños and most of the cheddar cheese, saving some to sprinkle on top.
The batter goes into the prepared pan, then I top it with the reserved cheese (and jalapeño slices, if I’m feeling fancy).
I bake it for about 20‑25 minutes, or until the top is golden and a toothpick comes out clean.
After baking, I let it rest for a few minutes before slicing and serving warm.

Servings and timing

This recipe yields 9–12 servings, depending on how big I cut the slices.

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

A handful of chopped green onions can give it a fresh, savory pop.
If I want extra heat, I leave in a few jalapeño seeds or use a spicier pepper like serrano.
For a bit of crunch, I like sprinkling cornmeal on the bottom of the skillet before pouring the batter.
Monterey Jack or pepper jack cheese also works beautifully in place of cheddar.

storage/reheating

I store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
To reheat, I wrap slices in foil and warm them in a 300 °F oven for 10 minutes or give them a quick zap in the microwave for 20–30 seconds. If I want to bring back a crispy edge, I reheat slices in a skillet with a little butter.

FAQs

How spicy is this cornbread?

The heat is mild to moderate, depending on how many seeds I leave in. For a gentler kick, I remove all the seeds and membranes.

Can I make this cornbread ahead of time?

Yes, I often bake it the day before and just reheat it before serving. It holds up well and even tastes better the next day.

Can I make this recipe gluten-free?

Yes, I swap the all-purpose flour for a gluten-free 1:1 baking blend and it still turns out great.

What’s the best pan to use?

I like using a cast-iron skillet when I want a crispy crust, but a regular 8-inch square baking dish works just as well.

Can I freeze leftover cornbread?

Absolutely. I wrap slices tightly in plastic and foil, then freeze them for up to 2 months. I thaw and reheat as needed.

Conclusion

This cheddar jalapeño cornbread is everything I want in a savory side—easy to whip up, bursting with flavor, and endlessly adaptable. Whether I’m serving it with soup, chili, or just slathering on butter for a snack, it’s always a hit. I find myself going back to this recipe again and again, and I bet you will too.