This Jalapeno Cheddar Cornbread has a light and tender crumb and slightly crispy crust. It’s filled with spicy jalapeno peppers, cheddar cheese, and corn. Take it to the next level with a pat of butter and drizzle of honey! I first shared this recipe on The Recipe Critic.
Is it even possible to pass up a slice of cornbread? It’s a classic favorite that’s almost always served along side chili but tastes great along side Mexican soups or at your next bbq. If you love cornbread, try my Buttermilk Cornbread, Southwest Cornbread Sloppy Joes, and Cornbread Cupcakes with Honey Buttercream Frosting.
Jalapeño Cheddar Cornbread
This is no box mix cornbread! The jalapeno and cheddar give it a delicious flavor with a hint of heat. (The heat level really depends on how spicy your jalapeño is though. Learn more about choosing and preparing jalapeños here.)
This recipe has less sugar than my Buttermilk Cornbread but that makes it the perfect base for a drizzle of honey. The combination of sweet and heat is D-licious!
How to make Jalapeno Cornbread:
- Place a little oil in a cast iron skillet and let the pan heat up in the oven as it comes to temperature.
- In a large mixing bowl, mix together the dry ingredients- flour, cornmeal, sugar, baking soda, baking powder, and salt.
- Add the liquid ingredients to the mixing bowl and then mix with a whisk until combined.
- Fold in 1 cup cheese, corn, and diced jalapeños.
- When the oven is up to temperature and the batter is ready, take the skillet out of the oven, rotate the pan so the oil greases the sides.
- Pour the batter into the skillet and top with additional jalapeño slices and remaining cheese.
- Bake for 20-25 minutes. Let the bread cool in the pan for 10 minutes before slicing.
Don’t have a cast iron skillet? No problem!
This recipe can be baked in a 9×9 inch metal baking pan or glass baking dish. Spray the pan with cooking spray or rub with shortening or butter before pouring in the batter. Bake as directed.
Don’t have buttermilk? That’s okay! Here’s what to do:
Make your own buttermilk!
Pour 1 tablespoon vinegar or lemon juice into a 1 cup liquid measuring cup. Add a scant cup of milk (the higher the fat content, the better) to reach the 1 cup measuring line.
If you don’t have those ingredients you can substitute it with 3/4 cup sour cream or plain yogurt (I prefer Greek) mixed with 1/4 cup water.
Can I add a different kind of cheese?
Yes! I mean, you might have to change the name but any other hard cheese works in this recipe. You can use extra sharp cheddar, white cheddar, Colby, pepper jack…
The cheese adds to the savory factor but also melts into the batter giving the crumb a yummy moist texture.
LOOKING FOR MORE RECIPES USING JALAPENOS? CHECK OUT THESE:
- Jalapeño Pepper Jelly is great for spreading on burgers, sandwiches, or serving on cream cheese for an appetizer.
- Baked Jalapeño Poppers are a crowd favorite and still have that yummy crispy coating.
- The BEST Homemade Salsa is the best! You won’t be able to go back to store-bought!
- Enjoy a party favorite in in a different form- Jalapeno Popper Dip!
- Cilantro Lime Dressing is so good for salads but we love it for dipping our taquitos in too!
- Jalapeno Popper Grilled Cheese takes a classic up a few notches with a spicy kick.
TOOLS USED TO MAKE THIS SKILLET CORNBREAD:
- Cast Iron Skillet– This is a kitchen must have! You get the best sear on meats and it’s great for one pot meals.
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
- Balloon Whisk This is my favorite whisk! It’s sturdy, durable, and just great for batter.
Jalapeno Cheddar Cornbread
- 2 teaspoons oil
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup butter, melted
- 2 large eggs
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup creamed style corn
- 2 jalapeños , seeded and diced (optional extra slices for top)
- Place oil in a 9 or 10 inch cast iron skillet (or grease a 9×9 inch pan with cooking spray) and place skillet in the oven and preheat it to 400 degrees F.
- In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, melted butter, and eggs and mix until combined.
- Fold in 1 cup of cheese, corn, and diced jalapenos.
- Remove the skillet from the oven. Rotate the pan so the oil gets on the sides of the pan (or you can use a heat proof pastry brush).
- Pour batter in pan, top with sliced jalapeños and remaining 1/2 cup cheese, and place in the oven. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
- Let cool in pan for 10 minutes before slicing.