Soft and buttery with a moist crumb and a crisp, golden brown crust, this zesty jalapeño cheddar cornbread is perfect with a pat of butter and a drizzle of honey!
If you love cornbread, check out this classic Southern cornbread recipe, this wildly popular Jiffy cornbread with creamed corn, or any of the other 20 best cornbread recipes, too.
Table of Contents
A Few Tips Before You Get Started
- Use a 9- or 10-inch cast iron skillet for crisp edges and even baking.
- Preheating the skillet is key to that sizzle that makes great cornbread.
- Finely or medium ground cornmeal creates the softest crumb.
- Remove jalapeno seeds for mild heat, or leave a few in if you like things bold.
- Choose sharp cheddar so the cheese flavor really stands out.
How to Make Jalapeno Cheddar Cornbread
Step 1: Preheat the Skillet
Place your skillet in a cold oven and set the temperature to 400 degrees. Let the pan heat up along with the oven. This simple step is the secret to crisp, golden edges.
** Pro Tip: Once the oven is hot, add the vegetable oil to the skillet and swirl it around to coat the bottom and sides (or use a pastry brush to spread). For even richer flavor in your crust, use melted butter to grease the pan!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk the cornmeal, flour, sugar, baking powder, salt, and baking soda. Whisking helps lighten the mixture and prevents dense, heavy cornbread.
Step 3: Whisk the Wet Ingredients
In another bowl, whisk the buttermilk, melted butter, and eggs until smooth. The mixture should look creamy and well blended.
** Quick Note: If the melted butter starts to firm up from cold buttermilk, keep whisking. It will smooth out quickly.
Step 4: Stir Together the Batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix. A light hand keeps the crumb tender and moist.
Step 5: Add Jalapeno, Cheddar, and Chives
Gently fold in the chopped jalapenos, grated cheddar, and chives. This is where the flavor magic happens.
** Ingredient Note: Jarred jalapenos work just as well as fresh and give you a reliable, consistent level of heat. Plus, you can keep them stashed in your pantry at all times!
** Pro Tip: Pat jarred jalapenos dry so they do not add extra moisture to the batter.
Step 6: Bake in the Hot Skillet
Carefully pour the batter into the hot, oiled skillet. You should hear a light sizzle. Bake until the top is golden brown and a toothpick in the center comes out clean. Let it cool slightly before slicing into big, hearty wedges.
Serving Suggestions
- Serve with Texas chili, cowboy chili, easy taco soup, or Dutch oven beef stew.
- Add it to a barbecue spread with slow cooker pulled pork or bbq chicken breast.
- Pair it with ranch-style beans or a steak salad for a simple, satisfying dinner.
- Serve warm with honey butter or a pat of regular butter for a little indulgence.
Took this to a church potluck with the Texas Chili, the cornbread was a huge hit!!
– Laura
Variations
- Add more jalapenos or a few seeds for bolder heat.
- Reduce the sugar or increase it depending on how sweet you like cornbread.
- Swap cheddar for Pepper Jack or Colby Jack.
- Stir in diced red bell pepper or pimentos for color.
- Add corn kernels for extra texture.
- Make muffins by baking in a greased muffin tin for about 15 minutes.
- Use a gluten free 1 to 1 flour blend if needed.
Storage, Freezing & Make Ahead
Store covered at room temperature for 2 to 3 days, or refrigerate up to 5 days for longer freshness.
Freeze tightly wrapped slices for up to 3 months.
Reheat in a low oven to restore crisp edges.
Frequently Asked Questions
How do I control the spice level?
Remove all seeds for mild heat, leave a few seeds in for medium heat, or add extra jalapenos if you really like a kick.
Why is my cornbread crumbly?
Over mixing or over baking can dry it out. Using full fat buttermilk keeps the texture moist and tender.
Can I use pre shredded cheese?
Yes, but freshly grated cheddar melts more smoothly and gives better flavor.
Can I make this without a cast iron skillet?
You can. A 9 inch square or round pan works well, although the edges will not be as crisp.
Why did my cornbread turn out too thin?
A skillet larger than 10 inches spreads the batter too much. Stick to a 9 or 10 inch pan for ideal height.
My family LOVES this recipe! It is so delicious with butter and just by itself. We always make this, well I always make this with our southern soup beans…Try it, you will love it…
– Leslie
Related Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Jalapeño Cheddar Cornbread
Ingredients
- 1 cup yellow or white cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (or increase to ¼ cup if you like your cornbread a little sweeter like me)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 ½ cups whole buttermilk
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 medium jalapeño pepper, seeded and finely diced (about 3-4 tablespoons) (or sub with ¼ cup jarred sliced jalapenos that you pat dry and chop)
- 1 cup grated sharp cheddar cheese
- 2 tablespoons chopped fresh chives or green onions
- 2 tablespoons vegetable oil
Instructions
- Place a 9-inch or 10-inch cast iron skillet or a 9-inch round or square cake pan in a cold oven. Preheat oven to 400°F, leaving the skillet or pan in the oven while it heats. Meanwhile, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Add the buttermilk, melted butter, and eggs.
- Stir to combine. Fold in jalapeño, cheese, and chives.
- When the oven has come to temperature, pour the oil into the hot skillet or pan. Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
Notes
• Finely or medium ground cornmeal gives the softest texture.
• Remove jalapeno seeds for mild heat or leave some in for extra spice.
• Jarred jalapenos work well and offer consistent heat when chopped and patted dry.
• Use sharp cheddar for the best cheesy flavor and grate it fresh if possible.
• Do not over mix the batter once wet ingredients are added to keep the cornbread tender.
• Let the batter rest 5 to 10 minutes before baking to help it rise higher.
• Add diced bell pepper, pimentos, or corn kernels for extra flavor or color.
• Swap cheddar for Pepper Jack if you prefer a spicier, melty cheese.
• Bake in a muffin tin for about 15 minutes to make jalapeno cheddar cornbread muffins.
Nutrition
Originally published in August, 2021, this post was updated in December, 2025.
Rook this to a church potluck with the Texas Chili, the cornbread was a huge hit!!
My family LOVES ❤️ this recipe! It is so delicious with butter and just by itself. We always make this, well I always make this with our southern soup beans. We are from the Appalachian mountains of Kentucky and live north. Our Yankee friends absolutely love my Hillbilly soup beans and Mexican corn bread! Try it, you will love it. Make sure you use real butter.
Appalachian soup beans are THE BEST with cornbread. So glad that you and your friends enjoy this version, Leslie! 🙂
Really good. I used an organic stone ground cornmeal so sugar wasn’t necessary. Will make again.
We’re so glad you enjoyed it. Thank you for trying it out and taking the time to leave a review, Gina!