Jalapeño Cheddar Cornbread

Square overhead image of jalapeno cheddar cornbread in a cast iron skillet.

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5 from 3 votes

Moist, cheesy jalapeno cheddar cornbread with crisp edges and the perfect balance of heat and flavor.

Course bread, Side Dish, Sides

Cuisine American, Mexican, Southern

Keyword jalapeno cheddar cornbread, jalapeno cornbread, mexican cornbread

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 379kcal

Author Blair Lonergan

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

• Preheat a 9 or 10 inch cast iron skillet for crisp, golden edges.
• 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.

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