Cheddar Jalapeño Cornbread

Cheddar Jalapeño Cornbread is moist and cheesy with a spicy kick.  It goes perfectly with any soup, stew, or chili.

Skip the box mix and make your own cornbread from scratch. It is just as easy as the mix to prepare. Add some cheese and peppers and you won’t be able to resist this cornbread.

Try our Tomato Basil Soup!

Cheddar Jalapeno Cornbread

Cheddar Jalapeno Cornbread ingredients on a wooden cutting board

Preheat oven to 400 degrees. Spray 8×8″ baking pan with cooking spray or heat oil in a cast-iron skillet.

Prep your ingredients. Mix just until combined and bake.  It’s pretty straight forward and simple.

In a large bowl whisk together the cornmeal, flour, baking powder, and salt.

In a separate bowl, whisk the egg, buttermilk, vegetable oil and honey together.

Add wet ingredients to dry ingredients. Stir until just combined. Do not over mix.

Cheddar Jalapeno Cornbread batter mixed in a metal bowl

Add onion, jalapeños, green chiles, and sharp cheddar cheese; fold into batter until just mixed.

Pour into the prepared baking pan.

Cheddar Jalapeno Cornbread baked in a metal baking pan

Bake for 25-30 minutes, until golden brown and a toothpick inserted in center, comes out clean.

Allow to cool for about 5 minutes or room temperature, slice and serve.

Cheddar Jalapeno Cornbread sliced on a wooden cutting board

Cheesy, spicy jalapeno cheddar cornbread is sure to please!

Check out our Strawberry Shortcake!

Jalapeño Cheddar Cornbread Recipe

Print Recipe
5 from 1 vote

Cheddar Jalapeño Cornbread

Cheddar Jalapeño Cornbread – Moist and cheesy cornbread with a spicy kick is sure to please. It goes perfectly with soups, chili and all types of Mexican dishes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Bread
Cuisine: American, Tex-Mex
Keyword: cheddar, cornbread, jalapeno
Servings: 9
Calories: 219kcal
Author: Don’t Sweat The Recipe

Ingredients

  • 1-1/4 cups stone ground yellow cornmeal (medium grind)
  • 3/4 cup all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tablespoon honey (optional)
  • 1/4 cup chopped green onions
  • 2 tablespoons pickled jalapeños, minced*
  • 4 oz chopped green chiles (drained)
  • 1 1/2 cups shredded sharp cheddar cheese

Instructions

  • Preheat oven to 400 degrees. Spray 8×8″ baking pan with cooking spray.
  • In a large bowl whisk together the cornmeal, flour, baking powder, and salt.
  • In a separate bowl, whisk the egg, buttermilk, vegetable oil and honey together. Add egg mixture to dry ingredients. Stir until just combined. Do not over mix.
  • Add onion, jalapeños, green chiles, and cheese; fold into batter until mixed.
  • Pour into baking pan and bake for 25-30 minutes, until golden and a toothpick inserted in center comes out clean.
  • Let cool in pan for 5 minutes.

Notes

You can certainly add more jalapeños if you like it a little spicier.

Nutrition

Calories: 219kcal | Carbohydrates: 16g | Protein: 8g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 371mg | Potassium: 159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 344IU | Vitamin C: 5mg | Calcium: 197mg | Iron: 1mg

Share With Your Friends And Family!

Comments

  1. Reply

    5 stars
    Your Cheddar Jalapeno Cornbread looks and sounds amazing, Leigh. It’s perfect fall comfort food. Thank you for being a part of our Hearth and Soul Hop.

  2. Reply

    Looks yummy, will have to try this soon. Stopping by from the Create and Crave party.

    1. Reply

      Thank you, Christine! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating