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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


  • 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


  • Preheat oven to 400 degrees. Spray 8x8" 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.


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


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