Jalapeño Cheddar Cornbread – A Spicy, Cheesy Twist on a Classic

Why You’ll Love This Recipe

Jalapeño Cheddar Cornbread takes a traditional Southern staple and elevates it with bold flavors and gooey cheese. Moist, crumbly, and slightly sweet, this cornbread gets a kick from fresh jalapeños and richness from sharp cheddar cheese. It’s the perfect side dish for chili, barbecue, soups, or even enjoyed on its own with a pat of butter. The balance of heat, tang, and savory cheesiness makes it a crowd-pleaser at potlucks, family dinners, and holiday gatherings. Simple to prepare and baked to golden perfection, this recipe brings comfort food to a whole new level. Whether you like your cornbread mild or fiery, this version is easily customizable and sure to become a go-to favorite for both weeknights and special occasions.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cornmeal – Provides the signature flavor and texture that makes cornbread distinctively hearty.

All-purpose flour – Balances the cornmeal, giving the bread structure and softness.

Baking powder and baking soda – Essential leavening agents that help the cornbread rise and stay fluffy.

Salt – Enhances the natural sweetness of the cornmeal and balances the flavors.

Sugar – Adds a touch of sweetness that contrasts nicely with the jalapeños.

Buttermilk – Contributes tang and moisture, creating a tender crumb.

Eggs – Bind the batter together and help the cornbread rise.

Butter – Adds richness and a slightly crisp crust when baked.

Cheddar cheese – Melts throughout the batter, creating pockets of savory goodness.

Jalapeños – Bring heat and flavor; seeds can be removed for a milder taste.

Corn kernels (optional) – Add bursts of sweetness and extra texture to the bread.

Directions

Preheat the oven to 400°F and lightly grease a cast-iron skillet or baking dish. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth. Gradually add the wet mixture to the dry ingredients, stirring just until combined. Fold in shredded cheddar cheese, diced jalapeños, and corn kernels if using. Pour the batter into the prepared skillet and smooth the top. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing and serving warm.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe makes about 8 servings. Preparation takes 10 minutes, and baking requires 25 minutes, making the total time around 35 minutes.

Storage/reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the oven at 350°F for 8–10 minutes or in a skillet over low heat. Cornbread can also be frozen for up to 2 months; thaw and warm before serving.

Variations and Customizations

Extra cheesy – Add Monterey Jack or pepper jack cheese for more melty goodness.

Sweet heat – Mix in honey or maple syrup to balance the spice of the jalapeños.

Bacon upgrade – Fold in crispy bacon bits for a smoky, savory twist.

Herb addition – Add chopped chives, parsley, or cilantro for freshness.

Stuffed cornbread – Layer with extra cheese and jalapeño slices in the middle before baking.

Gluten-free version – Use a gluten-free flour blend in place of all-purpose flour.

Milder version – Remove all seeds and membranes from the jalapeños or substitute with mild green chilies.

Spicy kick – Add cayenne pepper or hot sauce for extra heat.

Cornmeal crunch – Sprinkle extra cornmeal on the skillet before pouring in the batter for a crispy crust.

Mini muffins – Bake the batter in a muffin tin for individual servings.

FAQs

Can I use fresh corn instead of frozen or canned?

Yes, fresh corn kernels add great sweetness and texture.

How do I make the cornbread less spicy?

Remove the seeds from the jalapeños or reduce the amount used.

Can I make this in a baking dish instead of a skillet?

Yes, but a cast-iron skillet creates a crispier crust.

What type of cheddar works best?

Sharp cheddar provides the boldest flavor, but mild or medium cheddar also works.

Can I use milk instead of buttermilk?

Yes, though buttermilk adds tang and tenderness. Add 1 teaspoon lemon juice to milk as a substitute.

How do I keep cornbread moist?

Do not overbake, and store in an airtight container once cooled.

Can I freeze cornbread?

Yes, wrap tightly and freeze for up to 2 months.

Conclusion

Jalapeño Cheddar Cornbread is a bold and flavorful twist on a comfort food classic. With its balance of heat, cheesiness, and tender crumb, it’s a versatile side dish that complements a wide variety of meals. Simple to make yet impressive in flavor, this cornbread is perfect for family dinners, potlucks, or holiday feasts. Whether you enjoy it mild or fiery, cheesy or plain, this recipe guarantees a moist, golden slice of comfort every time.

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