Jalapeno Cheddar Cornbread
A golden, buttery cornbread with a tender crumb, loaded with sharp cheddar cheese and studded with spicy fresh jalapeños. This savory quick bread strikes the perfect balance between sweet corn flavor, melted cheese pockets, and a gentle kick of heat. Ready in under 40 minutes, it's the ideal side for chili, barbecue, or a hearty soup.
For 8 servings
- prep · ~15 min
Preheat the oven and skillet.
1.Place a 10-inch cast-iron skillet on the middle rack and preheat the oven to 400°F.2.Once the oven reaches temperature, carefully remove the hot skillet and add 1 tablespoon of butter, swirling to coat the bottom and sides.TIPPreheating the skillet is the secret to a dark, crispy crust. Don't skip this step. - mix · ~1 min
Mix the dry ingredients.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly combined.
- mix · ~1 min
Mix the wet ingredients.
In a medium bowl, whisk the eggs and buttermilk together. Slowly pour in 5 tablespoons of the melted butter, whisking constantly until fully incorporated.
- mix · ~2 min
Combine the batter.
1.Pour the wet ingredients into the dry ingredients.2.Fold together with a rubber spatula until just combined—a few lumps are fine.3.Gently fold in the diced jalapeños and shredded cheddar cheese. Do not overmix.TIPOvermixing develops gluten and makes the cornbread tough. Stop as soon as the flour streaks disappear. - bake · ~25 min
Bake the cornbread.
1.Carefully pour the batter into the hot, buttered skillet, spreading it evenly with the spatula.2.Bake at 400°F for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.TIPWatch for the edges to pull slightly away from the sides of the pan—that's your cue it's ready. - rest · ~10 min
Cool and slice.
Let the cornbread cool in the skillet for 10 minutes before slicing into wedges and serving warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier crust, preheat the cast-iron skillet in the oven until smoking hot before adding the butter.
- 2Remove seeds and membranes from the jalapeños for milder heat; leave them in for extra spice.
- 3Use a light hand when folding the batter—stop as soon as the flour streaks disappear to keep the crumb tender.
- 4Let the cornbread cool in the skillet for exactly 10 minutes; this allows it to set without steaming the crust.
- 5To test doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.
- 6Store leftovers tightly wrapped at room temperature for up to 2 days, or freeze for up to 1 month.
Adapt it for your goals.
Smoky Bacon
Add 1/4 cup crumbled cooked bacon along with the cheese for a smoky, salty crunch that pairs beautifully with the jalapeño heat.
Sweet Honey ButterSweet Honey Butter
Replace 2 tbsp of butter with honey in the wet ingredients and brush the warm cornbread with honey butter for a sweet-savory twist.
VeganVegan
Use plant-based butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg), and unsweetened almond milk curdled with 1 tsp lemon juice instead of buttermilk; skip the cheese or use vegan cheddar shreds.
Gluten FreeGluten-Free
Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum; ensure the cornmeal is labeled gluten-free.
Why this is on our healthy list.
Good Source of Protein
Sharp cheddar cheese and eggs provide a notable protein boost, helping to keep you full and satisfied alongside your meal.
Calcium from Cheddar
With a full cup of shredded cheese, each slice contributes a meaningful amount of calcium, which supports bone health.
Cornmeal Provides Fiber
Whole-grain cornmeal offers dietary fiber, which aids digestion and helps maintain steady energy levels.
Capsaicin from Jalapeños
Jalapeños contain capsaicin, a compound known to boost metabolism and provide antioxidant properties.
Frequently asked questions
Yes. Use an 8x8-inch baking dish or a 9-inch round cake pan; preheat it with the butter as directed, but note the crust will be slightly less crispy.
