This Jalapeno Cheddar Cornbread is savory and crispy on the outside and soft on the inside. The slightly spicy and cheesy flavors pair perfectly with traditional cornbread!
People from different regions in the U.S. have their own preferences for how they enjoy their cornbread. I personally prefer my cornbread more savory and not sweet, so this recipe reflects that.
I do however love honey butter with my cornbread (even with the jalapenos and cheddar) because I don’t ordinarily add sugar in my cornbread batter.
I love the layers of flavor from the pickled jalapenos, to the cheesy bites, mixed with the cornmeal.
Is this cornbread spicy?
I use canned jalapenos, which are pickled and aren’t very spicy at all. They are widely available at grocery stores too in the canned food section. Canned jalapenos are a great way to add flavor but with less heat. If you prefer a spicier cornbread just add 1 more tablespoon of chopped canned jalapenos.
What kind of cornmeal should I use?
The more course the cornmeal grind, the more texture the cornbread will have. I try to find a medium grind cornmeal, or for a bit more texture, stone ground works well too.
If you prefer a soft and light texture with a milder cornmeal flavor, look for finely ground cornmeal. Sometimes you won’t find the grind type on the packaging so if it doesn’t say, it will likely be in between a fine to medium grind which will work great.
It can be confusing because some cornmeal options will say “Self-Rising Mix“, which has baking powder or baking soda added, plus traditional flour too. These won’t work for this recipe since we are adding in the rising agents and all purpose flour in this batter. Just look for “plain cornmeal” or check the ingredients on the back and make sure it doesn’t have extra flours, baking powder or baking soda, or dried buttermilk, etc. added.
How to make this recipe
It’s so simple to make cornbread batter because it can be made in one bowl with a whisk! Just whisk your dry ingredients together, then add the wet ingredients, then fold in the cheese and jalapenos. Scoop into a muffin pan and bake.
Can I make this in a cast iron skillet instead?
Yes! I originally intended on making this cornbread in a cast iron skillet (because that’s how my grandmother always made it) but I do like the fluffier texture of muffins, so I opted for that instead. If you use a cast iron skillet, just add some oil to the pan to grease it to keep the cornbread from sticking. It will take longer to bake, so take out of the oven when it’s golden brown on top.
Here is an affiliate link on Amazon for a best-selling cast iron pan (you can pick what size you want).
Serve the cornbread immediately with butter on top and add a drizzle of honey if you like too!
Sizzle sizzle ya’ll,
Leslie O.
Jalapeno Cheddar Cornbread
Ingredients
- 1½ cups Cornmeal, medium or fine grind 238 grams
- 1½ Tbsp Baking powder 17 grams
- 1 cup All purpose flour (or gluten-free all purpose flour) 135 grams (gluten-free flour will weigh less)
- 1½ tsp Salt 7 grams
- 1¼ cups Buttermilk (or 1 cup milk mixed with 1 Tbsp. vinegar) 300 grams
- 2 Eggs
- ¼ cup neutral oil like grapeseed or canola oil 54 grams
- 1 cup cheddar cheese, shredded 100 grams
- 2 Tbsp canned jalapenos, chopped add an extra Tbsp if you like it spicy
Instructions
- Preheat oven to 450 degrees.
- Shred the cheddar cheese if you purchased a block of cheddar.
- Whisk cornmeal, flour, salt, and baking powder in a large bowl.
- Add buttermilk, then whisk in eggs and oil.
- Fold in the cheddar cheese and jalapenos.
- Brush oil into 12 muffin tins. Scoop into 12 equal portions for smaller muffins. If you want larger, fluffier muffins, scoop into 9 muffins (which I prefer).
- Bake until the crust is golden brown about 10-11 minutes depending on how many muffins you scoop.
My husband makes his cornbread in a cast iron skillet. I love the crunchy outside. We haven’t tried adding whole kernel and peppers to the batter. Maybe the next batch!
Cornbread is one of my favorite things to cook in my cast iron skillet! I love the addition of chili and cheese to yours, it looks delicious!
yummy! This would be perfect with out chili!! Thank you for the recipe.
I t tried giving you a 5* but it just went to 4.
Thank you Marisa for the rating! I’ll see if I can figure it out:)
All I need now is a cast iron pan. Maybe I’ll try one that I have.
If you don’t have a cast iron pan, you can still preheat your pan with the oil. It might not get quite as hot, but it can still create a nice crust. You could try using a muffin pan and putting a little oil in each slot and preheating it that way. Cornbread muffins would be great with this recipe!
I was looking for a recipe for my skillet, found it, very glad!
Awesome Claudia! I hope you enjoy it:)
What a great looking cornbread! There is nothing like cornbread in cast iron. It just makes it taste better!
LOVE the use of poblano chilis in this recipe! And I reallllly love cornbread. This looks so good!
Cornbread good, but cheesy cornbread – even better!
The cheese and the peppers make this look so delicious. Can’t wait to try it with some chili.
Oh yes, chili is the perfect dish to dip this cornbread in!
I love cornbread in the cast iron pan! Love the touch of the poblanos, too!
I love anything made in a skillet. This reminds me to dust mine off and use it more!
I’ve been trying to use mine more and more. I love the way it heats evenly and gives a nice crust to anything you can throw in there:)
Love me some cast iron skillet cornbread! That’s the only way to make it!
I agree 100%! If it doesn’t have that crust, it’s always a disappointment:(
That is a lovely cornbread, I’ve not made any for years, must remedy this.
I got out of the habit of making it myself. After baking this recipe I have been wondering why on earth I haven’t made it in so long.
I love cornbread. I have just ordered a cast iron skillet so will be trying this out when it arrives!
Fantastic!! A cast iron skillet is such a great cooking tool. Cornbread is just one of many things you can use it for.
It’s not often that I am genuinely excited to try a recipe but this one is definitely one of them.
Thanks Brian! The use of cast iron is essential in this recipe. Cast iron is such a versatile cooking tool. Let me know how it turns out if you make it:)
I’ve never had cornbread. Ever. This has me tempted!
Good cornbread is hard to come by, unless you are eating at Southern meat-and-three restaurants. You’ll have to give it a try!!
I love using our cast iron skillets, you have just given me all kinds of ideas!! And the cornbread looks awesome too.
Thanks a bunch Judy!
This looks sooo good! I’d love some with a bowl of chili. I asked for a cat iron skillet for my birthday. Here’s to hoping I get it!
What an awesome birthday request! I tend to always ask for cooking and baking supplies as gifts too:)
I really needed a good recipe for cornbread, I mean you have to have the perfect ratio of things, and yes cast iron skillets are my best friend !
For sure the recipe makes a huge difference in the texture and lightness. This cornbread recipe is light yet crispy. I really love it! I hope you give it a try!
This is such a great looking cornbread! Shamed to say, never had cornbread before…Saved to definitely make it!
Oana, definitely give cornbread a try. Of course, I’m biased to this recipe. I’m on the unsweetened, full-of-corn-flavor team!
Loving this comforting cornbread!
Corn bread is already good, but adding cheese just takes it to a new level of amazing – love it!