Prep Time10 minutes
Total Time35 minutes
Servings10 Servings
Jalapeño Cheddar Cornbread – baked in a cast iron skillet and loaded with flavor this light, fluffy cornbread will become your chili recipes new best friend. This is the perfect side dish.
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Heather’s Notes
- A perfect mix of spicy and cheesy flavors that balance beautifully.
- Buttermilk makes the crumb moist, tender, and slightly tangy.
- Easy to whip together with pantry staples in under 10 minutes of prep time.
- Bakes up with crisp edges in a cast-iron skillet or baking dish.
- Pairs well with soups, stews, chili, or grilled meats.
Why I love this Jalapeno cornbread recipe
If you’re looking for a side dish that packs flavor, comfort, and a touch of heat, this Jalapeño Cheddar Cornbread is it. Golden, cheesy, and perfectly spiced, this recipe brings together the rustic charm of cornbread with the bold flavors of jalapeños and sharp cheddar cheese. Whether you serve it alongside a bowl of chili, barbecue ribs hot off the grill, or as part of a holiday spread, it’s always a crowd pleaser. If you’re looking for a traditional cornbread, make sure to check out my best cornbread recipe.
Pair this simple recipe with chili, a hearty soup or stew, or make a double batch and use it to make stuffing for a turkey or side dish.
Ingredients You’ll Need
The base recipe is simple and requires only a handful of ingredients you’re likely to have in your pantry.
- Yellow Cornmeal – use fine yellow cornmeal, white cornmeal, or a mixture of coarse and fine for added texture
- All Purpose Flour – gives it the bread texture
- Jalapeno Peppers – fresh jalapenos are diced small or try pickled jalapenos or canned jalapenos for a new variety
- Sharp Cheddar Cheese – adds a creamy texture
- Baking Soda & Baking Powder – leavening agents to make the cornbread fluffy
- Sugar – white granulated sugar
- Eggs – large eggs
- Buttermilk – either low fat or full fat Bulgarian style buttermilk, see FAQ section below for how to make buttermilk
- Butter – salted or unsalted butter
- Kosher Salt – or table salt. If using table salt, 1/2 the measurement
Find the full printable recipe card with exact measurements and step-by-step instructions below.
Recipe Variations & Add-Ins
- Swap sharp cheddar for monterey jack, pepper jack cheese, smoked gouda, or other shredded cheese for a different spin.
- Use pickled jalapeños if you prefer a tangy heat instead of fresh or other green chiles.
- Add corn kernels to the batter for extra sweetness and texture.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
- For a Southern twist, serve with honey butter, or drizzle with honey or hot honey just before serving.
How to Make Buttermilk Jalapeno Cornbread
- Preheat your oven to 425°F. Lightly grease an 8-inch cast-iron skillet or baking dish with oil or melted butter.
- In a large bowl, combine the dry ingredients: yellow cornmeal, flour, shredded cheddar cheese, diced jalapenos, sugar, baking powder, baking soda, and kosher salt.
- In a separate bowl, whisk the wet ingredients: buttermilk, egg, and melted butter.
- Fold wet into dry until just combined. Be careful not to overmix.
- Pour the cornbread batter into the prepared skillet, spreading evenly.
- Bake for 20–25 minutes, or until crispy edges, the top is golden brown and a toothpick comes out clean.
- Remove the hot skillet and allow to cool slightly before slicing and serving warm.
How to Store & Make-Ahead Tips
- Store cooled cornbread in an airtight container at room temperature for up to 2 days.
- Refrigerate in a sealed container for up to 5 days.
- Freeze slices individually wrapped in plastic wrap, then in a freezer bag for up to 3 months.
- Reheat in the oven or toaster oven to restore crisp edges.
Frequently Asked Questions
Yes, simply reduce the amount of jalapeño or remove the seeds and membranes before dicing.
It’s delicious with chili, soups, barbecued meats, or as a stand-alone snack with butter or honey.
Absolutely! Reduce the baking time to about 12-15 minutes and check for doneness by inserting a toothpick in the center.
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes before using.
Yes, bake a day in advance, store covered, and reheat in the oven before serving.
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Jalapeño Cheddar Cornbread Recipe
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Ingredients
- 1 cup yellow cornmeal
- ¾ cup all purpose flour
- 1 ½ cups shredded sharp cheddar cheese
- 2 tbsp diced fresh jalapeno, about 1 large
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 6 tbsp butter, melted
- 1 ½ cups buttermilk
- 1 large egg
Instructions
- Preheat oven to 425ºF. Lightly grease an 8-inch cast iron skillet or baking dish.
- In a large bowl, combine the dry ingredients: yellow cornmeal, all purpose flour, shredded cheddar cheese, diced jalapeno, sugar, baking powder, baking soda, and kosher salt.
- In a separate bowl, whisk the wet ingredients: buttermilk, melted butter, and egg.
- Fold the wet ingredients into the dry until just combined. Be careful not to overmix.
- Pour batter into the prepared skillet, spreading evenly.
- Bake 20-25 minutes, or until the edges are crispy, the top is golden brown, and a toothpick comes out clean.
- Remove and allow to cool slightly before slicing and serving.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
This cornbread recipe was so good!