Jalapeño Cheddar Cornbread

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.

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.

Substitutions & Variations

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.

Jalapeno cornbread in a skillet right out of the oven

How to Make Buttermilk Jalapeno Cornbread

top down view of dry cornbread ingredients ready to be stirred together — 1) Add dry ingredients to a large bowl.

dry cornbread ingredients in a bowl — 2) Toss the dry ingredients to coat the cheese and jalapenos.

adding buttermilk, butter, and egg to cornbread — 3) Whisk wet ingredients together to combine.

adding the wet ingredients to cheddar jalapeno cornbread mix — 4) Add the wet ingredients to the dry and stir just until combined. Don’t overmix.

cornbread batter in a bowl — 5) Some lumps may still be present, that’s ok.

cornbread batter in a cast iron skillet ready to bake — 6) Spread the batter in a lightly greased cast-iron skillet or baking dish.

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.

top down view of jalapeno cheddar cornbread in a cast iron skillet

Tips for Storing

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.

Recipes to pair with a piece of cornbread

FAQ’s

Can I make this cornbread less spicy?

Yes, simply reduce the amount of jalapeño or remove the seeds and membranes before dicing.

What’s the best way to serve Jalapeño Cheddar Cornbread?

It’s delicious with chili, soups, barbecued meats, or as a stand-alone snack with butter or honey.

Can I bake this in a muffin pan?

Absolutely! Reduce the baking time to about 12-15 minutes and check for doneness by inserting a toothpick in the center.

Do I have to use buttermilk?

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.

Can I make this ahead of time?

Yes, bake a day in advance, store covered, and reheat in the oven before serving.

If you tried this Jalapeño Cheddar Cornbread recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how it went in the comments below. I’d love to hear from you!

Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather…

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.

This cornbread recipe was so good!