If you are looking for a good Jalapeño Cheddar Cornbread recipe, you have come to the right place. This recipe uses my favorite buttermilk cornbread recipe with fresh jalapeños and cheddar cheese added.
My husband and oldest son are always asking me to make this cornbread whenever I make a pot of beans. They love it! We don’t eat it as often as they would like because we still have two little ones that aren’t ready for spicy cornbread just yet.
You might like to try this cornbread recipe with my Red Beans and Rice recipe, it pairs really well with it!
If you have made my original cornbread recipe than you’ll know that I do not put sugar in my cornbread. I know, I know. But if that’s your kind of thing, go ahead and put sugar in it 😊.
- Flour – This recipe uses all-purpose flour.
- Cornmeal – Yellow or white cornmeal will work. Make sure you are not using self-rising cornmeal.
- Buttermilk – You can use buttermilk, milk, buttermilk powder or a buttermilk alternative like milk with vinegar or lemon juice added. When using buttermilk powder, incorporate it into the dry ingredients and add the quantity of milk specified in the recipe.
- Salt
- Leaveners – Both baking powder and baking soda are used in this recipe.
- Butter – Unsalted butter, or any neutral tasting oil will work.
- Jalapeños – Fresh jalapeños, with or without the seeds. Just keep in mind the more seeds the spicier the cornbread will be.
- Cheese – Freshly shredded cheddar cheese is needed.
Preparing homemade cornbread is quite simple. For Jalapeño Cheddar Cornbread, just stir in diced jalapeños and shredded cheddar cheese, bake it, and enjoy.
STEP 1
If you are using a cast iron skillet, add the oil to the skillet and place it in the oven while it preheats. If not, skip this step and prepare your baking dish by lightly greasing or lining with parchment paper.
STEP 2
Whisk together the dry ingredients until fully combined. Stir in the dices peppers and shredded cheese.
TIP: For spicy cornbread add some of the jalapeño seeds to the cornbread.
STEP 3
In a separate bowl whisk together the wet ingredients. Combine the wet with the dry ingredients, mix until just combined. Be careful to not overmix.
STEP 4
Evenly spread the cornbread batter in the prepared pan, bake for 25 minutes or until lightly browned and a toothpick inserted in the middle of the cornbread comes out clean. Enjoy!
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Jalapeño Cheddar Cornbread
Made with shredded cheddar cheese and diced jalapeños, this homemade Jalapeño Cheddar Cornbread is a Southern side dish that never disappoints!
Ingredients
Instructions
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Preheat an oven to 425°F. If you are using a cast iron skillet, drizzle in about 1 tablespoon of oil and place it in the oven while it preheats. If not, skip this step and prepare a 9" round baking dish by lightly greasing or lining with parchment paper.
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In a large bowl whisk together the flour, cornmeal, salt, baking soda and baking powder. Stir in the diced peppers and shredded cheese.
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In a separate bowl combine the buttermilk, melted butter and egg. Whisk to fully combine.
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Pour the wet ingredients into the bowl of the dry ingredients, mix until fully combined. Do not overmix.
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Carefully pour the cornbread batter into the hot cast iron skillet and place in the oven to bake for 25 minutes. Brush with butter immediately after it comes out of the oven, (optional). Enjoy!
Note
Optional: Use 2 tablespoons of buttermilk powder and milk in place of the buttermilk.
*Use 1-2 large jalapeños. If you are wanting a spicy cornbread, you can leave some of the seeds in the jalapeños. If you prefer it less spicy, be sure to remove all the seeds from the jalapeños.
