Jalapeño Cheddar Cornbread is a savory and spicy twist on the classic cornbread, blending the traditional flavors of cornmeal with the heat of jalapeño peppers and the rich creaminess of cheddar cheese. Cornbread itself boasts a rich history, originating with Native American cuisine, where cornmeal was mixed with water and salt to create simple cakes. European settlers in the Southern United States later adopted and modified this staple, incorporating ingredients like milk, eggs, and baking powder to create the fluffy, slightly sweet cornbread we know today. The addition of jalapeños and cheddar cheese likely emerged as a fusion of Southern and Southwestern culinary traditions, bringing together bold flavors that elevate the humble cornbread to new heights.
Jalapeño Cheddar Cornbread is incredibly versatile and pairs well with a variety of dishes, making it a favorite in both Southern and Southwestern cuisine. Its spicy and savory profile complements hearty Southern staples such as barbecue, fried chicken, and collard greens, adding a flavorful kick that enhances these traditional dishes. It also pairs wonderfully with Southwestern fare, such as chili, taco salads, and grilled meats, where the cheese adds a creamy richness and the jalapeños provide a spicy contrast. Additionally, Jalapeño Cheddar Cornbread is an excellent side for soups and stews, where its moist texture absorbs the savory broths, making each bite a flavorful delight. Whether enjoyed as part of a larger meal or on its own, Jalapeño Cheddar Cornbread offers a delicious and fiery twist on a beloved classic.
The recipe I follow uses more flour than most traditional recipes, but I find this makes for a fluffier cornbread while still retaining that coarse cornmeal texture. I also feel this recipe is a little more forgiving in preventing dried out cornbread. You can always adjust the flour-to-cornmeal ratio to suit your taste preference. The two lessons I’ve learned from making cornbread over the years is you don’t want to overmix your batter, and you don’t want to overbake it!
As for the cheese, for me personally, the more the better! Often I’m lazy and will buy the pre-shredded cheese, which works okay, however shredding it from a block always seems to come out better. The amount of jalapenos to use is also a hotly debated topic! This will vary greatly based on your personal preference. I personally like to de-seed mine and add in extra. If you want more heat you can leave the seeds in. If you want to tone it down you can substitute some diced green onion.
To make jalapeno cheddar cornbread, you start out by preheating your oven to 375 °F. If using a cast-iron skillet (preferred), place it in the cold oven so it can start to heat up at the same time. If you are going to use a glass pan or live at a high altitude, it probably wouldn’t hurt to bump up the temp to 400 °F.
Next we are going to combine most of the dry ingredients, the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the wet ingredients, the milk, eggs, and melted butter. With a (preferably) wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Finally, mix in the cheese and jalapenos, and allow the mixture to rest at room temperature for 20 minutes.
If using a regular metal or glass pan, grease it liberally with butter (I’ve also used crisco and even vegetable spray in a pinch). If using a cast iron skillet, carefully pull the hot skillet out of the now preheated oven. Using 1 to 2 tablespoons of butter or vegetable oil place carefully in the hot skillet and swirl it around to coat the bottom and part of the sides best you can.
Pour the batter into the prepared pan, even it out and smooth the top, and optionally sprinkle some extra grated cheese and / or jalapenos on top.
Bake for 30 to 35 minutes, or until a toothpick comes out clean.
Cool and cut into large pieces. Serve warm or at room temperature.
Jalapeño Cheddar Cornbread
Equipment
- Cast iron skillet
- Measuring cups and spoons
- Mixing bowl
- Chef knife
- Cutting board
- Grater
Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 tbsp baking powder
- 2 tsp salt
- 2 cups buttermilk (Can substitute regular milk)
- 3 extra-large egg lightly beaten
- 2 sticks unsalted butter melted, plus some extra to coat the pan
- 8 oz extra-sharp cheddar grated, feel free to add extra
- ⅓ cup fresh jalapeno seeded and diced
Instructions
- Preheat the oven to 375 °F. If using a cast-iron skillet (preferred), place it in the cold oven so it can start to heat up at the same time.
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in the cheese and jalapenos, and allow the mixture to rest at room temperature for 20 minutes.
- If using a regular pan, grease it liberally with butter (I’ve also used crisco and even vegetable spray in a pinch). If using a cast iron skillet, carefully pull the hot skillet out of the now preheated oven. Using 1 to 2 tablespoons of butter or vegetable oil place carefully in the hot skillet and swirl it around to coat the bottom and part of the sides.
- Pour the batter into the prepared pan, even it out and smooth the top, and optionally sprinkle some extra grated cheese and / or jalapenos on top.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large pieces. Serve warm or at room temperature.
