We’re taking a traditional cornbread up a notch with this jalapeño cheddar cornbread recipe. It has the perfect little kick and sharp cheesy goodness to enjoy with soups, stews, chili, and all you favorite Mexican recipes!
Looking for some new chili recipes that are perfect with this cornbread. Here are several that are all wonderful! Classic chili recipe, butternut squash chili, stew meat chili, meatless lentil chili or white chicken chili.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Jump to:
Spicy Skillet Cornbread
This jalapeno cornbread recipe is a spicy, cheesy version of the classic southern cornbread that’s ultra moist inside with the signature crispy edges we all love.
I love to make this cornbread in a cast iron skillet so the edges crisp up nicely. If you don’t have a cast-iron skillet, you can bake it in a square dish too. You can also control the amount of heat you like by how many jalapeños you use.
Then, it’s finished with a brush of a butter and honey mixture for a delicious combination of sweet and spicy. It’s so good!
Ingredients needed for this Cheesy Cornbread
Below is a list of the ingredients you’ll need to gather to make this great recipe. Scroll down to the full recipe card with amounts
- Self-rising cornmeal: Also called hot rise corn meal. It eliminates the need for baking soda or baking powder.
- All-purpose flour: To prevent dense cornbread, measure the flour properly with the spoon and level method or with a scale. You can also use a gluten free one to one flour like Bob’s Red Mill.
- Granulated sugar: There are sweet and savory cornbread recipes, and because of the spice added, I like adding sugar to balance out the flavors.
- Buttermilk: Adds moisture and the acid helps to activate the self-rising cornmeal.
- Butter: Salted or unsalted Softened to room temperature. I like to leave it on the counter for at least 30 minutes before using.
- Eggs: These help to bind the ingredients so the pieces don’t crumble and fall apart.
- Sharp cheddar cheese: Freshly shredded cheddar does a nice job of cutting through the heat. If you can grate it from a block I highly recommend it over the pre-shredded packaged cheese.
- Jalapeno: Diced fresh jalapeños. Remove the seeds and don’t touch your hands!
- Honey and butter: Mixed together for a topping.
- For garnish: Thinly sliced jalapeno rounds.
Variations/ Substitutions
1. Self-rising cornmeal can usually be found in most grocery stores, but if you can’t find any, you can make your own by combining 1 cup fine ground yellow cornmeal, 1 teaspoon of baking powder, and ¼ teaspoon of salt.
2. Make a buttermilk substitute, if you don’t have any buttermilk on hand. Add 1 tablespoon + ¾ teaspoon of lemon juice or white vinegar (not both) into a large glass measuring cup. Then add in the amount of any milk until it reaches the 1 ¼ cup line. (it will be slightly less than 1 ¼ cup of milk). Let it sit for a few minutes until it starts to thicken and curdle. Now, it’s ready to use.
3. For milder cornbread, remove the seeds and membranes from the jalapeño before mincing. If you want a little extra heat, keep some in.
4. Leave the honey butter off if you’d like.
5. If cheddar cheese isn’t your favorite swap it for a different kind of cheese. Swiss, gruyere, pepper jack, or fontina are great options. You could even do a smoked cheese for added flavor.
6. You can also make cornbread muffins with this recipe. Just divide the batter between the holes of a muffin tin and bake.
How to Make Jalapeno Cheddar Cornbread
This recipe will come together in a few simple steps and can be served right in the skillet just out of the oven!
Step 1 – Preheat the oven to 375° F. Add the dry ingredients to a large bowl. This includes the cornmeal, flour, and granulated sugar.
Step 2 – Add the wet ingredients to the same bowl. Pour in the buttermilk, melted butter, and eggs. Whisk together until just barely combined.
Step 3 – Gently fold in the shredded cheese and diced jalapeño.
Step 4 – Pour the batter into the greased skillet or baking dish and use a spatula or wooden spoon to spread it evenly. Add the jalapeno rings on top of the for garnish, if desired.
Step 5 – Bake the cornbread for 15-17 minutes until the edges are golden brown and a toothpick comes out clean when inserted in the center.
Step 6 – Once out of the oven, immediately brush it with the honey butter and serve warm.
Tips for this Cornbread Recipe
- If you like the texture of corn kernels in your cornbread, you can certainly add some canned corn to the batter.
- For a shortcut, you can add freshly grated cheddar cheese and jalapenos to a jiffy cornbread mix. The end result is not exactly the same as making it from scratch, but it works!
- For a spicier cornbread, keep a few seeds in the jalapeno peppers.
- Instead of brushing it with the butter, you could just use a drizzle of honey on its own. Maple syrup is another option.
Storing Leftovers
Refrigerate: Keep leftover cornbread in an airtight container in the fridge for up to 5 days.
Freeze: allow it to cool completely. Wrap it in plastic wrap then transfer it to a freezer bag. Keep it frozen for up to 1 month. Thaw it then reheat it in the microwave or the oven. Jalapeno cheddar cornbread is just as good the second time around!
If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, and Instagram!
Jalapeno Cornbread
Ingredients
For the Cornbread
- 1 cup self rising cornmeal see notes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 ¼ cups buttermilk
- 4 tablespoons butter softened to room temperature
- 2 large eggs
- 2 cups sharp cheddar cheese freshly grated
- ¼ cup fresh jalapeno minced
- For Garnish: one jalapeno sliced into thin rounds optional
For the Honey Butter
- 2 tablespoons butter softened
- 2 tablespoons honey
Instructions
- Preheat your oven to 375° F and grease a 10” cast iron skillet or 9×13” baking dish with softened butter. Set aside.
- In a large mixing bowl, add the cornmeal, flour and granulated sugar. Stir to combine.1 cup self rising cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar
- Add the buttermilk, melted butter, and eggs to the flour mixture and whisk until barely combine.1 ¼ cups buttermilk, 4 tablespoons butter, 2 large eggs
- Gently stir in the shredded cheddar cheese and minced jalapeno.2 cups sharp cheddar cheese, ¼ cup fresh jalapeno
- Pour the cornbread mixture into the greased skillet (or dish) and spread evenly.
- If using, place the thinly sliced jalapenos evenly over top of the cornbread.For Garnish: one jalapeno sliced into thin rounds
- Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Make the honey butter: In a small bowl, mix the softened butter and honey until it is completely combined. Set aside at room temperature until ready to use.2 tablespoons butter, 2 tablespoons honey
- Remove the cornbread from the oven and Immediately brush it with the honey butter.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Leave a Reply