Spicy, cheesy cornbread with melted cheddar and jalapeños
Jalapeño Cheddar Cornbread
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
8
1 skillet
Difficulty
Easy
Cost
Budget
$
Jalapeño Cheddar Cornbread
Spicy, cheesy cornbread with melted cheddar and jalapeños
★4.6(15)
Southern cornbread amped up with sharp cheddar cheese and diced jalapeños baked in a cast-iron skillet. Spicy, savory, and irresistible alongside chili or BBQ.
10m
Prep Time
25m
Cook Time
35m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This jalapeño cheddar cornbread takes the classic skillet recipe and loads it with pockets of melted cheese and spicy jalapeño. It's the cornbread chili has been dreaming of.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1.5 cups yellow cornmeal and 1/2 cup flour
- 1 cup buttermilk and 2 eggs
- 1.5 cups shredded sharp cheddar cheese
- 2 jalapeños, seeded and diced
- 4 tbsp butter (2 for batter, 2 for skillet)
- 1 tsp baking powder and 1/2 tsp baking soda
Instructions
- 1
Place a 10-inch cast-iron skillet with 2 tbsp butter in a 425°F oven while it preheats.
- 2
Whisk cornmeal, flour, baking powder, baking soda, and 1 tsp salt.
- 3
Stir in buttermilk, eggs, and 2 tbsp melted butter. Fold in 1 cup cheese and diced jalapeños.
- 4
Pour batter into the hot skillet, swirling melted butter to coat. Top with remaining 1/2 cup cheese.
- 5
Bake 20-25 minutes until golden and a toothpick comes out clean. The top cheese should be bubbly and golden.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
JalapeñosGreen chiles or roasted Hatch chiles
Milder but still flavorful
Sharp cheddarPepper jack cheese for even more kick
Double the heat with pepper jack
Tips & Storage
Pro Tips
Leave some jalapeño seeds in if you like more heat; remove all seeds for a milder cornbread.
For extra flavor, use pickled jalapeños instead of fresh—the brine adds a tangy kick.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Wrap tightly and store at room temperature up to 2 days. Refrigerate up to 5 days.
Reheating
Warm in a 350°F oven for 10 minutes or toast slices in butter in a skillet.
Nutrition Facts
Per serving (65mg) · 8 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates14g
Fat22g
Fiber380mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a muffin tin?
- Yes—fill tins 2/3 full and bake at 400°F for 15-18 minutes.
- How do I make it less spicy?
- Use only 1 jalapeño with all seeds removed, or substitute mild green chiles.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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