Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread is a quick and easy addition to serve with just about any meal. Buttery cornbread with spicy kick and crunchy crust.

Homemade cornbread is so easy to make and once you try it, you’ll be skipping the jiffy cornbread mix. This quick bread recipe takes on extra flavor with some shredded cheddar and diced jalapeños.

Cornbread is the perfect compliment to comfort food meals like Pinto Beans, Chicken Tortilla Soup or a hearty Beef Stew. This recipe has a crunchy crust and buttery taste. If you aren’t a fan of sweet cornbread, feel free to skip the sugar.

Ingredients Needed For Jalapeno Cheddar Cornbread

• Shortening ~ Bacon Grease works too and creates the crunchiest crust.
• All Purpose Flour ~ Blends with the cornmeal to create the best texture.
• Cornmeal ~ Not cornmeal mix or self rising.
• Baking Powder ~ The leavening for fluffy cornbread.
• Kosher Salt ~ enhances the cornmeal flavor.
• Cheddar Cheese ~ Pepper Jack works great too.
• Jalapeños ~ Adds a spicy kick to the cornbread.
• Butter ~ For buttery flavor and keeps it moist.
• Milk ~ Whole milk works best to bind the ingredients and create a moist crumb. Buttermilk works too, add an additional 1/4 cup.
• Egg ~ Binds the ingredients.

Step By Step Directions For Jalapeno Cornbread

STEP 1 Shred the cheese. Dice the jalapeños, discarding seeds and membranes.

STEP 2 Add shortening or bacon grease to a 9 inch round cake pan, 9 x 9 baking dish or cast iron skillet. Place in the oven while it preheats to 425°. The melted oil and hot pan will create a crunchy crust like to other.

STEP 3 Meanwhile, add flour, cornmeal, sugar, baking powder and salt to a large bowl. Whisk mixture until well combined.

STEP 4 Next, add in the wet ingredients: milk, melted butter, egg, cheese (reserving 1/2 cup for the top) and jalapeños.

STEP 5 Stir with a wooden spoon just until combined.

STEP 6 Use an oven mitt to remove the pan from the oven when it is preheated. Shortening will be melted and may be slightly smoking. Place on an trivet and fill with cornbread batter, smoothing evenly.

STEP 7 Top with remaining cheddar cheese.

STEP 8 Use the oven mitt to return to the oven for 17- 20 minutes or until a toothpick inserted comes out clean.

STEP 9 Remove from oven and serve hot or at room temperature with additional butter if desired.

Recipe Notes and Variations

• Variations: Use any type of cheese you have on hand, sharp cheddar cheese, pepper jack cheese or Monterey jack cheese. Green onions are also a great addition.
• Storage: cooled cornbread in an airtight container or wrapped in aluminum foil or plastic wrap at room temperature up to 2 days or in refrigerator up to 5 days. Freeze in a freezer bag up to 3 months. Thaw at room temperature.
• Reheat: cornbread in a foil covered pan in the oven for 10 minutes or until heated through.
• Muffins: Make Jalapeño Cheddar Cornbread Muffins by scooping batter into a greased muffin tin. This batter should make about 12 muffins. Bake for 15- 17 minutes or until a toothpick inserted comes out clean.

Serving Suggestions: Cornbread is the perfect side dish with soups, stews, chili, fried chicken, or your favorite casseroles. Drizzle with honey for a sweet and savory treat.

Add this buttery Jalapeño Cheddar Cornbread recipe to your next meal for a flavorful side dish that will compliment just about any menu.

Have you tried this Jalapeno Cheddar Cornbread recipe? Leave a comment and rating below.

Print Recipe

4.50 from 10 votes

Jalapeno Cheddar Cornbread

Jalapeño Cheddar Cornbread is a quick and easy addition to serve with just about any meal.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Breads

Cuisine: American

Keyword: cheesy cornbread, homemade cornbread with jalapenos and cheese, Jalapeno Cornbread, Mexican cornbread, spicy cornbread

Servings: 9 Servings

Calories: 357kcal

Author: Milisa

Ingredients

• 1 tablespoon shortening or bacon grease
• 1 cup cornmeal
• 1 cup all purpose flour
• ½ cup sugar optional
• 1 tablespoon + 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 ½ cups shredded cheddar cheese divided
• ½ cup diced jalapeños seeds and membranes discarded
• 1 cup whole milk
• 1 large egg
• ⅓ cup melted butter

Instructions

• Add shortening to a 9 inch cake pan or cast iron skillet. Place in the oven and preheat to 425°.
• Add cornmeal, flour, sugar, baking powder and salt to a mixing bowl and stir together.
• Next, add 1 cup shredded cheese, diced jalapeños, milk, egg and melted butter.
• Stir just until combined, do not over mix.
• When oven is preheated, shortening will be melted and hot, use oven mitts to remove the pan from the oven. Pour batter into the pan and smooth evenly. Top with remaining cheese.
• Use oven mitts to return pan to the oven.
• Bake for 17 – 20 minutes or until a toothpick inserted comes out clean. Cornbread should be golden brown on top and around the edges.
• Remove from oven. Slice and serve hot or at room temperature with additional butter if desired.

Notes

Store cooled cornbread wrapped in an airtight container or wrap in aluminum foil at room temperature up to 2 days or refrigerate up to 5 days. Freeze in a freezer bag up to 3 months, thaw at room temperature.

Reheat cornbread in a foil covered pan in the oven for 10 minutes or until heated through.

Muffins: Make Jalapeño Cheddar Cornbread Muffins by scooping batter into a greased muffin tin. This batter should make about 12 muffins. Bake for 15- 17 minutes or until a toothpick inserted comes out clean.

Serving Suggestions: Perfect with soups, stews, chili, fried chicken, or your favorite casseroles.

Nutrition

Serving: 1g | Calories: 357kcal | Carbohydrates: 39g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 445mg | Fiber: 2g | Sugar: 15g