This delicious family favorite is a spicy twist to the classic cornbread recipe!
Did you know there’s a huge debate about cornbread? Oh yes, friend, people all over are having heated discussions about whether a single ingredient should be added to homemade cornbread. That ingredient - sugar, or any sweetener, actually. This argument has been going on for decades. Seriously. It’s a thing. Look it up!
I grew up eating cornbread one of two ways. My mom made the blue box stuff, which is a sweetened cornbread. My born and raised Southern grandmother made homemade cornbread in a cast iron skillet so well-seasoned no one dared to touch it and not a grain of sweetener in sight. Early on in my homemaking years, I made the blue box stuff simply out of convenience. But now? I’m team savory, and I’ve gone back to Southern-style cornbread made in my cast-iron skillet. But I add a spicy twist, creamy sharp cheddar cheese, and garden-fresh jalapenos!
Why You’ll Love This Jalapeño Cheddar Cornbread
Easy to Prepare. This recipe comes together in a matter of minutes with just a couple of simple steps.
Affordable. There’s a reason cornbread has been around for so long. It's made with budget-friendly pantry staples.
Customizable. If you want to add a sprinkle of sugar while making this recipe, I won’t hold it against you. You could also use fewer jalapenos for a milder flavor or use a Pepperjack cheese with the jalapenos to give your cornbread an extra kick of flavor.
What To Serve With Jalapeño Cheddar Cornbread
Of course, homemade cornbread pairs deliciously with a big bowl of Slow Cooker Red Beans and Rice or Chili, but I often add this as a side dish to many of our favorite meals. One of our Sunday Suppers is Lemon Thyme and Garlic Roasted Chicken, Easy Homemade Macaroni and Cheese, and Simple Sauteed Green Beans.
Helpful Tips
If you're sensitive to heat like I am, I recommend wearing gloves when handling the jalapenos.
I always recommend shredding the cheese yourself rather than purchasing pre-shredded.
Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together.
I recommend using a 10-inch cast-iron skillet. This should yield 8 thick slices.
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Ingredients
1 ¼ cup cornmeal
1 ½ cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
2 cups sharp cheddar cheese, shredded
1/2 cup jalapeños, thinly sliced
Directions
Preheat oven to 400°F. Prepare a 9-inch square baking pan or a cast-iron skillet with butter or cooking spray.
In a large bowl, whisk together 1 ¼ cup cornmeal, 1 ½ cup flour, 1 Tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
In a separate bowl, mix the 1 ½ cup buttermilk, 2 large eggs, and ¼ cup melted unsalted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the 2 cups shredded sharp cheddar cheese and ½ cup thinly sliced jalapeños.
Pour the batter into the prepared baking pan or skillet. Spread it evenly with a spatula.
Bake for approximately 20-22 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
How to Store Jalapeño Cheddar Cornbread
Store leftovers in an airtight container in the refrigerator for up to 5 days.
How to Freeze Jalapeño Cheddar Cornbread
Prepared and cooled cornbread can be frozen for up to 1 month if wrapped tightly in plastic wrap and stored in a freezer-safe container or bag.
To reheat, allow cornbread to thaw in the refrigerator. Bake in a preheated 350°F oven for approximately 15 minutes or until heated through.
Did you make this Jalapeño Cheddar Cornbread? Let us know how it turned out!
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