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Jalapeño Cheddar Cornbread

A close-up of a slice of Jalapeño Cheddar Cornbread, showing melted cheddar cheese and herbs.

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A cheesy, mildly spicy cornbread perfect for chili or barbecue. This recipe offers guidance on cast-iron versus muffin formats, fresh versus pickled jalapeños, and the use of buttermilk for tenderness.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 12 jalapeños, finely chopped (seeds removed for less heat)
  • Optional: 1/2 cup corn kernels

Instructions

  1. Preheat your oven to 400°F (200°C). Grease and flour a 9-inch cast-iron skillet or a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the shredded cheddar cheese, chopped jalapeños, and optional corn kernels.
  6. Pour the batter into the prepared skillet or muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes for muffins, or 25-30 minutes for a skillet, until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Let cool slightly before serving.

Notes

  • For a richer flavor and tender crumb, ensure your buttermilk is at room temperature.
  • If you prefer a milder spice, remove all seeds and membranes from the jalapeños.
  • Pickled jalapeños can be used for a tangier flavor. Drain them well before adding to the batter.
  • For a Jiffy hack, prepare a box of Jiffy cornbread mix according to package directions and add shredded cheddar cheese and chopped jalapeños.
  • Consider adding cooked bacon bits for extra flavor.

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