Description

This jalapeno cheddar cornbread recipe is a cheesy and spicy bread that is easy to make and perfect for any occasion. It combines sharp cheddar cheese and fresh jalapeños for a savory-spicy balance, with a moist and tender texture.

Ingredients

Scale

1 cup All-purpose flour
1 cup Yellow cornmeal
1/4 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Milk (whole or 2%)
2 large Eggs
1/3 cup Melted butter
1 1/2 cups Sharp cheddar cheese, shredded
2–3 medium Fresh jalapeños, diced

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking pan or a 10-inch cast-iron skillet generously with butter or cooking spray
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt
In a separate bowl, whisk together the milk, eggs, and melted butter until smooth
Pour the wet ingredients into the dry ingredients. Stir gently until just combined
Fold in the shredded cheddar cheese and diced jalapeños
Pour the batter into your prepared pan. Spread it evenly and sprinkle reserved cheese on top
Bake for 20-25 minutes until the top turns golden brown and a toothpick inserted in the center comes out clea
Let the cornbread cool in the pan for about 10 minutes before slicing

Notes

For a gluten-free version, substitute gluten-free all-purpose flour and ensure your baking powder is certified gluten-free.

You can adjust the spice level by removing jalapeño seeds or using mild green chiles.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 7 g
Sodium: 380 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 75 mg