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Cheddar Jalapeno Cornbread Recipe

Cheddar Jalapeno Cornbread Recipe

A moist and flavorful cornbread with sharp cheddar and spicy jalapenos. Perfect as a side for chili, barbecue, or just enjoyed on its own with a pat of butter. Easy to make and packed with bold flavors!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 people
Course: Dessert, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 2 large eggs
  • ¼ cup unsalted butter melted
  • 1 cup shredded cheddar cheese
  • 1 –2 jalapenos finely chopped (seeds removed for less heat)

Method
 

  1. Preheat oven to 400°F (200°C) and grease an 8-inch baking pan.
  2. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together milk, eggs, and melted butter.
  4. Pour wet ingredients into dry ingredients and stir until just combined.
  5. Fold in shredded cheddar and chopped jalapenos.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
  8. Let cool slightly, slice, and serve warm.

Notes

  • Adjust jalapeno amount for preferred spice level.
  • Cornbread is best served warm with butter or honey.
  • Can be stored in an airtight container for up to 2 days.
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