This Jalapeno Cornbread recipe is a superb, savory side dish you won’t be able to get enough of. Homemade cornbread batter is combined with freshly grated cheese and chopped up jalapeno peppers.
Cheddar Jalapeno Cornbread is one of those side dishes that you can have over and over again and never get sick of!
Reasons You’ll Love This
Jalapeño Lovers – Jalapeños make everything better! If you’re the kind of person who adds those little green peppers to everything, this recipe is perfect for you.
Not That Spicy – Don’t worry, if you’re not a big fan of spice you can still enjoy this Jalapeno Cornbread! Since we’re not adding the seeds or veins of the Jalapeño to this recipe, it won’t be super spicy.
Upgraded Cornbread – Are you addicted to adding things to your cornbread? Then you’ve got to try this!
Perfect Side Dish – This pairs wonderfully with all of your favorite Southern food.
Cheesy Goodness – If you’ve never had cheese filled cornbread, you’re never going back now!
To some, it’s a crime to add things to your cornbread, and to that I say… lock me up! Seriously if you don’t add cheesy jalapeno goodness to your cornbread recipe, what are you doing?
Let’s discuss how to make Jalapeno Cornbread, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Cornmeal – Make sure you use yellow corn meal, and not corn flour.
- Flour – All purpose flour works best for this recipe. When measuring your flour, make sure to spoon it into the measuring cup, then level it off before adding it to your recipe.
- Sugar – Gasp! I know. Just a little bit though, because it adds a lovely depth of flavor. Don’t worry though, there’s not enough to turn this into a ‘corn cake.’
- Buttermilk – Buttermilk just makes everything taste better. If you don’t have any on hand, you can make your own buttermilk at home.
- Creamed Corn – Make sure you drain most of the liquid in the can of creamed corn before adding it to the recipe.
- Cheddar Cheese – Freshly grated cheese is always the way to go. I don’t recommend using packaged shredded cheese, because there are a lot of extra preservatives that will result in a different texture.
- Jalapeños – Make sure the Jalapeños are deseeded, deveined and chopped well before throwing it into the batter.
Step by Step Instructions
- Start by preheating the oven to 375°F. In a large mixing bowl, add the cornmeal, flour, sugar, salt and baking powder. Use a whisk to combine the dry ingredients.
- In a separate, medium sized mixing bowl add eggs, buttermilk and canola oil. Use a whisk to combine that as well. Pour the wet ingredients into the bowl of dry ingredients and use a spatula to fold it all together until just combined. Do your best not to over mix.
- Drain a good amount of the liquid in the creamed corn using a colander. Let it sit there for about two minutes. You don’t want to drain *all* of the liquid, but you also don’t want your cornbread to come out too soggy.
- Add the drained creamed corn to the recipe along with the freshly grated cheese and jalapenos. Fold that together to combine, don’t over mix.
- Lightly grease a 9 inch square or circle baking pan. Pour the batter into the pan. Use a spatula to smooth out the batter on top. Place it in the oven and bake for 20-25 minutes. When the crust of the cornbread has turned a light brown, or a toothpick inserted into the center comes out clean, you know it’s ready. Remove from the oven and allow it to cool for an hour before slicing and serving!
Tips And Advice
Storage – Allow the cornbread to cool completely before storing. To store, I recommend slicing the cornbread into individual pieces, and wrapping each piece in aluminum foil or plastic wrap really well. Store them in the fridge in an airtight container or gallon baggie for up to 5 days.
Cornbread in a Cast Iron
A cast iron skillet will allow the jalapeno cornbread to cook faster, and help create a deliciously crispy crust on the bottom and sides to the bread. However, you will have to cook it a bit differently:
Let the cast iron pan sit in the oven while it preheats at 375°F. If you want an extra crispy bottom, add a ½ of a tablespoon of butter to the pan and let it swirl around.
Pour the batter into the hot cast iron pan and bake in the oven for about 15 minutes. Since cast irons cook things extremely fast you will have to keep an eye on it, so check on it occasionally using the toothpick method.
Use a 9 inch cast iron pan. You can also double the recipe and use a 12 inch cast iron pan.
Here are some of the things you may need to make this recipe:
- Mixing Bowls
- Measuring Cups and Spoons
- 9 Inch Square or Circle Pans
- 9 inch Cast Iron Pan (If you use the cast iron method)
The eggs are actually what keeps the cornbread from crumbling into a million pieces!
The best way to reheat cornbread is to preheat your oven to 350°F, and unwrap the slices of cornbread you’re ready to eat. Place them on a baking sheet and bake the cornbread for 10 minutes to reheat. Take it out of the oven, allow it to cool for a moment and enjoy!
Recipes You’ll Love
Jalapeno Cornbread is arguably the best side dish, because it pairs perfectly with so many things! Here are some incredible main dishes you can serve cornbread with:
Don’t just stop at one side dish though, here are some other wonderful sides that pair perfectly with this cheddar jalapeño cornbread recipe:
- 1 cup yellow corn meal
- 1 cup all purpose flour
- 1/4 cup sugar If you like a sweeter cornbread, you can add up to 1/2 a cup
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs slightly beaten
- 1 cup buttermilk
- 3 tablespoons canola oil
- 14 ounces canned creamed corn, drained drain off the excess liquid by pouring corn into a mesh strainer
- 1 cup cheddar cheese freshly grated is best
- 1 to 2 jalapenos seeds removed, finely chopped
- Preheat oven to 375 degrees F.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt.
- In a medium bowl, mix together eggs, buttermilk and oil until well combined.
- Gently fold the liquid ingredients into the dry ingredients until just mixed. Take care not to overmix.
- Add the drained cream corn, cheese and jalapenos to the batter. Gently fold in until just combined, taking care not to overmix.
- Pour batter into a prepared baking pan (9 inch square or round is ideal). Smooth batter to evenly cover pan.
- Bake for 20 to 25 minutes or until it starts to turn lightly golden brown around the edges and a toothpick inserted into the center comes out clean. Take care NOT to overbake as it will dry out the cornbread.
- Remove from heat and allow to cool slightly prior to serving.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.