This jalapeno cheddar cornbread is buttery, savory, and just a little spicy, with crispy skillet edges and a soft, tender center. It comes together quickly, bakes in about 30 minutes, and delivers big flavor with very little effort.
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
12 slices
Difficulty
Easy
Calories *
343 kcal per serving
Technique
Whisk dry and wet ingredients separately, combine, fold in mix-ins, and bake in a hot skillet.
Flavor Profile
Buttery, cheesy, slightly sweet with a gentle jalapeno kick
* Based on nutrition panel
I let the batter rest like you suggested and the texture was perfect—soft inside with crispy edges. The jalapeno and cheddar combo was just the right amount of heat!⭐⭐⭐⭐⭐
Lauren
Why You Will Love This
- Crispy edges, soft center. Baking in a hot skillet gives you that golden crust while keeping the inside tender and moist.
- Big flavor, simple method. Jalapenos, sharp cheddar, and butter do all the work here—no complicated steps needed.
- Great for any meal. This works just as well alongside chili or soup as it does on its own with a pat of butter or a drizzle of honey.
Table of Contents
Cornbread is one of those recipes I come back to again and again because it’s reliable and fast, but still feels special. This version with jalapenos and cheddar is the one I reach for when I want something with a little more personality. It sits somewhere between buttermilk cornbread and my Mexican cornbread, with just enough spice to keep things interesting!
If you love easy breads like my sandwich bread recipe or quick bread bakes, this is the kind of recipe you’ll keep in rotation. If you prefer something softer and more custardy, check out my spoon bread recipe next!
Ingredients & Substitutions
- Cornmeal: Finely ground cornmeal gives the best texture—coarse cornmeal will make it more crumbly.
- All-purpose flour: Balances the cornmeal for a softer crumb.
- Buttermilk: Adds moisture and a slight tang. You can substitute with milk and a splash of vinegar if needed. For a tangier twist, my sourdough cornbread uses discard to add depth and a slightly chewy texture!
- Butter: Melted butter brings richness and that classic cornbread flavor.
- Eggs: Provide structure and help the cornbread rise properly.
- Sharp cheddar cheese: Adds bold, savory flavor—mild cheddar works, but sharp is better here.
- Jalapenos: One diced for flavor throughout, one sliced for the top. Remove seeds for less heat.
- Scallions: Add a subtle onion flavor that complements the cheese.
- Corn kernels: Bring sweetness and texture.
- Baking powder: This acts as the leavening agent (similar to baking soda) to help the cornbread rise.
See the recipe card for full information on ingredients and quantities.
Variations for Jalapeño Cheddar Cornbread
- Add more heat. Leave the jalapeno seeds in or add a pinch of cayenne for a spicier version.
- Make it smoky. Stir in a little cooked, crumbled bacon or smoked paprika for a deeper flavor.
- Switch the cheese. Try Monterey Jack or pepper jack cheeses, or use a mix of cheddar and freshly grated cheese (about 6–8 ounces total).
Professional Tips
- Let the batter rest. Giving the batter about 10 minutes before baking allows the cornmeal to hydrate, which improves the texture.
- Preheat the skillet. A hot skillet helps create those crispy, golden edges.
- Don’t overmix. Stir just until combined to keep the cornbread tender.
How to Make Jalapeno Cheddar Cornbread
Use these instructions to make the perfect jalapeno cheddar cornbread every time! Further details and measurements can be found in the recipe card below.
Step 1: Preheat and prepare. Preheat the oven to 350°F and butter a large cast-iron or oven-safe skillet.
Step 2: Mix dry ingredients. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
Step 3: Mix wet ingredients. In a separate bowl, whisk together buttermilk, melted butter, and eggs until the mixture is smooth.
Step 4: Combine batter. Stir the wet ingredients into the dry ingredients until the cornbread batter is just combined.
Step 5: Add mix-ins. Fold in 1 cup of cheddar cheese, scallions, corn, and the diced jalapeno.
Step 6: Rest batter. Let the batter sit for about 10 minutes to hydrate the cornmeal.
Step 7: Fill skillet. Pour the batter into the prepared skillet and spread evenly.
Step 8: Top and bake. Sprinkle remaining cheese and sliced jalapenos on top. Bake for about 30 minutes, until golden brown and a toothpick comes out clean.
Step 9: Cool and slice. Let cool for 15 minutes before slicing into wedges and serving.
Recipe FAQs
Yes, you can add jalapenos and cheddar to boxed cornbread mix. Stir in about 1/2 to 1 cup shredded cheddar cheese and 1 diced jalapeno per box of mix. This enhances flavor and texture, making the cornbread richer and slightly spicy.
Yes, you can use canned jalapeños in jalapeno cheddar cornbread. Drain them well and pat dry before adding to the batter to prevent excess moisture. Canned jalapeños are usually milder and slightly tangy compared to fresh, so they’ll give you a softer heat and a more pickled flavor.
It pairs perfectly with chili, soups, barbecue, or even a simple salad. Serve this with my cilantro lime chicken bake and you’ve got a full meal that comes together without much effort!
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Jalapeno Cheddar Cornbread
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups finely ground cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoons baking powder
- 1 ½ teaspoons kosher salt
- 1 ½ cups buttermilk
- 1 ½ sticks unsalted butter, melted and cooled
- 3 large eggs
- 1 ½ cups shredded sharp cheddar cheese, divided
- 3 scallions, chopped
- ½ cup frozen corn, thawed
- 2 jalapenos, one diced, one sliced
Instructions
- Preheat the oven to 350°F and butter a large skillet.
- Whisk together flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, whisk buttermilk, butter, and eggs.
- Combine wet and dry ingredients until just mixed.
- Stir in 1 cup cheese, scallions, corn, and diced jalapeno.
- Let the batter rest for 10 minutes.
- Pour into the skillet and top with remaining cheese and sliced jalapeno.
- Bake for 30 minutes until golden brown and set.
- Cool 15 minutes before slicing.
Notes
- Texture Tip: Resting the batter helps soften the cornmeal for a better crumb.
- Heat Control: Remove jalapeno seeds for a milder version.
- Storage: Store covered at room temperature or refrigerate for longer freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this buttery, cheesy skillet cornbread. Check out our other delicious bread recipes for more easy bakes!
I let the batter rest like you suggested and the texture was perfect—soft inside with crispy edges. The jalapeno and cheddar combo was just the right amount of heat!
Hi Stephanie,
I’m dropping by from BYOB! I have just made this cornbread today and it was so good! I love all the ingredients that went into it and the bread was delicious! There’s a few pieces left and I’m looking forward to have it for breakfast tomorrow with a cup of tea. Thank you for sharing this truly wonderful bread! You have an awesome blog and I have bookmarked several of your recipes to try! Thanks again!
Have a nice day!
kitchen flavours — Thanks so much for stopping by! I’m glad you liked the cornbread — it’s one of my favorites!
I found this recipe on Pinterest. It was the best cornbread I’ve ever had! Even the day after, it’s still moist and tasty!
Cindi — Thanks! I’m glad you liked it. 🙂
I’ve recently rediscovered my love of cornbread. This looks so good! I plan to make a lot of corn bread this fall and winter, and this will definitely be on my list.
Looks delicious. I love cornbread and think I need to try adding jalapeños, a nice kick of heat!
Looks crazy delicious! It’s almost chili weather–how appropriate.
Hi Stephanie, never tasted this bread before but looks stunningly delicious!! This is a must try, would die to have this. Nice post.
Feel free to stop by my site for a free cupcake maker 🙂
I am the exact same way when it comes to recipes. I have a drawer in my desk where magazine clippings spring out of every time I open it. I really think its a disease. Maybe clipping hoarding?? This cornbread looks delicious by the way. Cheddar and jalapenos…I’m there!