Jalapeno Cheddar Cornbread Recipe – Honest Cooking Magazine

I don’t mean to brag (well…), but this is the moist, dense, slightly sweet cornbread of your dreams. You won’t even need to pass any butter or honey at the table alongside it – it’s that good on its own. I mean, there’s an entire cup of cheddar in this bad boy so, you can’t really go wrong, right? Speaking of cheddar – be sure to use a good quality aged cheddar and fresh jalapeños, as they are the shining stars of this dish. It truly makes all the difference.

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How to Make Jalapeño Cheddar Cornbread

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Step 1 – Preheat the oven

Preheat the oven to 375°F (190°C). Grease an 8×8-inch (20×20 cm) ovenproof baking dish or line it with parchment paper.

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Step 2 – Combine wet ingredients

In a medium bowl, whisk together the melted butter and sugar. Add the eggs and whisk until smooth. Stir in the buttermilk and creamed corn.

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Step 3 – Combine dry ingredients

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

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Step 4 – Mix the batter

Pour the wet mixture into the dry ingredients and stir until just combined — do not overmix. Fold in the grated cheddar and minced jalapeños.

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Step 5 – Bake

Pour the batter into the prepared dish and smooth the top (if you are using a cast iron skillet, preheat the skillet in the oven first, then add the batter to the hot pan for a crispier edge). Bake on the middle rack for about 45 minutes, or until golden on top and a toothpick inserted in the center comes out clean.

If the top browns too quickly, cover loosely with foil for the final 10–15 minutes.

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Step 6 – Cool and serve

Let the cornbread cool slightly before cutting into squares. Serve warm with butter or alongside hearty stews and grilled meats.

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Recipe Notes

Jalapeños: Removing the seeds keeps the heat mild. Leave a few in if you prefer more spice.

Cheese: Aged cheddar adds sharpness, but Monterey Jack or pepper jack also work well.

Texture tip: Overmixing can make cornbread tough — mix just until combined.

Storage: Keeps up to 3 days in an airtight container. Reheat briefly in the oven for best texture.

Serving idea: Top with honey butter or crumble it over chili for extra richness.

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FAQ – Jalapeño Cheddar Cornbread

Can I make it in a cast iron skillet?
Yes, it works beautifully as you can see from the photo. Preheat the skillet in the oven first, then add the batter to the hot pan for a crispier edge.

Can I make it less sweet?
Yes, reduce sugar to 1/3 cup for a more savory result.

Can I use frozen or canned corn instead of creamed corn?
You can, but creamed corn gives extra moisture. If using regular corn, add an extra tablespoon of butter or milk.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

How do I store leftovers?
Cool completely, cover tightly, and refrigerate up to 3 days or freeze up to 2 months.

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If you liked this, you are going to love these favorite cornbread recipes:

Easy Cornbread and Sourdough Stuffing with Sausage and Herbs

The Ultimate Honey Cornbread

Blueberry Jalapeño Cornbread Muffins

Honey Butter and Vanilla Bean Skillet Cornbread

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