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Jalapeno Cheddar Cornbread Recipe

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4 from 80 reviews

This Jalapeno Cheddar Cornbread is a spicy and cheesy twist on classic cornbread, combining the richness of sharp cheddar, the sweetness of corn, and the heat of jalapenos for a savory, flavorful side dish perfect for any meal.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ cups yellow cornmeal (not mix)
  • ⅓ cup granulated sugar
  • 2 tablespoons baking powder
  • 2 ½ teaspoons salt
  • 1 ½ teaspoons garlic powder

Wet Ingredients

  • 2 cups buttermilk
  • 4 large eggs
  • 1 cup unsalted butter, melted

Add-ins

  • 10 ounces frozen sweet corn, thawed
  • 3 cups shredded sharp cheddar cheese
  • 3-4 large jalapenos, diced (about ¾ cup)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray to ensure easy removal of the cornbread.
  2. Prepare jalapenos and cheese: Dice the jalapenos carefully. If you prefer less heat, remove the seeds before dicing; otherwise, leave them in for extra spice. Shred the sharp cheddar cheese and set aside.
  3. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, and garlic powder. Mix thoroughly to ensure even distribution of ingredients.
  4. Add wet ingredients: Whisk in the buttermilk, eggs, and melted unsalted butter until the batter is smooth and free of lumps.
  5. Fold in add-ins: Gently fold the thawed sweet corn, 2 cups of shredded cheddar cheese, and the diced jalapenos into the batter. Mix until these ingredients are evenly incorporated.
  6. Prepare for baking: Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top to create a cheesy crust.
  7. Bake the cornbread: Bake in the preheated oven for 40 to 50 minutes. Test doneness by gently shaking the pan—the center should not jiggle. Alternatively, insert a toothpick into the center; if it comes out clean, the cornbread is ready.
  8. Cool and serve: Remove from the oven and let the cornbread cool slightly before slicing. Serve warm as a spicy and cheesy side dish.

Notes

  • For a different flavor profile, try substituting the sharp cheddar with gouda or pepper jack cheese.
  • Leftover cornbread can be stored at room temperature in an airtight container or wrapped tightly in cling wrap for 3-4 days.
  • If you prefer milder heat, be sure to remove jalapeno seeds before dicing.
  • This cornbread pairs excellently with chili, barbecue dishes, or as a snack on its own.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/jalapeno-cheddar-cornbread-recipe/