Cheddar Jalapeño Cornbread

Scones & Muffins, Sides

I’m never the girl that’s super prepared for things.

I wash my clothes only when I start wearing mismatched socks. I wash my hair when I can’t go another day. I only buy paper towels when I start using bath towels to clean up messes.

And the list goes on…and on. And on.

I think it’s just that I’m really good at wingin’ stuff. It’s how I like livin’…

The only season I actually prepare for is Fall. I dig it so much that I can’t just can’t help it.

I buy sweaters while it’s still hot outside. My boot game starts to get good when I really should be wearing sandals. I have 30 minute conversations (in September) with my dad about turkey brining plans.

And as of right now, I have thirty-two Fall-ish recipes written down in a notebook that I can’t wait to make. Yeah, I’m way prepared.

This Cheddar Jalapeño Cornbread (with the Vegan Chili) was one of the first things to hit the list.

I was just waiting for it to be the right temperature.

But since I live in LA, it’s sort of never the right temperature.

Whatever. I’m gonna experience Fall…even if I have to force it.

Let’s talk cornbread details…

Despite no pictures of the cast iron skillet, it’s made in one, which means the edges are crispy and brown and delicious. There’s loads of cheddar in this cornbread…as well as a kick of spice from the jalapeños.

Add a pat of salted butter on top and experience what Fall tastes like.

Cheddar Jalapeño Cornbread

Recipe adapted from Homesick Texan

Print this recipe!

2 tablespoons vegetable oil (or bacon drippings)
2 cups of cornmeal (yellow or white)
½ cup sifted all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon salt
1 large egg, lightly beaten
2 cups buttermilk, shaken
2 jalapeños, diced
1 1/4 cup of cheddar cheese, shredded and divided

Preheat oven to 450 degrees. Put the oil (or drippings) in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.

Mix together dry ingredients. Set aside. Whisk egg and buttermilk. Mix with dry ingredients. Fold in jalapeños and 1 cup of shredded cheddar.

Take cast iron skillet out of oven, and pour hot oil into batter, and mix. Pour batter into cast iron skillet and top with remaining 1/4 cup of cheddar. Bake in oven for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.

Previous Post Next Post

You Might Also Like


  • Avatar
    Reply Natashia@foodonpaper October 5, 2011 at 7:49 am

    I’ve never really eaten cornbread, I guess it’s because it’s not that big in Australia, but this looks really yummy. And fluffy, which is not what I was expecting 🙂

    • Avatar
      Reply Bill Bayne August 23, 2013 at 2:11 pm

      Do you have corn meal over there…..just wondering. If not maybe everybody can get together and send a bunch..

  • Avatar
    Reply Ruby Alexandra October 5, 2011 at 8:08 am

    I have never had cornbread, either. It’s not a thing here in New Zealand at all.
    p.s. I love this blog so much I’m on here multiple times a day salivating over things I could be making instead of studying. 🙁

    • Adrianna
      Reply Adrianna October 5, 2011 at 5:24 pm

      WOW! I suppose it is a very American dish. I’m sure there are plenty of things that are quintessential Australian/New Zealander type dishes that I’ve never tried, too. Regardless, you MUST make it! It’s super delicious!

      • Avatar
        Reply Michelle @ Chellbellz October 5, 2011 at 7:40 pm

        Ladies I will co-sign corn bread when done right is so tasty, and so easy to put together! My grandmother used to put a can of Creamed Corn in her’s. I miss her cooking so much! But my mom does it, and the butter and the Hot baked corn pieces…the sweetness of it all… You ladies have to try it! You will love it, this kinda of good too! I get it at some place in DC that i can’t think of! the Spice of the pepper and the Cheese is like a little wedding on your tastebuds!

        • Avatar
          Reply Natashia@foodonpaper October 6, 2011 at 4:14 am

          Well… I guess I’m just going to have to make it now! I will do the honour in introducing corn bread to a few other fellow aussies who have never had it 🙂

  • Avatar
    Reply Dana B October 5, 2011 at 8:29 am

    Never had cornbread?! I’m so sorry for your first two readers that responded this 🙁 I grew up on cornbread, but from a mix and not laden with cheese (even tho I’m from the south!) or jalapenos (did not exist in my house). Hubby would love it if I made this. Thx for the ideas!! And yes, cast iron is hands down the best way to cook cornbread — better flavor 🙂

    • Avatar
      Reply Michelle @ Chellbellz October 5, 2011 at 7:41 pm

      Yes the Blue Box Jiffy my mom swears by it after she ladens it with like a lb of sugar! I love cooking mine from scratch thoug.

  • Avatar
    Reply Jessica October 5, 2011 at 9:07 am

    I can’t believe those first two commenters have never had Cornbread! Cornbread IS fall to me!

  • Avatar
    Reply Sue/the view from great island October 5, 2011 at 11:31 am

    This is now now top of my list the next time I make soup. I make soup for diner just so I can have bread with it 😉

    • Adrianna
      Reply Adrianna October 5, 2011 at 5:25 pm

      Whaaaa?! I do this too!! Just a means to an end.

  • Avatar
    Reply Katrina October 5, 2011 at 11:50 am

    I need this in my belly. Now. Mmmm.

  • Avatar
    Reply Blog is the New Black October 5, 2011 at 11:57 am

    LOVE cornbread, but never added jalepenos to it… delish!

  • Avatar
    Reply Heather (Heather's Dish) October 5, 2011 at 11:58 am

    i adore cornbread any time of year! and i would eat this slathered with butter for breakfast if it was sitting in front of me 🙂

  • Avatar
    Reply Laura @ A Healthy Jalapeño October 5, 2011 at 12:07 pm

    THis looks excellent {and you know my love for jalapeños}. I have only done a version of this in scones/biscuits. A must try, cornbread style!!!

  • Avatar
    Reply fashionablecollections October 5, 2011 at 12:36 pm

    yum yum yum. My mom made this once and it was delicious.

    Belt Giveaway

  • Avatar
    Reply Hilliary@HappilyEverHealthy October 5, 2011 at 12:50 pm

    I love cheddar jalapeno cornbread! Your pictures are amazing by the way!

  • Avatar
    Reply Bev Weidner October 5, 2011 at 1:12 pm

    Now that I’ve had a single glance at those beauts, I can live my life in a new and most glorious way.

  • Avatar
    Reply brandi October 5, 2011 at 2:02 pm

    Thank you for making it in a cast iron pan – it’s the only way! You can’t get that crust anywhere else.

    But I’m pretty convinced that everything is better when it’s made in a cast iron pan.

    • Adrianna
      Reply Adrianna October 5, 2011 at 5:25 pm

      Totes agree.

  • Avatar
    Reply Annie @ Annie's Cooking Lab October 5, 2011 at 2:29 pm

    Yum, I love cornbread! I haven’t experimented with adding many other flavors to it before, but this sounds great. I’ll definitely be giving this a try when I get around to making chili this fall!

  • Avatar
    Reply Ryan October 5, 2011 at 2:53 pm

    Ahhh, I’m the same way about that… I start doing laundry when I have nothing else to wear haha. And I’ve been psyched about pumpkin and apple recipes since like, August. I live in the south though, so it’s still in the upper 70s-80s here, so I totally get the forcing fall to come haha.
    This cornbread looks amaaazing! 😀 I will be making it soooon!

  • Avatar
    Reply Nina @ Ambrosia October 5, 2011 at 3:24 pm

    This recipe has totally left me with an actual need to make cornbread…and make it soon. Looks delicious 🙂

  • Avatar
    Reply Maggie @ A Bitchin' Kitchen October 5, 2011 at 3:52 pm

    This looks really yummy. Sweet cornbread is actually my favorite, but this would probably be much better with chili! I think it’s time for me to invest in a cast iron pan!

  • Avatar
    Reply Kierston October 5, 2011 at 4:37 pm

    One more reason to get a cast iron pan…you may have just pushed me over the edge 🙂

    P.S. Super cute picture…the butter on top really does make it irresistible.

  • Avatar
    Reply Jen of My Tiny Oven October 5, 2011 at 5:52 pm

    My in house taste tester loves anything with jalapeno and cheddar! I will have to add this to the list! looks amazing!

  • Avatar
    Reply Carina October 5, 2011 at 6:33 pm

    Looks good… Made cornbread with chestnuts and chillies plenty times before… Delicious how the sweetsness and heats melts together… Give it a try

  • Avatar
    Reply Nadette October 5, 2011 at 6:53 pm

    Oh My Word, Adrianna, I think you read my mind! I just found an unused box of white cornmeal and totally thought I should make some sort of cheesey peppery cornbread/spoon bread with it.Yum!

  • Avatar
    Reply PollyDee October 6, 2011 at 12:02 am

    Ohmygoodness I am another Australian who has never come across cornbread before but now I just want to run home and give it a go! And it’s Spring here.
    P.S. Do you think this will work with gluten free flour? I’m new to having to adapt everything to g.f.

    • Adrianna
      Reply Adrianna October 6, 2011 at 4:27 am

      It should work. Especially if you use the GF All-Purpose Baking Flour from Bob’s Red Mill. If you want a cornbread that will for sure work, try this one from Gluten-Free Girl! 🙂

      • Avatar
        Reply PollyDee October 11, 2011 at 4:01 am

        You’re a gem, thanks!

  • Avatar
    Reply Cathy @ Noble Pig October 6, 2011 at 1:37 am

    I had a corn bread fail tonight. I put so much stuff in it, I couldn’t get it to set until I just about burned it. I added bacon, scallions, extra sharp cheddar, scallions and fresh corn. It was all just a little too much. Yours looks wonderful.

    • Adrianna
      Reply Adrianna October 6, 2011 at 2:43 am

      Oh no!! All those additions sound pretty awesome. Bummer it didn’t work out. 🙁

  • Avatar
    Reply Lisa October 6, 2011 at 1:49 am

    so, unrelated to the cornbread post (which looks DELICIOUS and is one of my FAVORITES by the way) but I was reading the tasty kitchen blog today and recognized it was you from the nail polish!! ha ha!! it was awesome. thanks for sharing all of your delicious recipes and photos!

    • Adrianna
      Reply Adrianna October 6, 2011 at 2:42 am

      HAHA! Yes!! I looooove me some glitter nail polish.

  • Avatar
    Reply yummy supper October 6, 2011 at 4:06 pm

    Adrianna, Why didn’t I look at this sooner? I made a batch of corn bread muffins the other night and failed to gussy them up with any cheddar or jalapeno. Damn!
    We did slather loads of butter over the tops which did help;)

  • Avatar
    Reply YOU ARE HERE October 7, 2011 at 8:54 am

    Mmmm looks delicious!

  • Avatar
    Reply Ashleigh @ashleighskitchen October 7, 2011 at 11:29 pm

    This cornbread seriously sounds and looks amazing!! I’ll have to make it for sure! By the way, I’m the same way with laundry, but have worn mismatched socks before if no one will see them! Oops!

  • Avatar
    Reply Patricia October 8, 2011 at 2:45 am

    That first picture with the butter just lured me in. It loooks sooo delicious.

  • Avatar
    Reply carly {carlyklock} October 11, 2011 at 8:47 pm

    We must be soul sisters. I am the exact. same. way.

    True story I HAD to wash my hair today. And then I realized I didn’t have any conditioner left. I’d cleaned out every last bottle. So I just grabbed a headband instead and got to work earlier than I anticipated. I CANNOT forget to stop by the drugstore on the way home!

    Lucky me, I’m in Kansas City, where fall does exist. Sending fall vibes your way, you poor thing! 🙂

  • Avatar
    Reply lisa October 14, 2011 at 5:29 pm

    I would like to use this recipe to make cheddar and jalapeno cornbread muffins. Are there any modification you would suggest?


    • Adrianna
      Reply Adrianna October 16, 2011 at 2:24 am

      Yes! They’ll bake up quicker. I would bake them for about 15 minutes versus the 20 minutes that’s recommended for the skillet.

  • Reply St. Martin de Porres « "That's a dancer's leg, Margaret!" November 3, 2011 at 7:53 pm

    […] made this Cheddar Jalapeno Cornbread for the office Halloween party.  It was amazingly […]

  • Avatar
    Reply Annie @ Annie's Cooking Lab February 25, 2012 at 6:34 pm

    I finally got around to making this and it’s SO good! My cast iron skillet is on the small side, so I did half the batter in there and divided the rest up between some mini-muffin tins. Thanks so much for this recipe!

  • Reply Cheddar Jalapeño Cornbread | annie's cooking lab February 26, 2012 at 8:21 pm

    […] A Cozy Kitchen Tell your friends!Print & PDFFacebookTwitterStumbleUponEmailMoreDiggRedditLike this:LikeBe the […]

  • Reply Afternoon coffee break « Kayla Hood April 9, 2012 at 1:24 pm

    […] photography on A Cozy Kitchen’s blog all morning. And alas, she even has a yummy recipe for cheddar jalapeno cornbread that I can’t wait to […]

  • Avatar
    Reply Darlene April 12, 2012 at 11:08 am

    So sad for those who have never had cornbread…it is the best!!! Especially with brown beans! YUM!!!

  • Reply 11 Dishes to Bring to a Summer Party | Highly Improper July 26, 2012 at 7:05 am

    […] via Handmade on […]

  • Reply Jalapeño Cheddar Cornbread and Chili « Sacramento Eats August 16, 2012 at 9:53 am

    […] adapted from A Cozy Kitchen Share this: Pin ItLike this:LikeBe the first to like […]

  • Avatar
    Reply Barbara October 10, 2012 at 1:33 pm

    This sounds delicious…..Can you freeze corn bread?

  • Reply Fest. | Hard Knox Life October 13, 2012 at 5:48 pm

    […] but apples would’ve been just as good if not better.  You can find the recipes here and here. #gallery-105-2 { margin: auto; } #gallery-105-2 .gallery-item { float: left; margin-top: 10px; […]

  • Reply Amaizing Cornbread, Two Ways | Bakers & Best April 29, 2013 at 5:46 am

    […] from A Cozy Kitchen. Share this:TwitterFacebookPinterestLike this:Like Loading… This entry was posted in Bread and […]

  • Avatar
    Reply Nia June 16, 2013 at 9:30 am

    Yum. I made this cornbread for dinner yesterday and it was great. I did add a dash more buttermilk and some cool melted butter to the batter. I let a friend borrow my cast iron skillet so I placed the batter in a regular dish. Once it finished cooking I cut a piece and placed it on top of some collard greens made with smoked turkey. The cornbread was so good I’m skipping my bowl of Cheerios this morning and having a slice for breakfast.

    • Adrianna Adarme
      Reply Adrianna Adarme June 16, 2013 at 4:47 pm

      Cornbread is so much better than Cherrios. So glad it turned out!

  • Avatar
    Reply Melody November 28, 2013 at 7:40 am

    Hi Adriana,

    I made this last week and it was great, but turned out a little dry. I would have loved to have it a bit more moist. I baked it in a glass pan instead of iron skillet. I also baked it longer than 20 minutes because the center was not done yet after 20 min. Not sure if that’s what made it dry a bit. Any suggestions? Thanks!


  • Avatar
    Reply Debbie N December 22, 2013 at 7:34 pm

    I have made this 3 times now and my family LOVES it. The first time, I double the recipe and did have to cook it about 15 minutes longer, as I cooked it in one skillet. It turned out great. Thank you.

  • Avatar
    Reply food March 10, 2015 at 1:13 pm

    I love this recipe cornbread is very good I encata this blog is excellent thanks for an excellent fabulous recipe conparit this blog

  • Reply Amaizing Cornbread, Two Ways - Bakers and Best June 2, 2015 at 6:41 am

    […] Adapted from A Cozy Kitchen. […]

  • Leave a Reply