Jalapeño Cheddar Cornbread

Fall, Scones & Muffins, Sides, Thanksgiving

Jalapeño Cheddar Cornbread

I kissed a lot of cornbread frogs before I landed on this perfect Jalapeño Cheddar Cornbread. This cornbread has crispy edges, a super moist crumb, flavorful (thanks to the cheese, cornmeal and jalapeño), it’s a teeny bit sweet and is delicious for days after.

Before we dive in, let’s discuss what I love and want from cornbread.

Cornbread History!

Cornbread history has it that it first started with Native Americans grinding corn into cornmeal and mixing it with water and cooking it over a fire. It was simple back then. It evolved over time; people added buttermilk, leavening, pork fat, salt…all the good things. They often times cooked it on a gardening hoe, over an open flame, hence the name “hoe cake.”

The method, technique and ingredients has varied so much throughout the years. Some argue that sugar should NEVER be added, while others love their cornbread to be super sweet.

As a person who was born in the South but doesn’t consider herself a Southerner (with parents from South America), cornbread wasn’t exactly something I grew up eating. I had it at times when I went to southern restaurants but I didn’t grow up with a certain type of cornbread fed to me every Thanksgiving by a Soute

I personally like it a bit sweet (this is controversial lol) and if you do, I believe it isn’t considered TRUE southern cornbread. I say ok with that!

Cornbread Traits that Are Delicious!

I took to Twitter and asked the people what they loved in a cornbread. Here were some answers:

– “Crispy edges!”
– “Sweetened with honey”
– “Very moist!”
– “I like mine with buttermilk for a bit of tang!”

I happened to agree with all of these notes. I love a cornbread that has a bit of tang, I like it on the sweeter side, I like there to be a balance in the texture. Not too gritty, not too fluffy. I like there to be a moistness to it.

To achieve all of this this is what I went with.

Jalapeno Cheddar Cornbread Ingredients

Cornmeal – You want to use a medium grain cornmeal. I found that a 1 to 1 ratio of cornmeal with flour was ideal for that perfect crunchiness cornmeal gives you and a moist delicious crumb that you can only get with all-purpose flour.

Brown Sugar – Cornmeal can be a bit drying so you really want to add as much moisture as possible. Brown sugar gives a delicious caramel/molasses flavor to this cornbread and keeps it super moist.

Butter AND Oil – I use this combination in most of my cakes. The butter gives a lot of flavor while the oil gives a lot of moisture. This balance of both makes for an amazing texture and crumb.

Buttermilk – I like buttermilk in this application because it gives a lot of moistness and adds to a great texture.

Eggs – Eggs give a lightness to all baked goods. They also bind the batter together.

Baking Powder and Baking Soda – baking powder gives a good lift to the cornbread, while the baking soda adds lift AND color.

Shredded Cheddar – I used a medium sharp cheddar. I didn’t want it too piercing. I’m in favor of using cheese from a block vs. buying already shredded cheddar. I find that it melts much better.

Diced Jalapeño – I used fresh jalapeño and diced it up. But feel free to use canned pickled jalapeños if you like. Both are great.

Achieving that Cornbread Crust!

I always learned that in order to get a super crisp crust on cornbread, preheating the pan in the oven is necessary. So, I did just that, using a bit of oil. I didn’t love the flavor and found it a bit cumbersome to remove the very hot pan and add batter to it.

I came up with something better! Since we already have to melt butter for this recipe, I figured why not do it in the cast iron skillet we’re cooking the cornbread in. Swirl it around to coat the pan with butter. And then add the batter to it. It’ll be preheated and greased with butter.

Doing this resulted in a super crisp crust and flavorful one…thanks to the butter. I was afraid that the butter was going to burn but it absolutely didn’t—it was fantastic.

Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread

How to Make Jalapeño Cheddar Cornbread

– Melt the butter in the pan and let it sit.
– Whisk together all of the dry ingredients
– Mix together the buttermilk, neutral oil, eggs and then add the melted butter
– Pour the wet ingredients into the dry and mix well.
– Add the batter to the preheated cast iron skillet AND then transfer it to the oven to bake.
– After 25 to 30 minutes it’ll be fluffy and delicious.
– Serve it with a scallion butter if you like!

If you make this on Instagram, let me know!

Jalapeño Cheddar Cornbread

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5 from 12 votes
Jalapeño Cheddar Cornbread has that perfect cornbread crust. This classic Southern cornbread is studded with cheesy cheddar and diced jalapeños.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 6
Calories: 200kcal

Ingredients

Dry Mix:

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups shredded cheddar
  • 2 jalapeños, seeded and diced

Wet Mix:

  • 1/4 cup unsalted butter, melted
  • 1 1/3 cup buttermilk, shaken
  • 1/2 cup neutral oil, (such as grapeseed, avocado oil or vegetable oil)
  • 3 large eggs, at room temperature

Scallion Butter:

  • 2 scallions, ends trimmed and thinly sliced
  • 1 teaspoon olive oil
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 teaspoon flakey sea salt

Directions

To Make the Cornbread:

  • Preheat your oven to 400 degrees F. Set your 10-inch cast iron on the stove.
  • In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Add the shredded cheddar and diced jalapeños and toss the dry ingredients together.
  • Place the skillet over medium-high heat and add the butter. When melted, swirl it around so that it coats the entire bottom of the pan, as well as the sides. Turn the heat off.
  • In a medium bowl or a large measuring cup, measure out the buttermilk, whisk in the eggs, and neutral oil. Lastly, pour in the melted butter (some butter remaining in the pan is great! don’t scrape it clean with a spatula). Whisk until combined. Pour the wet ingredients into the dry and mix no flecks of flour remain, being sure not to overmix the cornbread. Pour the batter into the buttered cast iron skillet and immediately transfer to the oven to bake until golden brown on top and until a skewer inserted into the center comes out clean, about 25 to 30 minutes

To Make the Scallion Butter:

  • In a small skillet set over medium heat. Add the scallions and cook until bright green and softened, about 1 minute. Add a pinch of salt and mix.
  • In a small bowl, add the softened butter and scallions. Mix together until combined. Add to a small bowl and sprinkle the top with flaky sea salt.
  • Serve with warm cornbread.

Notes

Other Cheese Options: 
You could use other types of cheeses like smoked gouda, fontina, smoked cheddar or swiss. 
Equipment: 
10 1/4-inch Le Creuset Cast Iron Skillet | Silicon Spatula 
To Freeze Cornbread: 
You can make ahead and freeze cornbread. Allow to come to room temperature and then wrap tightly with plastic wrap. Transfer to the freezer and keep up to 1 month. Thaw in the fridge overnight and then warm up in a 200 degree oven. 
 
 
 
CourseBread, Side Dish
CuisineAmerican, Southern, Thanksgiving
Keywordcheesy jalapeno cornbread, cheesy jalapeno recipe, jalapeno cheddar cornbread, jalapeno cornbread recipe, southern cornbread, southern cornbread recipe
Nutrition Facts
Jalapeño Cheddar Cornbread
Amount Per Serving (6 g)
Calories 200 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 23g144%
Cholesterol 120mg40%
Sodium 20mg1%
Potassium 40mg1%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 4IU0%
Calcium 50mg5%
Iron 20mg111%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Jalapeño Cheddar Cornbread

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61 Comments

Leave a Reply

  • 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 🙂

    • 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..

  • 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. 🙁

    • 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!

      • 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!

        • 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 🙂

  • 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 🙂

    • 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.

  • 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!

  • 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 😉

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

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

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

    I need this in my belly. Now. Mmmm.

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

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

  • 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 🙂

  • 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!!!

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

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

    Belt Giveaway

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

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

  • 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.

  • 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.

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

      Totes agree.

  • 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!

  • 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!

  • 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 🙂

  • 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!

  • 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.

  • 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!

  • 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

  • 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!

  • 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.

    • 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! 🙂

      http://glutenfreegirl.com/gluten-free-cornbread/

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

        You’re a gem, thanks!

  • 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.

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

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

  • 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!

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

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

  • 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;)
    -E

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

    Mmmm looks delicious!

  • 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!

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

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

  • 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! 🙂

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

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

    Cheers
    lC

    • 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

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

    5 stars
    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

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    […] 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 […]

  • 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!!!

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

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

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

    5 stars
    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.

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

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

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

    5 stars
    Hi Adriana,

    I made this last week and it was great!

  • 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.

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

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

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  • Reply Jalapeño Cheddar Cornbread Recipe – A Cozy Kitchen – Food Blog November 18, 2019 at 5:30 am

    […] I kissed a lot of cornbread frogs before I landed on this perfect Jalapeño Cheddar Cornbread. This cornbread has crispy edges, a super moist crumb, flavorful (thanks to the cheese, cornmeal and jalapeño), it’s a teeny bit sweet and is delicious for days after.Before we dive in, let’s discuss what I love and want from cornbread.Cornbread History!Cornbread history has it that it first started with Native Americans grinding corn into cornmeal and mixing it with water and cooking it over a fire. It was simple back then. It evolved over time; people added buttermilk, leavening, pork fat, salt…all the good things. They often times cooked it on a gardening hoe, over an open flame, hence… Read Full Article from Author Adrianna Adarme Source link […]

  • Reply Lori Silbert November 24, 2019 at 1:36 pm

    I just made this and am anxious to see how it will taste with
    a pot of homemade soup I made today!