This Jalapeño Cheddar Cornbread is one of my go-to recipes—moist, tender, and full of bold flavor from fresh jalapeños and melty cheddar. I love how it lands the perfect balance of sweet and spicy, making it a standout side for chili, soups, BBQ, or holiday meals. It comes together easily in just 15 minutes of hands-on effort, and it always disappears fast at the table!
You guys…this Jalapeño Cheddar Cornbread is tender, slightly sweet, and bursting with flavor. It brings together the comforting warmth of classic cornbread with the bold, savory kick of fresh jalapeños and melted cheddar.
Every slice is moist, rich, and dotted with just the right amount of spice—perfect for cozy dinners, game-day spreads, and holiday tables alike.
Whether you’re serving it alongside a hearty chili, pairing it with BBQ favorites, or enjoying it warm with a drizzle of honey, this cornbread is the kind of crowd-pleaser that disappears fast.
Helpful Tips Before You Start
A few small steps make a big difference in texture and flavor—here’s what to keep in mind:
Let it rest after baking. Giving the cornbread 10 minutes to cool helps it set and makes it easier to slice.
Use a medium-grain cornmeal! This will provide the perfect amount of texture to this jalapeno cornbread recipe.
Use room-temperature wet ingredients so the batter blends smoothly and bakes up with a tender crumb.
Don’t overmix the batter. Cornbread should be slightly lumpy—overmixing can make it tough.
Adjust the heat level by seeding the jalapeños for mild spice or leaving some seeds in for a kick.
Use freshly shredded cheese from a block—it melts more beautifully into the batter than pre-shredded.
Variations & Substitutions
Give your cornbread a personal twist:
- Extra Cheesy: Sprinkle additional cheddar on top before baking for a golden crust.
- Pepper Jack Swap: Use pepper jack cheese for added heat and extra flavor.
- Add Corn: Fold in ½ cup fresh or frozen corn kernels for delicious texture. Make sure to remove any excess liquid from frozen corn.
- Pickled Jalapenos: You can use pickled jalapenos if you prefer.
- Make it gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose.
- Make It Sweeter: Increase the honey to 3 tablespoons for a slightly sweeter cornbread.
- Add Herbs: A tablespoon of chopped chives or green onions adds a wonderful savory note.
- Make cornbread muffins: Simply add the batter to a greased muffin tin and bake for 8 to 10 minutes at 375°F.
How to Serve Jalapeño Cheddar Cornbread?
My favorite way to enjoy cornbread is served warm with butter or a drizzle of honey (or hot honey). Pure Bliss!
But this cornbread goes with everything. Some of our favorite pairings include:
- Chili (classic beef, chicken chili, or vegetarian chili)
- BBQ chicken, or pulled pork
- Hearty soups like potato, butternut squash, or minestrone
- Holiday mains — turkey, ham, or roasted veggies
- A morning treat with eggs and a warm cup of coffee
How to Store?
Store tightly covered at room temperature for 2 days or refrigerate up to 5 days. To freeze, wrap slices individually and freeze up to 3 months. Before enjoying, warm in the microwave in 30-second increments until soft. Or place the pieces in the air fryer and reheat for 2 minutes at 350°F.
More Holiday Recipes
Cranberry Chutney Brie Bites
Spinach Artichoke Lasagna
Healthy Vegetarian Mexican Casserole with Rice & Beans
Cranberry Chutney
Jalapeno Cheddar Cornbread
Ingredients
Dry Ingredients
- 1 ¼ cups All-purpose flour
- ¾ cup Yellow cornmeal, medium ground
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ cup Brown sugar
- 1 teaspoon Kosher salt
Wet Ingredients
- ½ cup Unsalted butter, melted and slightly cooled
- 1 cup Buttermilk, room temperature
- 2 tablespoons Honey
- 2 Eggs
Mix-ins
- 2 Jalapeño peppers, seeds removed, 1 minced and 1 sliced in rounds, adjust to spice preference
- 1 1/2 cup Cheddar cheese, or pepper jack, shredded from a block
Instructions
- Preheat your oven to 350°F (180°C). Grease an 8-inch baking pan or cover with parchment paper.
- In a large bowl, add the flour, cornmeal, baking powder, baking soda, brown sugar, and salt. Gently mix all together.
- In a separate bowl, whisk the melted butter, buttermilk, honey, and eggs until smooth. There can be some lumps, as the butter cools, but that is fine.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Don’t overmix. Fold in the minced jalapeños and shredded cheese.
- Pour the batter into the prepared baking pan. Optionally, top with jalapeno rounds.
- Bake for 25-30 minutes (or 30-35 minutes if using a glass baking dish), or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cornbread cool for at least 10 minutes before slicing. Enjoy warm!
