My favorite cheddar Jalapeño Cornbread has hints of sweet and spice, is extra moist and flavorful, and a fun twist on traditional cornbread. Serve it as side dish with soup or chili.

Looking for more bread recipes? Try my Cheesy Breadsticks, Buttermilk Cornbread, or the Best Homemade Rolls!

A slice of jalapeño cornbread on a plate, with a little butter on top.

What I love about this recipe:

  • Easy – Only 10 minutes to prep and made with pantry ingredients!
  • Unique – Everyone loves cornbread, and this unique twist is packed with even more flavor! Don’t be afraid of the jalapeños. They only add a small hint of spice, and even my toddler loves it.
  • Delicious – The texture is moist, tender, and tastes better than any box mix!

How to make Jalapeño Cornbread:

Stir flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.

A mixing bowl with flour, cornmeal, brown sugar, salt, baking soda and baking powder in it.

Mix melted butter, buttermilk, and honey in a separate bowl until well combined. Whisk in the eggs.

Melted butter, buttermilk, and eggs mixed in a bowl.

Combine wet ingredients with dry ingredients until just combined. Stir in jalapeño peppers and shredded cheese. Do not over mix; it’s okay if there are a few lumps.

Batter for cornbread with shredded cheese and diced jalapeños added on top.

Pour into greased 8’’ pan and bake at 350 degrees F for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Jalapeño cornbread batter in a baking pan, ready to go in the oven.

Storing and Freezing Instructions:

To Store: Allow to cool, then cover with plastic wrap or aluminum foil and store at room temperature for 1-2 days, or in the fridge for up to 1 week.

To Freeze: Freeze baked and cooled cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight and rewarm in the microwave or covered with foil on low heat in the oven.

Cheddar Jalapeño Cornbread baked in a square pan and cut into slices.

Recipe Variations:

  • Cornbread Muffins: Divide batter into greased or lined muffin pan cups. Bake for around 17-20 minutes or until a toothpick inserted in the center comes out with moist crumbs. Makes 12 muffins.
  • Skillet Cornbread: Baking cornbread in a skillet gives it a delicious crisp crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.
  • Buttermilk Cornbread is also delicious, if you’re looking for a sweet, cake like cornbread recipe.

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Recipe

A slice of jalapeño cornbread on a plate, with a little butter on top.
Prep 15 mins
Cook 25 mins
Total 40 mins
Add to Meal Plan

Ingredients
 
 

  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ cup light brown sugar
  • 1 teaspoon salt
  • 1/2 cup unsalted butter , melted and slightly cooled
  • 1 cup buttermilk (or milk)
  • 2 Tablespoons honey
  • 2 eggs
  • 1-2 jalapeno peppers , seeded and minced
  • 1 heaping cup shredded cheddar or pepperjack cheese (optional)

Instructions
 

  • Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
  • In another bowl mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
  • Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
  • Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Notes

To Store: Allow to cool, then cover with plastic wrap or aluminum foil and store at room temperature for 1-2 days, or in the fridge for up to 1 week.
To Freeze: Freeze baked and cooled cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight and rewarm in the microwave or covered with foil on low heat in the oven.
Cornbread Muffins: Divide batter into greased or lined muffin pan cups. Bake for around 17-20 minutes or until a toothpick inserted in the center comes out with moist crumbs. Makes 12 muffins.
Skillet Cornbread: Baking cornbread in a skillet gives it a delicious crisp crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.
Buttermilk Cornbread

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 78mgSodium: 433mgPotassium: 183mgFiber: 2gSugar: 11gVitamin A: 525IUVitamin C: 2mgCalcium: 161mgIron: 2mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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