How do I make easy Jalapeño Cheddar Cornbread from scratch?

To make easy Jalapeño Cheddar Cornbread, mix cornmeal, flour, baking powder, sugar, buttermilk, eggs, butter, cheddar, corn, and jalapeños. Pour into a greased pan or skillet and bake at 375°F for 25–30 minutes until golden and set.

Can I use Jiffy mix to make Jalapeño Cheddar Cornbread?

Yes. Combine one box of Jiffy mix with 1 egg, 1/3 cup milk, 1/2 cup shredded cheddar, and 1–2 chopped jalapeños. Optional: add corn kernels. Bake at 375°F for 20–25 minutes for a quick, semi-homemade version.

What makes Pioneer Woman’s Jalapeño Cheddar Cornbread different?

Pioneer Woman’s version typically uses creamed corn, more butter, and extra sugar for a sweeter, richer texture. This version is savory, slightly spicy, and has crispier edges from cast iron baking.

Why is buttermilk important in Jalapeño Cheddar Cornbread?

Buttermilk adds moisture, tangy flavor, and helps the cornbread rise by reacting with baking soda. It creates a tender crumb and balances the heat from the jalapeños.

Can I bake Jalapeño Cheddar Cornbread in a cast iron skillet?

Absolutely. Preheat the skillet in the oven, then pour in the batter and bake. Cast iron helps create a crispy golden crust while keeping the inside soft and moist.

Jalapeño Cheddar Cornbread Recipe

Name: Jalapeño Cheddar Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9 servings
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 cup buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 cup shredded sharp cheddar cheese; 1 cup fresh or frozen corn kernels; 2 jalapeños, finely chopped (plus extra slices for topping); 2 tablespoons chopped fresh cilantro (optional for garnish)

Description

This Jalapeño Cheddar Cornbread is an easy, cheesy, and slightly spicy side dish made with buttermilk, fresh jalapeños, sharp cheddar cheese, and corn. It’s perfect for pairing with chili, BBQ, or holiday meals, and bakes up golden and crispy in a cast iron skillet in just 30 minutes.

Ingredients

Scale

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 cup shredded sharp cheddar cheese
1 cup fresh or frozen corn kernels
2 jalapeños, finely chopped (plus extra slices for topping)
2 tablespoons chopped fresh cilantro (optional for garnish)

Instructions

Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan or cast-iron skillet.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
In a separate bowl, whisk together buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry and stir until just combined.
Fold in cheddar cheese, corn kernels, and chopped jalapeños.
Pour batter into prepared pan. Smooth the top and add jalapeño slices.
Bake for 25–30 minutes or until golden and a toothpick inserted in the center comes out clean.
Let cool slightly, garnish with cilantro if desired, and serve warm.

Notes

For a milder version, deseed the jalapeños or use fewer.
Use almond milk plus lemon juice for a dairy-free version.
Freshly shredded cheddar melts better than pre-shredded cheese.
Use a cast-iron skillet for crispier edges.
Let the cornbread cool before slicing to avoid crumbling.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245
Sugar: 4g
Sodium: 310mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 7g
Cholesterol: 60mg