This easy Jalapeño Cheddar Cornbread is moist and tender and the perfect cozy side dish. Say goodbye to dry and sandy cornbread, because this recipe will change your baking game!
Jalapeño cheddar cornbread is moist and buttery with a fluffy interior and crispy edges–perfect for serving with a bowl of hearty chili. It’s got the perfect level of spicy kick from the jalapeños and plenty of cheddar cheesy goodness.
This is the cornbread recipe that you’ve been looking for!
Table of Contents
Ultra-Moist Jalapeño Cheddar Cornbread
This might just be my favorite cornbread recipe ever! I love a good skillet cornbread recipe, but add some spicy jalapeños and tons of cheese and I am here for it!
Since I just shared my recipe for super hearty vegetarian chili, this felt like the perfect time to share this jalapeño cheddar cornbread because it’s the perfect side dish. This cornbread recipe is so moist thanks to buttermilk, sour cream, and plenty of melted butter. It’s also studded with green onion for an extra savory and delicious flavor.
You can easily bake this cornbread in a skillet for crispy edges, or in a baking dish. Perfect for serving alongside grilled meats, like my coffee-rubbed tri-tip or with hearty soups and chili.
Helpful Cooking Tools
Key Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- Cornmeal. Look for yellow cornmeal that isn’t too coarsely ground.
- Flour. All-purpose is best here.
- Baking powder. This makes the cornbread nice and fluffy.
- Sugar. White sugar adds just a touch of sweetness to balance out the savory flavors.
- Kosher salt. Always use diamond kosher!
- Buttermilk. The buttermilk gives the cornbread a nice flavor and texture. You can swap in whole milk if necessary.
- Sour cream. Essential for adding some extra fat to the cornbread–this keeps it moist.
- Eggs. Make sure to use room temp eggs!
- Butter. Melted butter also keeps the cornbread moist.
- Jalapeños. Fresh minced jalapeños add the perfect bit of heat. You could use pickled jalapeños if that’s all you have.
- Cheddar. I always use sharp cheddar here and I always grate the cheese by hand!
- Green onion. A bit of green onions adds the perfect onion-y flavor without going overboard.
An Overview of the Baking Process
- Mix the dry ingredients. All you need is a quick whisk, but this ensures that the salt and baking powder get evenly distributed throughout the flour.
- Mix the wet ingredients into the dry. Use a whisk to slowly mix everything until it’s just coming together. Over-mixing is the kiss of death for any bread!
- Fold in the melted butter. Switching to a rubber spatula to fold the butter in also ensures that you don’t accidentally overmix the batter. Also, letting the batter rest before baking means that all the grains of cornmeal have a chance to absorb hydration which makes your cornbread even more moist and never gritty.
- Bake. You want to bake the cornbread just until the top is golden brown and a toothpick inserted comes out clean or with a few crumbs attached.
Tips for Making Jalapeño Cheddar Cornbread
This recipe truly couldn’t be easier to make! Here are all my best tips for making perfect jalapeño cheddar cornbread every time.
Don’t skimp on fat. Please don’t use low fat ingredients here! The fat is what helps keep the cornbread moist and tender, especially the sour cream.
Use room temperature ingredients. Room temperature ingredients blend and emulsify together more easily.
Let the batter rest. Instead of baking the cornbread right away, let the batter rest for 15-20 minutes. This helps the cornmeal hydrate and results in a more moist and tender cornbread.
Don’t over-bake. Keep an eye on the cornbread as it bakes! You should only bake it just until a toothpick inserted in the middle comes out clean and the top is golden brown.
Storage Instructions
If you have leftover jalapeño cheddar cornbread it’s very easy to store!
Store in an airtight container or ziplock bag on the counter for up to 3 days. If you plan to store for longer, store in the fridge for up to 1 week.
To freeze, wrap the cornbread tightly in plastic wrap and then place in a freezer-safe ziplock bag. This helps prevent freezer burn. Freeze for up to 3 months. Defrost overnight in the fridge.
I recommend rewarming the cornbread in the microwave or a toaster oven before serving.
My Jalapeño Cheddar Cornbread recipe is what cornbread dreams are made of! It’s super moist and perfectly cheesy–great with chili or as a summer side dish. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Savory Bread Recipes to Try
- Skillet Cornbread
- Pumpkin Cornbread Muffins
- Sage & Gruyere Biscuits
- Cheddar Chive Biscuits
- Brioche Dinner Rolls
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Moist Jalapeño Cheddar Cornbread
Ingredients
- 1 1/4 cup yellow cornmeal
- 1 1/4 cup all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 eggs, room temperature
- 1 1/4 cup buttermilk, room temperature
- 1/4 cup sour cream, room temperature
- 8 tablespoons (1 stick, 4 oz) unsalted butter, melted and cooled slightly
- 2 cups shredded sharp cheddar
- 2 jalapeños, minced
- 4 green onions, sliced
Instructions
- Lightly grease an 9×9 metal baking pan or 11" cast iron skillet.
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-mixed.
- Mix the wet ingredients. In a measuring cup or bowl, whisk together the buttermilk, sour cream, and eggs until smooth.
- Mix the wet ingredients into the dry. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until just combined.
- Fold in the melted butter. Using a silicone spatula, fold the slightly cooled melted butter into the batter until it's smooth and all the butter is incorporated. Fold in the minced jalapeños, green onion, and half of the cheddar. Cover with plastic wrap and rest for 20 minutes.
- Preheat an oven to 400 F.
- Spread the cornbread batter in an even layer in the prepared baking dish or skillet. Top with the remaining cheddar cheese.
- Bake. Bake at 400 F for 25-30 minutes, until the cornbread is golden brown and a toothpick comes out clean when inserted into the center.
- Cool. Let the cornbread cool for 20 minutes before slicing and serving.
Nutrition
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