If you’re searching for the ultimate Jalapeño Cornbread recipe, skip the cornbread mix and look no further. This side dish is so freakin’ delicious, perfectly moist, and hits your taste buds with just the right amount of heat. Honestly, it’s so good you might just want to make it the main course! Now that your taste buds are prepped, grab your skillet—’cause things are about to get epic!
Why You’ll Love Jalapeño Cornbread
First off, this cornbread isn’t your typical quick bread—it’s loaded with sharp cheddar cheese and fresh jalapeños, creating a killer combo you never knew you needed. Whether paired with BBQ ribs, southern collard greens, or your favorite soup, it’s the perfect side dish every time. Plus, it’s insanely easy and quick to whip up, making it ideal for a last-minute tasty treat.
If you’re hooked on all things Jalapeño, check out these recipes next: Jalapeno Popper Egg Rolls, Smoked Fried Jalapeño Poppers, Jalapeño Popper Bread, Jalapeño Popper Dip, and Shrimp Jalapeño Poppers.
Cheddar Jalapeño Cornbread Ingredients Round-up
- Dry Ingredients: You’ll need yellow cornmeal, all-purpose flour, baking powder, salt, and garlic powder for a flavorful cornbread base.
- Wet Ingredients: Grab unsalted butter, buttermilk (or whole milk if you’re in a pinch), and eggs at room temperature to create a perfectly moist cornbread batter.
- Flavor Boosters: Sharp cheddar cheese (or pepper jack), fresh jalapeño peppers, and a sweet drizzle of honey deliver a perfect balance of spicy, cheesy, and sweet notes.
Now that you know the main ingredients to snag from the grocery store (or delivery!), let’s grab those fresh jalapeños, your skillet, and favorite pot holder and hop to it! If it’s your first time making homemade cornbread, you’re in for a tasty treat!
How to Make Jalapeño Cornbread
Kick things off by aiming for a 400 F fire on your grill. Grab a 10-inch cast-iron skillet and grease it up with melted butter or vegetable oil—hot skillet equals golden brown perfection!
In a large mixing bowl, whisk together your dry ingredients: cornmeal, purpose flour, baking powder, salt, and garlic powder. In a separate medium bowl, combine your wet ingredients: melted butter, buttermilk, and eggs. Mix until smooth and creamy.
Next, fold sharp cheddar cheese and diced fresh jalapeños into the batter. Pour this flavorful cornbread batter into your preheated skillet, smoothing the top with a spatula.
Slide the skillet onto your grill, cover it, and let it bake for 20-25 minutes. You’ll know it’s done when the top turns golden brown and a toothpick inserted comes out with moist crumbs. Pull it out, let your cornbread cool slightly on a wire rack, and finish it off with an epic drizzle of honey.
Cheers to your cornbread adventure—your friends and family are about to thank you!
Protip for Making Epic Cornbread
Always preheat your cast-iron skillet in the oven before adding the batter. A hot skillet ensures a beautifully crispy, golden crust every single time—total game changer!
What Goes Great with Jalapeño Cornbread
Jalapeño Cornbread is a total winner paired with other favorites. Check out my Ranch Steak, Jalapeño Popper Smash Burgers, Jalapeño Watermelon BBQ Ribs, and Hot Honey Steak Sliders—insanely tasty recipes that perfectly complement this cheesy jalapeño cornbread.
And if you’re feeling like some extra heat, go ahead and make some Hot Honey Butter to drizzle over the top of your jalapeño cheddar cornbread.
How to Make Hot Honey Butter
Whip up epic hot honey butter by blending softened unsalted butter, honey, and a splash of your favorite FYR Hot Sauce. Simply mix together in a bowl until smooth, creamy, and perfectly spicy-sweet. Spread this irresistible heat onto warm cornbread—it’s an absolute game changer!
How to Store Leftovers and Reheat
Got leftover cornbread? No worries! Wrap it in plastic wrap or store it in an airtight container. It’ll stay moist and flavorful for 2-3 days. To reheat, just pop slices in the oven or a hot pan until warm and freakin’ delicious again.
More Jalapeno Recipes!
FAQs for Jalapeno Cheddar Cornbread
Absolutely! Just remove the seeds from your jalapeño peppers or use less jalapeño for a milder heat level.
Low-fat milk with a bit of sour cream or cream-style corn works great and keeps everything super moist since nobody likes dry cornbread!
For sure, but make sure it’s heavy enough to avoid burning the edges! Grease your baking dish well and follow the same cooking time to achieve that perfect cornbread every time.
Add flavor to everything you’re cooking
shop over the fire spice lines
Cornbread:
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Heat up an oven or grill to 400F and then grease a skillet with butter or oil for baking.
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Whisk the corn meal, flour, baking soda, salt and garlic together in a bowl. Then add the melted butter, buttermilk and eggs. Mix until smooth.
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Fold in the cheese and sliced jalapenos into the mixture. Add to the skillet and place in the oven or grill.
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Bake for 20-25 minutes then pull off a let cool. Add some honey to the top once done and serve.
Protip for Making Epic Cornbread Recipes
Always preheat your cast-iron skillet in the oven before adding the batter. A hot skillet ensures a beautifully crispy, golden crust every single time—total game changer!
Calories: 755kcal | Carbohydrates: 67g | Protein: 19g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 891mg | Potassium: 349mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1253IU | Vitamin C: 4mg | Calcium: 302mg | Iron: 3mg
