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Freshly baked HOMEMADE cheddar jalapeño cornbread squares garnished with green chives, served on a dark plate with sliced jalapeños.

cheddar jalapeño cornbread

This cheddar jalapeño cornbread is golden, cheesy, and perfectly moist with just the right kick of heat. Baked in a cast-iron skillet for buttery, crispy edges and soft, fluffy middle. Ready in 35 minutes — no mixer needed, just simple comfort food done right.
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Prep Time 10 minutes
Cook Time 25 minutes
5 minutes
Total Time 40 minutes
Servings: 9 wedges
Course: Side Dish, Bread, Brunch
Cuisine: Southern, American, Soul Food
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cornbread Base
  • 1 cup Yellow cornmeal -
  • 1 cup All-purpose flour -
  • 1 tablespoon Baking powder -
  • ½ teaspoon Baking soda -
  • ½ teaspoon Salt -
  • 2 tablespoon Sugar - Balances heat & enhances browning
  • 1 cup Buttermilk - Room temperature
  • 2 large Eggs - Lightly beaten
  • ½ cup Melted butter - Plus 2 tablespoon for skillet
Flavor Add-Ins
  • 1 cup Sharp cheddar cheese - Shredded from block
  • 2 medium Jalapeños - Diced seeds partially removed
  • ¼ cup Extra cheddar -For topping
  • Honey optional - For drizzling or honey-butter glaze

Equipment

  • 1 10-inch cast iron skillet (For crispy, buttery edges)
  • 1 Mixing Bowls (One for dry, one for wet ingredients)
  • 1 Whisk (To combine batter)
  • 1 Rubber spatula (For folding in cheese and jalapeños))
  • 1 Sharp Knife (For slicing jalapeños

Method
 

  1. Place skillet with 2 tablespoon butter in oven to heat while preparing batter.
  2. In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
    Cornbread batter topped with shredded cheese, jalapeño slices, and chopped chives in a cast-iron skillet before baking.
  3. In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
  4. Pour wet mixture into dry; stir gently until just combined (lumpy is okay).
    Golden baked jalapeño cheese cornbread in a cast-iron skillet, topped with sliced jalapeños and melted cheddar cheese.
  5. Fold in shredded cheddar and diced jalapeños with spatula.
  6. Carefully remove hot skillet from oven, swirl melted butter to coat. Pour batter in, sprinkle extra cheese on top. Bake 22–25 minutes until golden and springy.

Nutrition

Serving: 110gCalories: 275kcalCarbohydrates: 23gProtein: 7gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 390mgPotassium: 145mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 130mgIron: 1.4mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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