Jalapeño Cheddar Cornbread.
This jalapeno cheddar cornbread is a dream! Crispy, golden edges. Fluffy, tender crumb interior studded with cheddar cheese and pickled jalapeños. The perfect fall side dish and soup’s new BFF!
Say hello to my new favorite cornbread!
This jalapeno cheddar cornbread is going to be your BFF for the season, complete with crisp edges, a fluffy, cheesy interior and some tangy heat from the peppers.
Cuddle on up to some soup or chili and stay awhile!
Since it’s officially soup season, a new cornbread recipe is a must. I have tons of others, but why not make something completely different?
I love this brown butter cornbread with cranberry butter. These cornbread crumble muffins! And we adore skillet cornbread with chipotle honey butter. Those are just a few but as is always the case with me, a new favorite can be found.
I’m always in search of favorites!
That’s exactly what this cornbread is. The exterior is so crisp and golden. The interior is so fluffy, cheesy and savory. It’s everything I want cornbread to be and more.
I don’t love a lot of heat, so the pickled jalapenos are perfect. You can use fresh jalapenos, but I wanted that pickle-y flavor and minimal heat. I tend to grab a mild version because I’m a large baby when it comes to spice. But you do you.
My favorite part about cornbread is that it comes together QUICK. This bakes up in 25 minutes, which is so easy. I can’t even tell you how many last minute cornbreads I decide to make with dinner. It’s my go-to because it can be whipped up fast.
Goes great with that black bean chicken chili I told you about earlier this week!
Jalapeño Cheddar Cornbread
Jalapeno Cheddar Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup butter, melted and slightly cooled
- ½ cup sugar
- 1 large egg
- 1 cup buttermilk
- 8 ounces sharp white cheddar, freshly grated
- ⅔ cup chopped pickled jalapeños
Instructions
- Preheat the oven to 375 degrees F. Spray a 9x9 inch pan with nonstick baking spray.
- In a small bowl, whisk together the flour, cornmeal, baking powder, soda and salt.
- In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the buttermilk. Add the dry ingredients and mix until just combined.
- Stir in the grated cheese and jalapeños.
- Spread the mixture in the pan. Bake for 20 to 25 minutes, or until set and golden on top.
- Let cool slightly before serving!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Cuddle bread.
14 Comments on “Jalapeño Cheddar Cornbread.”
I love this cornbread recipe, this has been my go-to recipe for years. So happy you shared it, as it will be loved by many!
I have tried so many cornbread recipes and this one is the BEST. I used sliced jalapeños in a jar which added a wonderful, warm kick. I only had an 8×8 pan so after 25 minutes I lowered the temp to 325 and covered the top with foil and cooked for another 10-12 min. My husband keeps raving about it – thanks for the recipe!
This is my new go-to cornbread. It’s SO good.
Stop what you are doing and make this! This cornbread warmed my soul it’s down right dangerous and I want to eat the entire batch! Thank you for sharing!
Question, I’m making this again (bc it’s obviously that finger licking darn good!)but I was thinking of leaving the cheese out, would that alter this at all?
I made this and added bacon for preference and it was sooo good. Baked them in muffin form for 16 mins! Will definitely make again.
Can I make this 4-5 hours ahead and let it sit, or is it MUCH better if it is still warm out of the oven?
never ever put SUGAR in cornbread!
Okay, just made this cornbread for tomorrow’s New Year’s Day gathering – and I cant keep my hands off it! It’s delicious! I should make another batch just because me and my husband may eat it all tonight! So Good!!! Thank you!
This was delicious, and the first time I used pickled jalapenos in cornbread (i’ve always used fresh) and I liked this much better. Followed the recipe exactly, but baked in an 8×8 pan instead of an 9×9 for an additional 5 minutes.
This is absolutely the best cornbread I’ve ever had!
I did cut the sugar to a quarter cup, used only half a cup of my fermented jalapeños, and had to use buttermilk powder, as it’s all I had in the house. It made for a spectacular accompaniment to homemade mushroom barley soup on this snowy night.
This recipe is a keeper!
Solid recipe if you DON’T ADD SUGAR. It’s not dessert it’s cornbread.
Great recipe. Best cornbread I have ever made. (And yes, the sugar belongs in it.🙂)
Hi, I just made it in my bread machine with buttermilk powder and 1 cup water and I used 1 cup cornmeal with 1 cup King Author’s Gluten-free Measure for Measure flour blend. I otherwise kept all the other ingredients the same and I followed general guidelines for order, and I kept the cheese and jalapeno peppers back for about 5-6 minutes and then put them in to mix. I wish you allowed photos. I just turned it out of my machine and it is gorgeous. And it smells wonderful. I made homemade chili and am going to pause and take a bite or two and then come tell you for certain how well I like it this way. Right now I think I am in heaven just inhaling the combine aromas. O My Goodness, it’s divine. Soft and moist, neither crumbly or doughy, and very flavorful and I don’t just mean peppers. This would be easy to do in the oven but one thing…I had to put it back into my bread machine for a total of 30 more minutes on the quick bread setting of my machine. It needs a bit of tweaking. I just kept watching until the top dried up. It turned out perfect but you need to watch it. Plus different gluten-free blends use different bases. Mine was rice and sorghum. I use masa based ones. They will make differences. Make sure yours has xanthum gum. If it does not, you will need to add it. I did not need to add it.
I am so happy to have this to serve my best friend tomorrow. She loves jalapenos. Thank you.
I am 74 and have been making cornbread for years. My daughter and grandson moved in with me and he loves Jalapeno cornbread. I found this recipe liked the ingredients and made it. The whole family loved it. Brandon said it was the best he ever had. Its moist and doesn’t fall apart. I don’t care for hot spices but this has just enough heat . The flavor of this corn bread is delicious. Wish I had found it sooner.