Jalapeño Cheddar Cornbread

5 from 1 vote

This easy jalapeño cheddar cornbread is buttery, golden, and packed with cheesy, spicy flavor. Baked in an 8-inch pie pan for a thick, rustic loaf with golden edges and a tender, cheesy center. It’s the ultimate cozy side dish for chili, BBQ, or soups — simple, from-scratch, and ready in 35 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 8

Course: Bread, Side Dish

Cuisine: American, Southern

Calories: 285

Ingredients Equipment Method Video Notes

Ingredients

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tbsp baking powder
½ tsp salt

Wet Ingredients

1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
2 large eggs
½ cup unsalted butter, melted

Flavor Boosters

1 cup shredded sharp cheddar cheese
2 fresh jalapeños, diced (remove seeds for less heat)

Equipment

8-inch Ceramic Pie Pan or 8x8 Metal Baking Dish both work well for a thicker cornbread with a rustic edge. Metal conducts heat faster; ceramic bakes slower and yields softer edges.
OR 10-inch Cast Iron Skillet creates the signature crispy crust and even baking.
Mixing Bowls for combining dry and wet ingredients.
Whisk ensures a smooth batter.
Measuring cups and spoons for accurate proportions.
Knife and Cutting Board for dicing jalapeños.

Method

Preheat the oven to 400°F (204°C). Lightly grease an 8-inch pie pan, 8x8 metal baking pan, or 10-inch cast iron skillet with butter or oil.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk buttermilk, eggs, and melted butter.
Pour wet ingredients into dry ingredients and stir just until combined — do not overmix.
Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed.
Pour the batter into your prepared pan:
8-inch pie pan: bake for 30–35 minutes or until golden and a toothpick inserted in the center comes out clean.
8x8 metal pan: bake for 25–30 minutes.
10-inch cast iron skillet: bake for 20–25 minutes, checking early for crisp edges and even color.
Muffins: divide batter evenly into a greased muffin tin and bake for 15–18 minutes.
Let cool slightly before slicing. Serve warm with butter, honey, or alongside a bowl of chili.

Video

Notes

Substitutions & Variations

No buttermilk? Use milk mixed with 1 tbsp vinegar or lemon juice.
Add-ins: corn kernels, diced green chiles, or crumbled bacon.
Cheese swap: pepper jack or Monterey Jack for extra spice.
Sweet twist: add 1–2 tbsp honey to balance the heat.
Muffin variation: divide batter into muffin tin and bake 15–18 minutes.

Tips for Success

Preheat your pan for the best golden crust.
Don’t overmix — a few lumps keep it tender.
Use freshly grated cheddar for the best melt.
Adjust jalapeño seeds for spice control.
Let cool 5–10 minutes before slicing.

Storage

Store covered at room temp for up to 2 days or refrigerate up to 5 days.
Reheat in the oven or air fryer for crisp edges.
Freeze slices up to 3 months; thaw before serving.

Serving Ideas

Pairs perfectly with chili, BBQ pulled pork, brisket, or creamy soups like lobster bisque or roasted red pepper and tomato soup.

Baking Vessel Note

Ceramic and glass pans bake slower than cast iron or metal.

If using an 8-inch pie pan, start checking at 30 minutes.
For an 8x8 metal pan, begin checking around 25 minutes.
A 10-inch cast iron skillet bakes evenly and faster — check for doneness at 20–25 minutes for crisp edges and a golden top.
- Pro Tip: If using cast iron, place the skillet in the oven as it preheats. The hot surface will create a crispy, golden crust when the batter hits the pan. Just add a swirl of butter to the hot pan right before adding the batter.
If making muffins, bake 15–18 minutes or until golden and a toothpick inserted in the center comes out clean.

The cornbread should be golden on top and fully set in the center before cooling.

Nutrition (per serving)