Best Cheddar Jalapeño Cornbread Recipe – Soft, chewy, thick and chewy Jalapeno cornbread loaded with cheese. It’s a classic and delicious southern side dish that’s ready in under an hour!
Thick or thin, crumbly or soft, smooth or with grains – if you’re from the south, you probably have an opinion (or two) which cornbread is best.
While we believe that all cornbreads are beautiful, in our family we prefer thick and fluffy cornbread prepared in a baking dish. While the dense and slightly crispy cornbread made in a skillet is certainly delicious, it just doesn’t give me the punch i need in a carb-alicious side dish.
For us, the bigger the cornbread, the better. Especially if it contains spicy jalapenos and cheese!
The best cheddar and jalapeño cornbread recipe
Besides having a fabulous taste and the the softest texture possible, a thick cornbread is ideal for loading all kinds of salty and spicy supplements.
This Jalapeño Cornbread with Cheddar Cheese recipe is similar to our Fluffy Broccoli Cornbread, but increased a few notches thanks to the spicy peppers. The heat is balanced by the goodness of cheese and sweet corn to make every bite a feast in your mouth. And it’s easy to change the ingredients and flavors to your liking!
Preparation time is only about 15 minutes and this recipe only uses a bowl. The cornbread then bakes without hands for 40 minutes, so in less than an hour, from start to finish, you have a fresh and warm side dish on the table.
Pair Jalapeno Cheese Cornbread with your favorite hassle-free southern dishes for a heartwarming dinner any night of the week!
Ingredients
Once you realize how easy it is to make cornbread from scratch using basic pantry items I promise you will never buy the pre-made mixes again. All of these ingredients are easy to find in popular grocery stores, and you probably have most (if not all) of them in your kitchen right now:
- All purpose flour – or your favorite gluten-free baking mix
- cornmeal – do not mix
- Granulated sugar – or coconut sugar
- Baking powder – to get perfectly tall cornbread
- Salt – just a pinch
- Garlic powder – because all good things have garlic, amirite?
- Buttermilk – store-bought or homemade buttermilk
- Eggs – room temperature if you can
- Unsalted butter – molten
- Sweet corn – frozen and thawed
- Aged cheddar cheese – shredded
- Jalapenos – diced
How to make jalapeño cornbread with cheddar cheese
First, preheat the oven to 350 degrees F. Lay out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.
Dice the jalapenos and grate the cheese.
Pro tip: If you are heat sensitive you may want to wearing gloves when handling jalapenos.
Next, lay out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt and garlic powder. Mix well with a wire whisk. Then add the buttermilk, eggs and melted butter.
Whisk again until smooth.
Add the thawed sweet corn, 2 cups of grated cheddar cheese and the diced jalapenos into the dough.
Smoothly and evenly incorporate the ingredients into the dough. You not want to mix too much or your Jalapeno cornbread with cheese won’t get that fantastic chewy rise.
Then pour the batter into the baking dish and sprinkle the remaining 1 cup of grated cheese on top.
Get the full (printable) Jalapeno Cheddar Cornbread Recipe below. Enjoy!
Cook for 40-50 minutes, until the center no longer shakes when you shake the pot.
You can insert a toothpick in the center to make sure it is cooked through. If the toothpick comes out dry, remove it from the oven.
Let the cornbread cool for 10 minutes before slicing and serving hot.
Variants of recipes
Make this cornbread the way you like it! Here are some suggestions:
- Prepare as a quite soft Jalapeño cornbread recipe by sowing the fresh jalapenos before adding them to the dough.
- Do you like it super spicy? Leave the jalapeño seeds in when you dice them!
- Do it even spicier by swapping cheddar with spicy pepper jack cheese or by adding crushed red pepper.
- Enhance the flavors of your cornbread using gouda cheese. Or use half grated gouda and half grated cheddar cheese.
Frequently Asked Questions
The cornmeal itself is GF, so you just need to swap the all-purpose flour for your favorite gluten-free baking mix.
Leftover Cheese Cornbread with Jalapenos will keep well until 3-4 days. Wrap tightly in cling film or store in an airtight container at room temperature.
Yes! This is a great recipe to make ahead and freeze. Let the cornbread cool completely before wrapping it in cling film and then a layer of aluminum foil. For even more protection, I also recommend storing it in an airtight, zippered plastic bag. Thaw the Jalapeno Cheese Cornbread in the refrigerator overnight and bake at 350 degrees until heated through, about 5 to 10 minutes.
Looking for more classic southern side dishes?
Soft and chewy cornbread with jalapenos and cheddar
The BEST super soft, chewy and chewy Jalapeno Cornbread recipe loaded with cheddar cheese. Savor this south side with all your favorite comfort foods!
Servings: 12 rooms
Preheat the oven to 350 degrees F. Lay out a 9 X 13-inch baking dish and spray it with non-stick cooking spray.
Dice the jalapenos and grate the cheese. (If you are heat sensitive, seed the jalapenos before dicing, otherwise leave the seeds in.)
Place a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt and garlic powder. Mix well. Then add the buttermilk, eggs and melted butter. Whisk until smooth.
Stir in thawed sweet corn, 2 cups of cheddar cheese and diced jalapenos into batter. Mix well.
Pour the batter into the baking dish and sprinkle the remaining 1 cup of grated cheese on top.
Bake 40-50 minutes. The center should no longer shake when you shake the pan. (You can insert a toothpick in the center to make sure it’s cooked through. If the toothpick comes out dry, remove it from the oven.)
Leftover Cheese Cornbread with Jalapenos will keep well until 3-4 days. Wrap tightly in cling film or store in an airtight container at room temperature.
Portion: 1room, Calories: 515kcal, Carbohydrates: 49g, Protein: 16g, Fat: 29g, Saturated fat: 17g, Polyunsaturated fats: 2g, Monounsaturated fats: 8g, Trans fat: 1g, Cholesterol: 129mg, Sodium: 729mg, Potassium: 465mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1001UI, Vitamin C: 5mg, Calcium: 356mg, The iron: 3mg
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