This easy Jalapeño Cheddar Cornbread is moist and tender and the perfect cozy side dish. Say goodbye to dry and sandy cornbread, because this recipe will change your baking game!

Jalapeño cheddar cornbread is moist and buttery with a fluffy interior and crispy edges–perfect for serving with a bowl of hearty chili. It’s got the perfect level of spicy kick from the jalapeños and plenty of cheddar cheesy goodness.

This is the cornbread recipe that you’ve been looking for!

Ultra-Moist Jalapeño Cheddar Cornbread

This might just be my favorite cornbread recipe ever! I love a good skillet cornbread recipe, but add some spicy jalapeños and tons of cheese and I am here for it!

Since I just shared my recipe for super hearty vegetarian chili, this felt like the perfect time to share this jalapeño cheddar cornbread because it’s the perfect side dish.

This cornbread is so moist thanks to buttermilk, sour cream, and plenty of melted butter. It’s also studded with green onion for an extra savory and delicious flavor.

You can easily bake this cornbread in a skillet for crispy edges, or in a baking dish. Perfect for serving alongside grilled meats, like my coffee-rubbed tri-tip or with hearty soups and chili.

Need more side dish inspiration? Check out my collection of side dish recipes.

How to Make Jalapeño Cheddar Cornbread

This delicious cornbread recipe is so easy to throw together any night of the week. You can bake it in a cast iron skillet or in a baking dish.

Tools Needed

• 10-11-inch Cast Iron Skillet or Baking Dish
• Mixing Bowl
• Whisk
• Rubber Spatula

Ingredients and Substitutions

• Cornmeal. Look for yellow cornmeal that isn’t too coarsely ground.
• Flour. All-purpose is best here.
• Baking powder. This makes the cornbread nice and fluffy.
• Sugar. White sugar adds just a touch of sweetness to balance out the savory flavors.
• Kosher salt. Always use diamond kosher!
• Buttermilk. The buttermilk gives the cornbread a nice flavor and texture. You can swap in whole milk if necessary.
• Sour cream. Essential for adding some extra fat to the cornbread–this keeps it moist.
• Eggs. Make sure to use room temp eggs!
• Butter. Melted butter also keeps the cornbread moist.
• Jalapeños. Fresh minced jalapeños add the perfect bit of heat. You could use pickled jalapeños if that’s all you have.
• Cheddar. I always use sharp cheddar here and I always grate the cheese by hand!
• Green onion. A bit of green onions adds the perfect onion-y flavor without going overboard.

The Process

1. Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-mixed.
2. Mix the wet ingredients. In a measuring cup or bowl, whisk together the buttermilk, sour cream, and eggs until smooth.
3. Mix the wet ingredients into the dry. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until just combined.
4. Fold in the melted butter. Using a silicone spatula, fold the slightly cooled melted butter into the batter until it’s smooth and all the butter is incorporated. Fold in the jalapeños, cheddar, and green onions. Cover with plastic wrap and rest for 20 minutes.
5. Bake. Spread the batter evenly in the prepared baking dish or skillet. Top with the reserved shredded cheddar. Bake at 400 F for 25-30 minutes, until the cornbread is golden brown and a toothpick comes out clean when inserted into the center.
6. Cool. Let the cornbread cool for 20 minutes before slicing and serving.

Tips for Making Jalapeño Cheddar Cornbread

This recipe truly couldn’t be easier to make! Here are all my best tips for making perfect jalapeño cheddar cornbread every time.

Don’t skimp on fat. Please don’t use low fat ingredients here! The fat is what helps keep the cornbread moist and tender, especially the sour cream.

Use room temperature ingredients. Room temperature ingredients blend and emulsify together more easily.

Let the batter rest. Instead of baking the cornbread right away, let the batter rest for 15-20 minutes. This helps the cornmeal hydrate and results in a more moist and tender cornbread.

Don’t over-bake. Keep an eye on the cornbread as it bakes! You should only bake it just until a toothpick inserted in the middle comes out clean and the top is golden brown.

Storage Instructions

If you have leftover jalapeño cheddar cornbread it’s very easy to store!

Store in an airtight container or ziplock bag on the counter for up to 3 days. If you plan to store for longer, store in the fridge for up to 1 week.

To freeze, wrap the cornbread tightly in plastic wrap and then place in a freezer-safe ziplock bag. This helps prevent freezer burn. Freeze for up to 3 months. Defrost overnight in the fridge.

I recommend rewarming the cornbread in the microwave or a toaster oven before serving.

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My Jalapeño Cheddar Cornbread recipe is what cornbread dreams are made of! It’s super moist and perfectly cheesy–great with chili or as a summer side dish. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Easy Side Dish Recipes

Southern Baked Mac and Cheese
Caprese Orzo Salad
Boiled Corn on the Cob
Borracho Beans
Mom’s Classic Potato Salad

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