This easy Jalapeño Cheddar Cornbread is moist and tender and the perfect cozy side dish. It’s got the perfect level of spicy kick from the jalapeños and plenty of cheesy cheddar goodness. Each slice has a fluffy middle and crispy edges — perfect for serving with a bowl of hearty ground beef chili! Say goodbye to dry and sandy cornbread, because this recipe will change your baking game!
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Level Up Your Cornbread Game by Adding Cheddar Cheese and Spicy Jalapeño
This might just be my favorite cornbread recipe ever! I love a classic skillet cornbread recipe, but add some spicy jalapeños and tons of cheese and I am here for it!
In addition to being surprisingly fluffy, this cheddar jalapeño cornbread is also incredibly moist thanks to buttermilk, sour cream, and plenty of melted butter. And because I always want my cornbread to have plenty of flavor, the batter is 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. It’s perfect for serving alongside grilled meats like my coffee-rubbed tri-tip or with hearty soups, braises, and chili.
Helpful Cooking Tools
Key Recipe Ingredients (+ Substitutions)
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Cornmeal. Look for yellow cornmeal that isn’t too coarsely ground. I prefer the Pioneer brand.
- Flour. All-purpose is best here.
- Baking powder. This makes the cornbread nice and fluffy.
- Sugar. Granulated 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, your cornbread just won’t be as tender.
- 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 cheese. I always use sharp cheddar here and grate it by hand!
- Green onion. A bit of green onions adds the perfect onion-y flavor without going overboard.
The 4 Easy Steps to This Recipe
- Mix the dry ingredients. All you need is a quick whisk, but this ensures that the salt and baking powder get evenly distributed throughout the flour.
- Mix the wet ingredients into the dry. Use a whisk to slowly mix everything until it’s just coming together. Over-mixing is the kiss of death for any quick bread!
- Fold in the melted butter. Switching to a rubber spatula to fold the butter in also ensures that you don’t accidentally overmix the batter.
Jenny’s Tip: 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.
- Bake. You want to bake the cornbread just until the top is golden brown and a toothpick inserted comes out clean or with a few crumbs attached.
Chef Tips for Making Super Fluffy Cornbread
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.
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.
Main Dishes to Pair with Your Cornbread
Pair your sweet and spicy cornbread with hearty mains like:
- Chili. 30-minute turkey chili, ground beef chili, or five bean vegetarian chili.
- Braises. Beef chile colorado, beer braised brisket, or pork chile verde.
- Soups. Albondigas soup, green chicken enchilada soup, or tomato bacon bisque.
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 Savory Bread Recipes to Try
- Skillet Cornbread
- Pumpkin Cornbread Muffins
- Sage & Gruyere Biscuits
- Cheddar Chive Biscuits
- Brioche Dinner Rolls
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Moist Jalapeño Cheddar Cornbread Recipe
Ingredients
- 1 1/4 cups yellow cornmeal
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 eggs , room temperature
- 1 1/4 cups buttermilk , room temperature
- 1/4 cup sour cream , room temperature
- 8 tablespoons unsalted butter , melted and cooled slightly (1 stick, 4 oz)
- 2 cups shredded sharp cheddar cheese
- 2 jalapeños , minced
- 4 green onions , sliced
Instructions
- Preheat oven to 400ºF. Lightly grease an 9×9-inch metal baking pan or 11-inch cast iron skillet.
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-mixed.
- Mix the wet ingredients. In a measuring cup or bowl, whisk together the buttermilk, sour cream, and eggs until smooth.
- 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.
- 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 minced jalapeños, green onion, and half of the cheddar.
- Rest at room temperature. Cover with plastic wrap and rest for 20 minutes.
- Bake. Spread the cornbread batter in an even layer in the prepared baking dish or skillet. Top with the remaining cheddar cheese. Bake at 400ºF for 25-30 minutes, until the cornbread is golden brown and a toothpick comes out clean when inserted into the center.
- Cool. Let the cornbread cool for 20 minutes before slicing and serving.
Storage Instructions
- 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.
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