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Moist Jalapeño Cheddar Cornbread baked in a cast-iron skillet—buttermilk, melty cheddar, and fresh jalapeños. Easy, spicy, cheesy cornbread for chili night.
If you’re craving a cheesy, gently spicy, skillet cornbread that’s wildly moist and golden-crisp at the edges, you’re in the right kitchen. This Jalapeño Cheddar Cornbread (aka cheesy jalapeno cornbread) leans savory with just a whisper of sweetness, loads of sharp cheddar, and fresh jalapeños for bright heat. It’s a go-to side for chili, barbecue, soups, and weeknight tacos—equally at home on game day or the holiday table. Ready to explore what makes this easy skillet cornbread from scratch stand out and how to tailor the spice level to you? Let’s bake.
What Makes This Jalapeño Cheddar Cornbread Special?
Why you’ll love it: This buttermilk jalapeño cornbread nails the contrast—crisp cast-iron edges, tender crumb, and melty cheese in every bite. It’s beginner-friendly, adaptable (hello, gluten-free and vegan options), and bakes in under 30 minutes.
- Cast-iron skillet magic: Preheating the pan guarantees that signature crispy crust found in the best skillet cornbread recipes.
- Moist, not crumbly: Buttermilk, melted butter, and a touch of sour cream keep this jalapeño cheddar cornbread ultra-tender.
- Balanced heat: Use fresh or pickled jalapeños (or both!) to control spice in this spicy cornbread recipe.
- Cheese pull goals: Sharp cheddar + pepper jack = melty pockets and bold flavor in cheesy jalapeño cornbread.
- No boxed mix: 100% from-scratch cornbread—better flavor, better texture, still super easy.
- One-bowl friendly: Minimal dishes, maximum payoff. Weeknight-approved.
- Flexible bake: Make it in a 10-inch cast-iron, an 8-inch square pan, or as jalapeño cornbread muffins.
- Diet-friendly swaps included: Detailed gluten-free jalapeño cheddar cornbread and vegan options below.
- Perfect with chili: The sweet-heat-cheddar combo was born for chili night and cozy soups.
Ingredient Notes
What you’ll need: Here’s how each ingredient plays its part in this Southern-inspired, sweet-and-spicy cornbread (no amounts yet—just the why!).
- Yellow cornmeal: Choose medium grind for a tender crumb with pleasant texture; stone-ground yields extra corn flavor.
- All-purpose flour: Lightens the crumb so your cornbread isn’t dense; use a 1:1 gluten-free blend for GF.
- Leavening (baking powder + baking soda): Ensures lift and a plush interior—especially with buttermilk.
- Sugar or honey: Just enough to balance heat; customize for a sweet-and-spicy cornbread vibe.
- Kosher salt: Rounds flavors and amplifies the cheddar and jalapeños.
- Buttermilk: Tang and tenderness. No buttermilk? See swaps below.
- Eggs: Bind and add richness; flax eggs work for vegan jalapeño cornbread.
- Melted butter or neutral oil: Butter = flavor. Oil = extra moisture. Mix both for the best of both worlds.
- Sharp cheddar: Bold, salty, melty pockets—go freshly grated for superior melt.
- Pepper jack (optional): Extra kick and ooze. Smoked gouda or Monterey Jack also shine.
- Jalapeños: Fresh for grassy heat; pickled for tang; seed to reduce spice. Canned diced green chiles work in a pinch.
- Corn kernels (optional): Sweet pops of texture; fresh, frozen (thawed), or well-drained canned.
- Sour cream or Greek yogurt (optional): A spoonful adds insurance against dryness.
- Honey or hot honey (for finishing): Brush on top for glossy, lightly sweet heat.
How To Make Jalapeño Cheddar Cornbread
Bake like a pro: For the crispiest edges and a moist interior, use a hot cast-iron skillet and avoid overmixing. This easy jalapeño cheddar cornbread from scratch comes together fast.
- Heat the skillet: Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C). A hot pan = golden, crispy edges.
- Prep the jalapeños: Seed for milder heat; leave some seeds for a kick. Pat dry so extra moisture doesn’t weigh down the crumb.
- Whisk dry ingredients: In a large bowl, whisk cornmeal, flour, baking powder, baking soda, sugar, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk buttermilk, eggs, and melted butter (cooled slightly). Stir in sour cream/yogurt if using.
- Combine gently: Pour wet into dry and fold just until a few floury streaks remain. Don’t overmix—lumpy batter is happy batter.
- Add the good stuff: Fold in cheddar, pepper jack, diced jalapeños, and corn kernels (if using). Save a little cheese for the top.
- Pan sizzle: Carefully remove the hot skillet, add a teaspoon of butter or oil, swirl to coat, then scrape in the batter. Sprinkle reserved cheese and arrange jalapeño rings on top.
- Bake to perfection: Bake 18–24 minutes, until the top is golden and a toothpick comes out with a few moist crumbs (internal temp 200–205°F/93–96°C).
- Finish + rest: Brush with honey or hot honey for a glossy finish. Cool 10 minutes before slicing to set the crumb.
- Serve it up: Pair with chili, soup, BBQ pulled pork, or eggs for brunch. Try a slather of honey butter, too.
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Pro Tips
- Preheat the pan: A ripping-hot cast-iron gives pro-level crust in any cast iron cornbread recipe.
- Weigh for accuracy: If possible, use a scale—too much flour = dry, crumbly cornbread.
- Hydrate the cornmeal: Let the batter sit 5 minutes before baking for a more tender bite.
- Don’t overmix: Stir just until combined to avoid a tough, dry crumb.
- Mind the jalapeños: Char them in a dry skillet first for smoky depth—or use half pickled for tang.
- Pan size swap: 8-inch square pan bakes in ~22–26 minutes. Muffins bake 12–15 minutes at 400°F (205°C).
- Altitude heads-up: At high altitude, slightly reduce leavening and bump oven temp by 15–25°F.
- Cheese choice: Freshly grate cheese; pre-shredded has anti-caking agents that inhibit melting.
Storage & Reheating
Keep it fresh: Here’s how to store jalapeño cheddar cornbread so it stays moist and delicious.
- Room temp: Store tightly wrapped up to 2 days.
- Refrigerate: Up to 5 days in an airtight container; warm before serving.
- Freeze: Slice, wrap tightly, and freeze up to 3 months. Separate slices with parchment.
- Oven reheat: 300°F (150°C) for 8–10 minutes, wrapped in foil to prevent drying.
- Skillet reheat: Warm a knob of butter in a skillet and toast slices over medium heat 2–3 minutes per side.
- Air fryer: 320°F (160°C) for 3–5 minutes; check early.
- Microwave: 10–15 seconds with a damp paper towel to keep moisture.
Variations & Substitutions
Make it your way: From mild and cheesy to fiery and smoky, these twists keep your easy jalapeño cornbread exciting.
- Gluten-free: Swap in a 1:1 GF flour blend. Add a spoonful of Greek yogurt for extra tenderness.
- Vegan: Use plant milk + 1 tbsp vinegar (buttermilk swap), flax eggs, and oil or vegan butter. Choose a melty vegan cheddar.
- More/less heat: Use pickled jalapeños for gentle spice, seed fresh peppers, or add minced serrano for a kick.
- Cheese swap: Pepper jack, smoked gouda, or Monterey Jack. Sprinkle cotija on top after baking for salty pop.
- Bacon or chorizo: Fold in crisped bits for smoky, savory jalapeño bacon cornbread.
- Green chile cornbread: Sub part of the jalapeños with roasted Hatch or canned green chiles.
- Cream-style: Stir in a few spoonfuls of creamed corn for extra moisture and sweetness.
- Honey-jalapeño: Finish with hot honey or a honey-butter glaze for sweet-and-spicy cornbread.
- Muffin mode: Portion into a 12-cup pan and bake 12–15 minutes at 400°F (205°C).
- Scallion + cilantro: Add fresh herbs for brightness.
- Smoky twist: Add a pinch of smoked paprika or chipotle powder.
Serve this cheesy jalapeño cornbread warm with a swipe of butter and a drizzle of hot honey, and watch it disappear. It’s the skillet side that steals the show—crisp, tender, cheesy, and just the right amount of kick. Want more serving ideas? Peek around my skillet favorites and cozy soup recipes to build your dream chili night spread.
FAQ
Can I make this without buttermilk?
Absolutely. Mix milk with a splash of vinegar or lemon juice and let it sit 5 minutes. Or use plain yogurt thinned with milk. Still ultra-moist.
Fresh or pickled jalapeños—what’s best?
Both work. Fresh = bright heat; pickled = tangy, mellow spice. I love a mix. Seed them for a kid-friendly, less-spicy cornbread.
How do I keep cornbread from getting dry or crumbly?
Measure accurately, don’t overmix, and don’t overbake. A spoonful of sour cream or Greek yogurt is great insurance. Aim for 200–205°F internal temp.
Can I bake this as muffins?
Yep. Fill a 12-cup muffin tin 3/4 full and bake 12–15 minutes at 400°F. Great for meal prep and lunch boxes (hello, chili dippers).
What’s the best cheese for jalapeño cornbread?
Sharp cheddar for flavor and melt. Add pepper jack for heat or smoked gouda for depth. Always grate it yourself for the best ooze factor.
My center is gummy—what went wrong?
Likely underbaked or too much moisture. Bake until a tester has moist crumbs (not wet batter) and let it cool 10 minutes before slicing so it sets up properly.
Can I halve or double the recipe?
Halve it for an 8-inch skillet or loaf pan and start checking early. Double it for a 9×13 pan and add a few extra minutes. Watch color and use the toothpick test.
What if I don’t have a cast-iron skillet?
Use an 8-inch square metal or 9-inch round cake pan. Preheat the pan in the oven with a little butter to mimic that crispy-edged magic.
Is this sweet or savory cornbread?
Savory-leaning with enough sweetness to balance the heat and cheddar. Want sweet-and-spicy? Brush the top with hot honey after baking.
Can I make it gluten-free or dairy-free?
Yes! Use a 1:1 GF flour blend. For dairy-free, use plant milk + vinegar, oil or vegan butter, and your fave dairy-free cheese. Still fluffy and fabulous.
Jalapeño Cheddar Cornbread
Moist Jalapeño Cheddar Cornbread baked in a cast-iron skillet—buttermilk, melty cheddar, and fresh jalapeños. Easy, spicy, cheesy cornbread for chili night.
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Servings: 8 servings
Equipment
- 10-inch cast-iron skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Box grater
- Cutting board and knife
- Oven mitts
Ingredients
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 cup buttermilk well-shaken
- 2 large eggs room temperature if possible
- 1/4 cup unsalted butter, melted slightly cooled
- 1 tablespoon unsalted butter for the hot skillet
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 fresh jalapeño peppers, seeded and finely chopped plus extra thin slices for topping if desired
- 2 scallions, thinly sliced optional
Instructions
- Place a 10-inch cast-iron skillet on the center rack and heat the oven to 425°F. Add 1 tablespoon butter to the skillet during the last 3–5 minutes so it melts and the pan gets sizzling hot.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a medium bowl, whisk the buttermilk, eggs, and the 1/4 cup melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain. Fold in the cheddar, chopped jalapeños, and scallions (if using). Do not overmix.
- Carefully remove the hot skillet from the oven and swirl to coat the bottom and sides with the melted butter. Immediately scrape the batter into the skillet and smooth the top. Add a few jalapeño slices on top if you like.
- Bake until the top is golden and a toothpick inserted in the center comes out clean, 18–22 minutes. Cool in the skillet for 10 minutes, then slice into wedges and serve warm.
Notes
For milder heat, keep one pepper seeded and remove membranes from both. Prefer more kick? Leave some seeds in or add a pinch of cayenne to the dry mix. If you don’t have a cast-iron skillet, bake in a greased 8- or 9-inch square metal pan; start checking a couple minutes earlier. Leftovers keep covered at room temperature for 1 day or refrigerated up to 4 days; rewarm in a 300°F oven until heated through.
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