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moist jalapeno cheddar cornbread
Faiza Shabir

Cheddar Jalapeño Cornbread Recipe

This cheddar jalapeño cornbread is moist, fluffy, and packed with bold savory flavor. Sharp cheddar cheese melts into the cornbread while jalapeños add a gentle spicy kick. It’s the perfect side dish for chili, soups, BBQ, or any cozy comfort meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 pieces
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ cup shredded cheddar cheese
  • 2 jalapeños finely chopped
  • ½ cup milk
  • ⅓ cup melted butter
  • 2 large eggs
  • ¼ cup honey or sugar
  • 1 tbsp baking powder
  • ½ tsp salt

Method
 

  1. Preheat oven to 375°F (190°C) and grease an 8×8 inch baking pan.
  2. In a bowl mix cornmeal, flour, baking powder, and salt.
  3. In another bowl whisk milk, melted butter, eggs, and honey.
  4. Combine wet and dry ingredients and mix until just blended.
  5. Fold shredded cheddar cheese and chopped jalapeños into the batter.
  6. Pour the batter into the prepared baking pan.
  7. Spread evenly and smooth the top.
  8. Bake for 22–25 minutes until golden brown and set.
  9. Let cool slightly before slicing and serving.

Notes

  • Remove jalapeño seeds for a milder flavor.
  • Use sharp cheddar for a stronger cheesy taste.
  • Serve warm with butter or honey.
  • Store leftovers in an airtight container for up to 3 days.

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