This jalapeno cheddar cornbread recipe is perfect for those that enjoy a spicy kick! Each bite is packed with corn, cheddar cheese, and minced jalapeno.
Recipe Science
- Cornmeal adds grit for texture; white whole wheat flour boosts whole grains without altering the crumb.
- Minced jalapeños give a mild warmth without lasting heat, while cayenne adds a sharper kick that lingers.
- Shredded cheddar melts into the batter, adding creamy pockets, umami flavor, and fat to keep the crumb moist and tender.
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Featured Comment 21
“I just made the cornbread with cheese and jalapeño; it was delicious and flavourful! Had it with the slow cooker pork chilli. Both were delicious together, and my son enjoyed it very much.”—Melodie
Why It Works
This jalapeño cheddar cornbread balances spicy, savory, and slightly sweet flavors. Fresh jalapeños add heat, melted cheddar offers richness, and corn kernels bring natural sweetness. Cornmeal and white whole wheat flour mix create a slightly coarse yet soft texture.
The white whole wheat flour enhances fiber and protein while keeping the cornbread tender and moist, making it a nutritious choice without compromising flavor or texture. Each bite brings you the satisfaction of a savory treat with a hint of sweetness. It’s perfect for a wholesome side dish with a big bowl of homemade chili.
Ingredients You’ll Need
- Cornmeal: Use finely ground yellow cornmeal to add a slightly crunchy texture and savory taste.
- Flour: White whole wheat flour complements the hearty cornmeal, adding a nutty flavor. Whole wheat flour can also be used, but will be slightly more dense in texture.
- Leavening Agents: Baking powder and eggs raise the batter, creating a light, cake-like texture.
- Sweetener: Honey adds a hint of sweetness and is a humectant, helping keep the cornbread moist.
- Salt: Kosher salt enhances the taste of the cornmeal and honey.
- Oil: Olive oil adds a fruity flavor to the cornbread, and the fat keeps the cake tender.
- Milk: Dilutes the cornbread batter, and the milk fat adds richness.
- Cheese: Shredded cheddar cheese melts into the batter, creating pockets of creamy richness that balance the spiciness of the jalapeños. Cheddar boosts the bread’s umami, while its fat content contributes to a moist, tender crumb.
- Corn: Corn kernels add sweetness, moisture, and texture to cornbread, enhancing its flavor and providing a satisfying contrast to the crumb.
- Peppers: Chopped jalapeños add a subtle heat and fresh flavor and cayenne pepper for a hint of lingering spice to the cornbread.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This jalapeno cheddar cornbread recipe is easy to customize! Try these tasty options:
- Flour: Use all-purpose flour, or if you have dietary restrictions, use gluten-free flour.
- Fat: Use melted butter, vegetable oil, or coconut oil.
- Milk: Use homemade buttermilk for flavor dimension or use plant-based milk like almond or cashew.
- Sweetener: Maple syrup or granulated sugar can be swapped for honey. I use honey and sugar for my sweet cornbread recipe.
- Herbs: Chop fresh rosemary, thyme, oregano, chives, green onions, basil, or tarragon. Add dried Italian seasoning for a bold herb flavor.
- Cheese: Add smoked gouda, parmesan, mozzarella, or gruyere.
- Spicy: Enhance the spicy taste with chipotle powder or different types of peppers, roasted green chilies, chili powder, or hot sauce.
How to Make Jalapeno Cornbread
Step 1: Heat the Oven
Set the oven rack to the center position, ensuring the cornbread bakes uniformly. Preheat your oven to 350°F (177ºC)—this moderate temperature allows the cornbread to rise gradually, yielding a tender crumb. Grease an 8-inch square baking pan.
Step 2: Mix the Dry Ingredients
Whisk together cornmeal, flour, baking powder, salt, and cayenne in a large bowl. Stir in jalapeños, cheddar cheese, and corn to balance spice, creaminess, and sweetness.
Ingredient Chemistry: For this cornbread recipe, I use fresh jalapenos, which are about 2,500 to 8,000 Scovilles, and red cayenne chili pepper, approximately 30,000 to 50,000 Scovilles. A little bit of cayenne pepper packs the heat compared to the jalapeno.
Step 3: Mix the Wet Ingredients
In a medium bowl, whisk the egg, milk, olive oil, and honey until well combined—this mixture adds moisture, richness, and a hint of sweetness to the cornbread.
Step 4: Make the Batter
Pour the egg mixture into the cornmeal mixture, folding gently until just combined and smooth. Pour the batter into the prepared baking dish, then sprinkle chopped jalapeños evenly over the top for extra flavor and a pop of color.
Step 5: Bake
Bake for 30 to 35 minutes, until the edges turn golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil to allow even baking without over-browning.
Step 6: To Serve
Transfer the pan to a wire rack and allow the cornbread to cool for 10 minutes. This resting time helps shape the cornbread for easier slicing. Cut into 9 large or 16 small squares, and serve warm for the best texture and flavor.
Frequently Asked Questions
Beautiful green jalapenos, ghost chilies, and habanero peppers all have one common secret weapon. The spicy kick to your taste buds is a compound called capsaicin. The heat level is measured in Scoville Units. Capsaicin is tasteless and odorless, concentrated at the top portion of the pepper below the stem. You can remove the inner membranes and seeds to reduce the heat or keep them for more burn!
Melt 1 tablespoon of butter in an 8-inch cast iron skillet over medium heat. Coat the bottom and the sides. Add the batter and bake until golden brown, about 25 to 35 minutes. Cool in pan for 10 minutes, then slice and serve.
The center of the cornbread should reach 185 to 190ºF (85 to 88ºC) on an instant-read thermometer.
Serve This With
If you tried this Jalapeno Cornbread, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Jalapeno Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ¼ cup finely chopped jalapeño peppers, plus 1 tablespoon
- ¾ cup grated sharp cheddar cheese
- ¾ cup corn kernels, fresh or canned
- 1 egg
- 1 cup whole milk
- ⅓ cup olive oil
- ¼ cup honey
Instructions
- Heat the Oven – Set the oven rack to the center position. Preheat oven to 350°F (177ºC). Grease an 8-inch square baking pan with nonstick cooking spray or vegetable oil. Set aside.
- Mix the Dry Ingredients – In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cayenne, ¼ cup jalapeños, cheddar cheese, and corn.
- Mix the Wet Ingredients – In a medium bowl, whisk together the egg, milk, olive oil, and honey.
- Make the Batter – Pour the egg mixture into the cornmeal mixture and fold gently until the batter is combined and no lumps remain. Transfer the batter to the prepared pan. Evenly sprinkle 1 tablespoon of the chopped jalapeños on the top of the batter.
- Bake – Bake until golden brown on the edges and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Loosely cover the surface with foil after 25 to 30 minutes if browning too quickly and more time is needed.
- To Serve – Transfer the pan to a wire rack and let cool for 10 minutes before serving. Cut into 9 large or 16 small pieces. Serve warm.
Notes
- Flour Substitutes: White whole wheat flour can be substituted with whole wheat pastry, whole wheat, all-purpose, or gluten-free flour. Make sure to check the doneness of the cornbread a few minutes early, as cooking times may differ.
- Cast-Iron Skillet: Melt 1 tablespoon of butter in an 8-inch cast iron skillet over medium heat. Coat the bottom and the sides. Add the batter and bake until golden brown, about 25 to 35 minutes. Cool in pan for 10 minutes, then slice and serve.
- Make Muffins: Fill a 12-portion muffin pan 2/3 full with the batter. Bake at 400ºF (204ºC) for 12 to 15 minutes. Cool in the pan for 5 minutes, then remove.
- Storing: Store in an airtight container for up to 3 days.
- Freezing: Individually wrap in plastic, transfer to a large resealable bag, and freeze for up to 3 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Kristine says
Hi! Excited to make these. Do you add in the seeds or remove seeds altogether?
Jessica Gavin says
I usually remove the seeds. You can leave them in for a spicier flavor.
Polly says
Yummy! I make a version of this with broccoli; next time I’ll add jalapeños for a little pop!
Thanks Jessica… love your recipes!
Jessica Gavin says
I love the addition of the broccoli to the cornbread!
Heather (@pickyeatersguidetovancouver) says
This cornbread recipe was so easy to follow and delicious! Will definitely be making again!
Jessica Gavin says
Thrilled to hear that you enjoyed the recipe, Heather!
Melodie says
Just made the corn bread with cheese and jalapeño, was delicious and flavourful. Had it with the slow cooker pork chilli . Both were delicious together, my son enjoyed it very much. Thank you for the recipe.
Jessica Gavin says
Thank you for sharing your feedback, Melodie! The pork chili and spicy cornbread are my two favorites.
Jayme says
Can I use jalapeños in a jar?
Jessica Gavin says
Yes, jarred jalapenos can be chopped up and used in the recipe.
Mia says
Yum! What’s your ratio recommendation for subbing sugar for honey? Cooking w lots of kids and trying to minimize mess
Siobhan says
I pinned this a while ago and just finally got around to making it to serve with a veggie chili — definitely going to make it again! I used soy milk because I don’t keep real milk on hand but added about 1.5 T of nonfat Greek yogurt to compensate — worked out perfectly. Otherwise I made it exactly as is and baked it about 23 mins plus a couple of mins on broil to brown it a bit.
Thanks for a great recipe!!
Jessica Gavin says
Whoo hoo! I love the chili and cornbread combo. Thank you for providing the substitution, I will have to try it myself!
Barbara says
Hi Jessica: I made these yesterday with the following changes: I used regular whole-wheat flour, 1% milk instead of whole milk, 4 ounces of extra sharp cheddar cheese, and two jalapenos from my garden. I used a muffin pan instead of 8×8 and cooked it for 20 minutes. It made a dozen muffins. These are awesome!! This has become my “go-to” recipe for cornbread. Thanks so much for the recipe.
Jessica Gavin says
Hi Barbara! Thank you for sharing your healthy modifications to the cornbread recipe. I love that you made them into muffins, I’ll have to give it a try!
Nancy says
Hi Jessica. This recipe was a HUGE hit!!! I served the cornbread with a pot of turkey chili and the combination was great. The peppers packed a little punch making the cornbread extra delicious. I’ll be making this again and again. Thank you.
Jessica Gavin says
Hi Nancy- Yay! I’m so glad that your family enjoyed the recipe. A bowl of turkey chili sounds perfect with the cornbread 🙂
Jess says
Nice, I love cornbread. I haven’t made it for quite a while, though. I’m going to have to make a gluten-free version of this.
*Saves recipe PDF* 🙂
Jessica Gavin says
Hi Jess- It’s super easy to make this gluten free! I really like Cup4Cup gluten free flour and it’s substitutes really well in cornbread batter.
Angie@Angie's Recipes says
my mouth is watering terribly, Jessica. I totally love the combo of flavour here. So yum!
Jessica Gavin says
Thank you so much Angie! I hope you get a chance to make the recipe and satisfy your taste buds 🙂