Easy Jalapeño Cheddar Cornbread
This Easy Jalapeño Cheddar Cornbread is moist, spicy, and cheesy—a quick, flavorful side perfect for any meal!
Equipment
- 8-inch Square Baking Pan
- Cast-Iron Skillet
- Large Bowl
- Whisk
- Spatula
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or substitute with milk mixed with 1 tablespoon vinegar)
- 2 large eggs
- 1/4 cup vegetable oil or melted unsalted butter
- 1 cup shredded sharp cheddar cheese
- 2 medium jalapeños seeded and finely chopped
- 1 tablespoon honey or maple syrup (optional, for a slight touch of sweetness)
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a similar-sized cast iron skillet with vegetable oil or butter.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate bowl, beat the eggs with the buttermilk and oil (or melted butter). Stir in honey or maple syrup if using.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
- Fold in the chopped jalapeños and shredded cheddar cheese.
- Pour the batter into the prepared pan or skillet. Smooth the top with a spatula and bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
- Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm.
Notes
- Do not overmix the batter to keep the cornbread light and tender.
- Remove jalapeño seeds to control the spice level and avoid bitterness.
- Use a cast iron skillet for a crispier crust, or a baking pan for a softer texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to a week.
- Try variations like adding mild peppers, extra cheese, or fresh herbs for different flavors.