Jalapeño Cheddar Cornbread
Jalapeno Cheddar Cornbread is a cheesy homemade cornbread recipe with a little extra spice. It’s the perfect side to serve with a big bowl of chili!
Jalapeño Cheddar Corn Bread
This easy Jalapeno Cheddar Cornbread takes my grandma’s traditional cornbread recipe, the same one we use for our Southern Cornbread Dressing, and bumps up the flavor with the addition of some cheddar cheese and spicy jalapenos
This spiced up cornbread recipe is the perfect side dish for a big bowl of Pale Ale Beer Chili, Cincinnati Chili, or Instant Pot Chili. Make a big pot for a game day party or a weeknight dinner and serve it with slices of homemade cornbread for some comfort food with a little spice.
If you love cheesy cornbread give our cheesy creamed corn casserole a try too!
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How to Make Homemade Cornbread:
- Preheat oven to 400 degrees F.
- In a bowl combine self-rising yellow cornmeal and self-rising flour.
- Add milk, eggs, and vegetable oil to the flour and stir to combine.
- Fold in the shredded cheddar cheese and sliced jalapenos.
- Pour cornbread batter into a greased 10-inch cast iron skillet.
- Bake at 400 degrees F. for 20 minutes or until a knife inserted into muffin comes out clean.
- When finished baking cut and serve with butter.
How to Make Moist Cornbread:
Cornbread should be a little crumbly but it should still be moist inside so it doesn’t just fall apart when you go to eat it. The key to a moist cornbread is getting the ratio of cornmeal to flour right.
Our recipe uses a 2:1 ratio of self-rising cornmeal to self-rising flour and it results in a beautiful texture that is perfectly crisp on the outer edges and then moist with just a little crumble on the inside. Add that to the slight heat that comes from the jalapenos and you’ve got an amazing homemade cornbread!
Looking for More Easy Bread Recipes?
- Baking Powder Biscuits
- Southern Hushpuppies
- Gruyere Popovers
- Overnight Refrigerator Yeast Rolls
- Peanut Butter Chocolate Chip Banana Bread
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Jalapeño Cheddar Cornbread
Ingredients
- 2 cup Self-rising yellow cornmeal
- 1 cup Self-rising flour
- 1.5 cups Milk
- 4 large Eggs
- 4 tablespoons Vegetable Oil
- 1 Jalapeño, finely diced (you can save a few thin slices to decorate the top if you'd like)
- 1 cup Cheddar Cheese, shredded
Instructions
- Preheat oven to 400 degrees F.
- In a bowl combine self-rising yellow cornmeal and self-rising flour.
- Add milk, eggs, and vegetable oil to the flour and stir to combine.
- Fold in the shredded cheddar cheese and sliced jalapenos.
- Pour cornbread batter into a greased 10-inch cast iron skillet.
- Bake at 400 degrees F. for 20 minutes or until a knife inserted into muffin comes out clean.
- When finished baking cut and serve with butter.