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!

Jalapeno Cornbread perfect for game day 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.

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skillet Jalapeno Cornbread and chili

How to Make Homemade Cornbread:

  1. Preheat oven to 400 degrees F.
  2. In a bowl combine self-rising yellow cornmeal and self-rising flour.
  3. Add milk, eggs, and vegetable oil to the flour and stir to combine.
  4. Fold in the shredded cheddar cheese and sliced jalapenos.
  5. Pour cornbread batter into a greased 10-inch cast iron skillet.
  6. Bake at 400 degrees F. for 20 minutes or until a knife inserted into muffin comes out clean.
  7. When finished baking cut and serve with butter.
quick and easy skillet Jalapeno Cornbread

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!

chili and Jalapeno Cornbread

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Servings: 8
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Jalapeño Cheddar Cornbread

Delicious cornbread with fresh jalapenos and cheddar cheese. A quick and easy side dish for a weeknight meal.

Ingredients

  • 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.

Nutrition

Serving: 1slice, Calories: 464kcal, Carbohydrates: 57g, Protein: 16g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 124mg, Sodium: 152mg, Potassium: 321mg, Fiber: 6g, Sugar: 3g, Vitamin A: 359IU, Vitamin C: 2mg, Calcium: 177mg, Iron: 3mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side
Cuisine: American
Keyword: cheddar cornbread, homemade cornbread, jalapeno cornbread