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+ servings
Jalapeno Cornbread perfect for game day chili

Jalapeño Cheddar Cornbread

Delicious cornbread with fresh jalapenos and cheddar cheese. A quick and easy side dish for a weeknight meal.
Course Side
Cuisine American
Keyword cheddar cornbread, homemade cornbread, jalapeno cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 464kcal
Author Kat Jeter & Melinda Caldwell


  • 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


  • 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.


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