This jalapeño cheddar cornbread brings a wholesome twist to a classic comfort food.
Golden and crispy on the outside with a soft, cheesy center, it’s loaded with protein from cheddar, fiber from cornmeal, and a touch of healthy fats from butter.
Naturally satisfying yet simple to make, it pairs perfectly with soups, chili, or salads, making it a quick, everyday side dish you’ll love for both family dinners and meal prep.
Golden Jalapeño Cheddar Cornbread
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
- 1 spatula
- 1 cheese grater
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 (9×9-inch) baking pan
- Nonstick baking spray
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup unsalted butter melted and slightly cooled
- ½ cup sugar
- 1 large egg
- 1 cup buttermilk
- 8 ounces sharp white cheddar cheese freshly grated
- ⅔ cup pickled jalapeños chopped
Instructions
- Prepare the Baking Pan: Begin by preheating your oven to 375°F (190°C) so it reaches the right temperature before baking. Lightly grease a 9×9-inch baking pan with nonstick spray, or line it with parchment paper for easy removal. Proper preparation helps the cornbread release easily after baking and ensures the edges turn beautifully golden.
- Mix the Dry Ingredients: In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients thoroughly, making sure the leaveners are evenly distributed. This step prevents uneven rising and helps create a tender, airy texture in every bite.
- Whisk the Wet Base: In a large mixing bowl, add the melted butter and sugar. Whisk until smooth and glossy, which ensures the butter coats the sugar crystals evenly. This not only adds sweetness but also locks in moisture for a rich, soft crumb.
- Incorporate Egg and Buttermilk: Crack the egg into the wet mixture and whisk until fully incorporated. Then, slowly pour in the buttermilk while continuing to whisk. The tangy buttermilk not only enhances flavor but also reacts with the baking soda to give the cornbread a light, fluffy rise.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture. Switch to a spatula and gently fold the two together. Mix only until you no longer see streaks of dry flour—overmixing can make the cornbread dense instead of tender. The batter should be thick but spreadable.
- Add Cheese and Jalapeños: Stir in the freshly grated sharp cheddar and chopped pickled jalapeños. Fold gently so the add-ins are evenly distributed throughout the batter. The cheddar melts into little pockets of savory richness, while the jalapeños provide bursts of tangy heat in each bite.
- Spread Batter Evenly: Transfer the batter into the prepared pan. Use the back of a spatula to smooth the top into an even layer. Spreading it evenly ensures the cornbread bakes consistently and avoids thin spots that may overcook.
- Bake to Perfection: Place the pan in the preheated oven and bake for 20–25 minutes. The cornbread is ready when the top turns golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Before Slicing: Once baked, remove the pan from the oven and let the cornbread cool in the pan for at least 10 minutes. Cooling allows the crumb to set, making slicing easier while keeping the squares intact.
- Slice and Serve: Cut the cornbread into 12–16 squares, depending on your serving preference. Serve warm as a side dish for soups, stews, chili, or enjoy it on its own with a drizzle of honey or a pat of butter for extra indulgence.
Notes
- Use freshly grated cheddar rather than pre-shredded for better melting and flavor.
- Adjust the jalapeños to suit your heat preference—more for a spicier cornbread, less for mild.
- For a richer flavor, consider using half butter, half olive oil to balance saturated fat.
- Avoid overmixing the batter; a few streaks of flour are fine to maintain a tender crumb.
- The cornbread is best enjoyed warm, but it also freezes well for meal prep or later enjoyment.
Chef’s Secrets for Perfect Cornbread
Achieving the perfect cornbread requires attention to both texture and flavor.
Always measure the flour and cornmeal accurately, as too much can make the bread dense.
Preheating the oven ensures an immediate rise and crisp edges, while folding in the cheese and jalapeños at the end preserves pockets of flavor throughout the batter.
Experiment with smoky cheeses or roasted jalapeños for a unique twist that elevates the flavor without altering the baking time.
Serving Suggestions for Maximum Enjoyment
This cornbread is incredibly versatile.
Serve warm alongside hearty soups, chili, or stews, allowing its richness to complement savory dishes.
For a brunch option, top slices with scrambled eggs, avocado, or a drizzle of honey.
Cut into smaller squares for party appetizers or snack boards, paired with cream cheese or a mild salsa.
The balance of sharp cheddar and jalapeño heat makes it a standout side for casual family meals and festive gatherings alike.
Storage Tips for Freshness
To maintain freshness, cool completely before storing.
Wrap tightly in plastic wrap or place in an airtight container.
Cornbread will last up to 3 days at room temperature and up to a week in the fridge.
For longer storage, slice and freeze in individual portions for up to 3 months.
Reheat in a 350°F oven for 10–15 minutes or briefly in a microwave to restore warmth and softness.
Avoid refrigeration without wrapping, as it can dry the bread.
Frequently Asked Questions
1. Can I make this cornbread dairy-free?
Yes! Substitute butter with a plant-based alternative and use almond, oat, or soy milk in place of buttermilk. Add 1 teaspoon vinegar to your milk substitute to mimic the tang of buttermilk for proper rising.
2. How do I reduce the heat from jalapeños?
Remove the seeds and membranes before chopping. Using pickled jalapeños will soften the spice, and you can also substitute with milder peppers like poblano or banana peppers for a gentler flavor.
3. Can I make this cornbread ahead of time?
Absolutely. Prepare and bake as usual, then cool completely. Store at room temperature for 2–3 days or refrigerate up to a week. You can also freeze slices individually for quick reheating.
4. What is the best way to shred cheese?
Use a box grater or food processor for freshly grated cheese. Pre-shredded cheese often contains anti-caking agents that prevent melting smoothly, which can affect the cornbread’s creamy pockets of cheddar.
5. Can I add other mix-ins?
Yes! Corn kernels, cooked bacon, caramelized onions, or herbs like chives or thyme complement the flavor well. Just fold in gently to avoid overmixing the batter and maintain a light, tender crumb.
