Easy and cheesy Jalapeño Cheddar Cornbread is loaded with shredded cheddar cheese and jalapeño pieces, baked in a cast iron skillet. This cornbread has the perfect amount of salty sweet but can be made sweeter with a drizzle of honey for serving if desired.
This Jalapeño Cheddar Skillet Cornbread recipe is super quick and easy. It’s perfect for that last minute bread side dish for all of your summer BBQs. It has the perfect mix of salty sweet, super moist, and only slightly spicy if you’re worried about the heat level.
Jalapeño Cornbread Ingredients
What is cornbread made of?
A typical cornbread recipe usually contains the following ingredients:
- Wheat flour – this recipe uses white whole wheat flour, a whole grain wheat flour that is made from white wheat berries instead of the traditional red wheat berries. It is lighter in color and a lot milder in flavor. You can substitute all-purpose flour or whole wheat flour as desired.
- Cornmeal – comes in coarse grind, medium grind and fine grind. This recipe uses coarsely ground cornmeal to take full advantage of the texture and flavor of the grain.
- Milk or buttermilk – this recipe uses buttermilk. Milk can be substituted but be sure to select whole milk.
- Leavening agents such as baking powder and/or baking soda – both baking powder and baking soda are used in this recipe to help the cornbread rise during baking. But baking soda is also added to neutralize the acidity in the buttermilk. If you’re using regular milk, you can omit baking soda.
- Eggs – help bind all the ingredients together.
- Salt and sugar – add flavor to the cornbread. Don’t omit salt as it is a flavor enhancer, used to bring out the depth and complexity of all the other ingredients in the recipe.
The additional ingredients making up this Jalapeño Cheddar Cornbread are:
- Shredded cheddar cheese – gives the cornbread its signature savoriness and cheesiness. Other cheeses, such as Monterey Jack and Colby, or a blend like a Mexican-style cheese blend, can be substituted.
- Jalapeños – gives this cornbread a little heat.
What if I don’t like spicy food?
To make this jalapeño cornbread less spicy, simply remove and discard all the seeds and veins (the white lining on the inside of the jalapeño) from the jalapeños before dicing and slicing them. Or you can omit the jalapeños all together
For a sweeter, cheesy cornbread variation, replace the jalapeños with a handful of fresh or frozen corn kernels, or even canned corn (whole kernels, not creamed corn, and be sure to drain the canning liquid).
What pan can I bake this Jalapeño Cheddar Cornbread in?
Can I make this recipe in a muffin pan?
Yes, you can make this recipe in a muffin pan like this sweet cornbread recipe. However, you’ll need to reduce the oven temperature to 375°F and reduce the baking time to about 20 minutes. Always check doneness by inserting a toothpick in the middle of the bread and ensuring it comes out clean. This recipe will yield 12 muffins.
How to serve Jalapeño Cornbread
What goes well with cornbread?
This cornbread will make an excellent accompaniment to a variety of dishes and occasions such as:
- Chili, soup and chowder
- Pulled pork and fried chicken
- As a side dish at summer BBQs or holiday dinners
What to do with leftover cornbread?
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Jalapeño Cheddar Cornbread
- 1 cup corn meal
- 3/4 cup white whole wheat flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 6 tablespoon unsalted butter (melted and cooled)
- 2 large eggs (room temperature)
- 1 1/2 cup buttermilk (room temperature)
- 1 1/4 cup shredded cheddar cheese
- 2 jalapeños
- Preheat oven to 425°. Butter a 10” cast iron skillet or a 9” square baking dish.
- Devein and remove the seeds from one jalapeño; chop into small pieces. Slice the other jalapeño into rings, leave the seeds or remove them as desired.
- In a medium mixing bowl, add the corn meal, white whole wheat flour, sugar, baking powder, baking soda and salt, whisk together.
- In a small bowl, add eggs, melted butter and buttermilk, beat to combine. Pour the liquid mixture into the mixing bowl containing the dry ingredients. Fold with a spatula until thoroughly mixed.
- Fold in 1 cup of shredded cheddar and the chopped jalapeño. Mix lightly and avoid overmixing.
- Pour the batter into the buttered cast iron skillet or baking dish. Sprinkle the rest of the shredded cheese and spread the jalapeño rings on top of the batter.
- Bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean and the top of the bread is slightly crispy.
- Let cool for 10 – 15 minutes before serving.
- Use coarse cornmeal for the rustic texture and the most apparent corn flavor in this recipe. Medium and fine grind may yield a lighter texture cornbread but the corn flavor will be less apparent.
- All-purpose flour or whole wheat flour can be substituted.
- Milk can be substituted but be sure to select whole milk. If using whole milk instead of buttermilk, omit baking soda.
- Different cheese or cheese blend can be used, such as Monterey Jack, Colby, or a Mexican-style cheese blend.
- Try adding fresh or frozen corn kernels, and even canned corn (whole kernel, drained) as mix ins along with the jalapeños or in place of the jalapeños if desired.
- Adapted from Paula Deen’s Moist and Easy Cornbread
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