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5.0 from 3 votes

Cheddar Jalapeno Cornbread Recipe

This cheddar jalapeno cornbread recipe makes soft, fluffy, comforting, warm, crumbly, cheesy, spicy, and not too sweet cornbread with loads of flavor. Cornbread is traditional southern bread made from scratch and it's the perfect side dish for soup and chili.

Prep Time
15 mins
Cook Time
15 mins
Servings: 12 servings
Calories: 165 kcal
Course: Side Dish , Bread
Cuisine: American

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup milk
  • ¾ cup buttermilk
  • 1 large egg
  • 1 ½ teaspoons sugar or maple syrup
  • 2 tablespoons canola oil
  • 4 scallion green and white part
  • ½ to ¾ cup Jalapeño diced
  • ½ cup cheddar cheese grated or Monterey Jack cheese
  • 1 tablespoon butter to grease the pan
  • Butter and honey to serve

Instructions

    Cup of Yum
  1. First, preheat the oven to 350F. Stick a 10inch cast iron pan inside the oven to heat the pan.
  2. While the pan heats make the batter.
  3. Wear gloves while handling jalapenos. Discard seeds and dice jalapenos. If you like it spicy, leave some of the seeds on. Also cut 2 to 3 jalapenos into thin slices, this will be used for topping, optional.
  4. Slice scallions thin and use block cheddar and grate it fresh.
  5. Whisk together dry ingredients – cornmeal, all-purpose flour, baking soda, baking powder, and sea salt.
  6. In another bowl add wet ingredients – milk, buttermilk, canola oil, egg, and sugar. Whisk until combined.
  7. Into the wet ingredients add dry ingredients, diced jalapenos, scallion, and shredded cheddar cheese.
  8. Fold everything together until dry ingredients are incorporated into wet ingredients. Do NOT overwork the batter.
  9. When the batter is ready, carefully remove the hot pan from the oven.
  10. NOTE: cast iron pan will be HOT. Handle with utmost care.
  11. Add butter to the hot pan so it coats the bottom of the pan. Swirl the butter to coat the pan evenly.
  12. Transfer the batter to the hot pan. Quickly spread the batter evenly.
  13. Optional step – top the bread with a few jalapeno slices.
  14. Return the pan to the oven and bake at 350F for 20-23 minutes or until a toothpick inserted in the center of the bread comes out clean.
  15. Remove bread from the oven and let it cool for 15-20 minutes before you slice. It will be difficult and messy to cut hot bread.
  16. It goes perfectly with soup and chili.
  17. Serve bread sliced topped with butter and honey and enjoy on its own.

Notes

  • Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition Information

Calories 165kcal (8%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.05g Cholesterol 24mg (8%) Sodium 209mg (9%) Potassium 177mg (5%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 226IU (5%) Vitamin C 5mg (6%) Calcium 99mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 20g 7%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.05g 3%
Cholesterol 24mg 8%
Sodium 209mg 9%
Potassium 177mg 4%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 226IU 5%
Vitamin C 5mg 6%
Calcium 99mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.