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Jalapeño Cheddar Cornbread Recipe
5 from 270 votes

Jalapeño Cheddar Cornbread Recipe

This Jalapeño Cheddar Cornbread combines shredded cheddar cheese and diced jalapeños in a moist batter baked in a buttered cast iron skillet for a golden crust. The recipe balances savory cheese with the mild heat of jalapeños, creating a dense yet tender texture. The scallion butter served alongside adds a fresh, buttery finish, perfect for complementing the cornbread's richness. It’s ideal for serving with soups, chili, or as a side to a hearty meal.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Calories: 200 kcal
Course: Side Dish, Bread
Cuisine: American

Ingredients

Dry Mix:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups cheddar cheese shredded
  • 2 jalapeños seeded and diced
Wet Mix:
  • 1/4 cup butter melted, unsalted
  • 1 1/3 cup buttermilk shaken
  • 1/2 cup neutral oil (such as grapeseed, avocado oil or vegetable oil)
  • 3 large egg at room temperature
Scallion Butter:
  • 2 scallions ends trimmed and thinly sliced
  • 1 teaspoon olive oil
  • 1/2 cup butter at room temperature, unsalted
  • 1/4 teaspoon sea salt flakey

Instructions

To Make the Cornbread:
    Cup of Yum
  1. Preheat your oven to 400 degrees F. Set your 10-inch cast iron on the stove.
  2. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Add the shredded cheddar and diced jalapeños and toss the dry ingredients together.
  3. Place the skillet over medium-high heat and add the butter. When melted, swirl it around so that it coats the entire bottom of the pan, as well as the sides. Turn the heat off.
  4. In a medium bowl or a large measuring cup, measure out the buttermilk, whisk in the eggs, and neutral oil. Lastly, pour in the melted butter (some butter remaining in the pan is great! don’t scrape it clean with a spatula). Whisk until combined. Pour the wet ingredients into the dry and mix no flecks of flour remain, being sure not to overmix the cornbread. Pour the batter into the buttered cast iron skillet and immediately transfer to the oven to bake until golden brown on top and until a skewer inserted into the center comes out clean, about 25 to 30 minutes
To Make the Scallion Butter:
  1. In a small skillet set over medium heat. Add the scallions and cook until bright green and softened, about 1 minute. Add a pinch of salt and mix.
  2. In a small bowl, add the softened butter and scallions. Mix together until combined. Add to a small bowl and sprinkle the top with flaky sea salt.
  3. Serve with warm cornbread.

Notes

  • Substitute cheddar with smoked gouda, fontina, smoked cheddar, or swiss cheese for different flavor profiles.
  • Preheating and buttering the cast iron skillet before baking helps create a crispy crust on the cornbread.
  • The cornbread can be frozen for up to one month; thaw overnight in the fridge and warm in a low oven before serving.

Nutrition Information

Serving 6g Calories 200kcal (10%) Carbohydrates 5g (2%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 23g (115%) Cholesterol 120mg (40%) Sodium 20mg (1%) Potassium 40mg (1%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 4IU (0%) Calcium 50mg (5%) Iron 20mg (111%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 200

% Daily Value*

Serving 6g
Calories 200kcal 10%
Carbohydrates 5g 2%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 23g 115%
Cholesterol 120mg 40%
Sodium 20mg 1%
Potassium 40mg 1%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 4IU 0%
Calcium 50mg 5%
Iron 20mg 111%

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