Cheesy Jalapeño Cornbread Recipe | How to Make It Extra Cheesy?

Get ready for a slice of heaven with this cheesy jalapeño cornbread! It’s the perfect combination of spicy, savory, and sweet, with a wonderfully moist and tender crumb. This recipe is incredibly easy to follow and results in a golden-brown cornbread that’s packed with flavor from sharp cheddar cheese and zesty jalapeños.

It’s the ideal side dish for chili, soups, or any barbecue feast. Prepare to wow your family and friends with this unforgettable, crowd-pleasing cornbread that will have everyone asking for seconds.

Ingredients Required

Here is the list of ingredients you will need to make this delicious cornbread.

• 1 cup cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup vegetable oil
• 2 jalapenos, seeded and diced
• 1 small yellow onion, minced
• 3/4 cup shredded sharp Cheddar cheese, divided
• 1 egg, beaten
• 1 cup buttermilk
• 1 tablespoon vegetable oil, or as needed

How to cook Cheesy Jalapeño Cornbread?

Follow these simple steps to bake the perfect cornbread.

Step 1: Preheat Oven and Skillet

Preheat the oven to 400 degrees F (200 degrees C). Place a 10-inch cast iron skillet in the oven.

Step 2: Mix Dry and Wet Ingredients

Whisk cornmeal, flour, sugar, baking powder, salt, and pepper together in a bowl. Slowly stir in 1/4 cup oil until the mixture is crumbly. Stir in onions, jalapeños, and 1/2 cup shredded cheese.

Step 3: Combine to Make Batter

Fold in egg and buttermilk until just blended. Do not overmix.

Step 4: Prepare Skillet and Pour Batter

Remove the hot skillet from the oven and swirl 1 tablespoon of oil around to grease the bottom and sides. Pour bread batter into the skillet.

Step 5: Bake the Cornbread

Bake in the preheated oven until golden brown and a toothpick inserted near the center comes out clean, 20 to 25 minutes.

Step 6: Add More Cheese and Serve

Sprinkle the remaining 1/4 cup of cheese on the cornbread immediately after removing it from the oven; let it sit for a few minutes before serving.

Your Cornbread Questions Answered

Can I use a different type of cheese?

Absolutely! While sharp cheddar is classic, you can experiment with Monterey Jack, pepper jack for an extra kick, or a Mexican cheese blend. The key is to use a good melting cheese.

How can I make my cornbread less spicy?

To reduce the heat, make sure to remove all the seeds and white membranes from the jalapeños. You can also use fewer jalapeños or substitute them with a milder pepper like Anaheim.

What’s the best way to store leftover cornbread?

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.

Can I make this recipe without a cast iron skillet?

You can use an 8×8-inch or 9×9-inch baking pan instead of a cast iron skillet. Grease the pan well before adding the batter. The baking time may vary slightly, so keep an eye on it.

Pro Tips for the Perfect Cornbread

• Don’t Overmix: Mix the batter until just combined. Overmixing can lead to a tough and dense cornbread.
• Hot Skillet is Key: Preheating the skillet is crucial for getting those crispy, golden-brown edges.
• Fresh Ingredients: Use fresh baking powder for the best rise. Buttermilk also adds a wonderful tang and tenderness that you won’t get from regular milk.