Why You’ll Love Jalapeño Cheddar Cornbread Recipe

The texture hits just right: a satisfyingly crisp exterior with a soft, moist crumb inside.
The combination of sharp cheddar and tangy jalapeños adds bold flavor without overwhelming heat, thanks to the pickled peppers.
It comes together quickly – from start to finish in about 40 minutes – making it ideal for weeknight dinners or unexpected guests.
It’s versatile: serve it as a side dish, slice it up for sandwiches, or even use leftovers for croutons or stuffing-style dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all‑purpose flour
cornmeal
baking powder
baking soda
kosher salt
butter, melted and slightly cooled
sugar
large egg
buttermilk
sharp white cheddar, freshly grated
chopped pickled jalapeños

Directions

Preheat your oven to 375 °F (190 °C). Spray a 9×9‑inch baking pan with nonstick baking spray.
In a small bowl, whisk together the all‑purpose flour, cornmeal, baking powder, baking soda, and kosher salt.
In a large bowl, whisk together the melted and slightly cooled butter with the sugar. Then whisk in the egg and the buttermilk until combined.
Add the dry ingredients to the wet ingredients and stir until just combined — be careful not to over‑mix.
Stir in the freshly grated sharp white cheddar and the chopped pickled jalapeños.
Spread the batter evenly in the prepared baking pan.
Bake for 20 to 25 minutes, or until the cornbread is set and golden on top. Remove from the oven and let it cool slightly before serving.

Servings and timing

Yield: 12 to 16 squares
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: Approximately 40 minutes

Variations

Use fresh jalapeños instead of pickled ones if you prefer more heat — just deseed them for a milder spice level.
Substitute cheddar with pepper jack for a spicier twist, or use a mild cheddar for a more subtle flavor.
For a skillet version, pour the batter into a preheated cast‑iron skillet and bake until edges are crispier.
Add cooked bacon bits or diced ham into the batter for a heartier, meaty version.
Swap in half whole‑wheat flour for all‑purpose for a slightly nuttier texture, though the cornmeal still needs to maintain its ratio for the right crumb.

Storage/Reheating

Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To reheat: place slices in a preheated 350 °F (175 °C) oven for about 8‑10 minutes until warmed through and the edges crisp up again.
You can also reheat individual slices in a toaster oven or microwave (microwave for about 30‑45 seconds, then crisp up in a skillet if you like).
If you freeze: wrap in plastic and foil, freeze up to 2 months. Thaw overnight in the fridge, then reheat as above.

FAQs

What type of cornmeal should I use?

You can use medium or fine-ground cornmeal for best texture. Avoid very coarse cornmeal unless you prefer a rustic crumb.

Can I make this cornbread gluten‑free?

Yes — substitute a 1:1 gluten‑free flour blend for the all‑purpose flour, and ensure the cornmeal you use is certified gluten‑free.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Can I reduce the sugar?

Yes — the recipe includes sugar for balance, but feel free to reduce it (for example to ¼ cup) if you prefer less sweetness; the texture may be slightly different but still good.

How spicy will this be?

Using pickled jalapeños gives more tang than intense heat, making it relatively mild. Fresh jalapeños or leaving in the seeds will increase the spice.

Can I bake this in a muffin tin?

Absolutely — pour the batter into greased muffin cups and bake for about 15‑16 minutes or until a toothpick comes out clean for mini cornbreads.

Why did my cornbread turn out dry?

Over‑baking and over‑mixing both can lead to dryness. Make sure to bake just until set and golden, and mix the batter only until combined.

How do I get crispy edges?

Using a 9×9‑inch pan and ensuring the melted butter is well-distributed helps. If you want extra crisp, you can use a cast‑iron skillet and preheat it before adding the batter.

Can I omit the jalapeños entirely?

Yes — you can omit jalapeños for a more classic cheddar cornbread flavor, or substitute with diced green chiles or roasted poblano for a different flavor profile.

How long does it keep its freshness?

At room temperature in an airtight container, this cornbread keeps best for 1‑2 days before the texture begins to change. Refrigerating helps extend it to about 4 days.

Conclusion

This jalapeño cheddar cornbread hits the mark when you’re looking for something comfortingly familiar with a flavorful twist. The contrast between the softly tender crumb and the crisp golden edges, combined with melted cheddar and tangy jalapeños, makes it a standout side dish. Whether you’re pairing it with chili, soup or simply enjoying it on its own, it’s quick to make and hard to resist.