This jalapeño cheddar cornbread is a dream: crisp, golden edges and a tender, fluffy interior studded with sharp cheddar and tangy pickled jalapeños. It’s the perfect fall side and a cozy companion for soups and chilis.
Meet your new favorite cornbread.
This cornbread bakes up with a crisp, golden crust and a soft, cheesy crumb. The pickled jalapeños add bright, vinegary notes and gentle heat—use fresh jalapeños if you prefer more spice, but pickled ones give a pleasant tang with less heat.
It pairs beautifully with soup, chili, or a hearty fall meal. Quick to mix and fast to bake, this recipe is a go-to for weeknight dinners or last-minute sides.
If you love cornbread variety, try different add-ins or butters. This version focuses on a balance of savory cheddar and bright jalapeño flavor while staying tender and moist inside.
The exterior crisps up while the interior stays soft and cheesy—exactly what good cornbread should be.
I prefer mild heat, so pickled jalapeños are my choice for their bright flavor and controlled spice. Use a mild jarred variety if you want less kick, or fresh peppers for more heat.
This cornbread is quick: it comes together in about 15 minutes and bakes in 20–25 minutes. That makes it an easy, reliable side when dinner needs a last-minute boost.
Jalapeño Cheddar Cornbread
Jalapeno Cheddar Cornbread
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Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup butter, melted and slightly cooled
- ½ cup sugar
- 1 large egg
- 1 cup buttermilk
- 8 ounces sharp white cheddar, freshly grated
- ⅔ cup chopped pickled jalapeños
Instructions
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Preheat the oven to 375°F. Spray a 9×9-inch pan with nonstick baking spray.
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In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
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In a large bowl, whisk the melted butter and sugar. Whisk in the egg and buttermilk. Add the dry ingredients and mix until just combined.
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Fold in the grated cheddar and chopped pickled jalapeños.
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Spread the batter into the prepared pan and bake for 20 to 25 minutes, until set and golden on top.
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Let cool slightly, then cut into squares and serve warm.
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Cuddle bread.