Go Back
jalapeno cheddar cornbread recipe
Mirha Pretty

Irresistible Cheddar Jalapeño Cornbread

This cheddar jalapeño cornbread is golden, fluffy, and packed with bold flavor. Sharp cheddar melts into the batter while fresh jalapeños add a gentle spicy kick. It’s the perfect side for chili, soups, BBQ, or whenever you want warm, savory comfort food.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 squares
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ cup shredded cheddar cheese
  • 2 jalapeños finely chopped
  • ½ cup milk
  • ⅓ cup melted butter
  • 2 large eggs
  • ¼ cup honey or sugar
  • 1 tbsp baking powder
  • ½ tsp salt

Method
 

  1. Preheat oven to 375°F (190°C) and grease an 8×8 inch baking pan.
  2. In a bowl mix cornmeal, flour, baking powder, and salt.
  3. In another bowl whisk milk, melted butter, eggs, and honey.
  4. Combine wet and dry ingredients and stir until just mixed.
  5. Fold shredded cheddar cheese and chopped jalapeños into the batter.
  6. Pour batter into the prepared baking pan and spread evenly.
  7. Bake for 22–25 minutes until the top turns golden and a toothpick comes out clean.
  8. Let cool slightly before slicing into squares.

Notes

  • Remove jalapeño seeds if you prefer a milder flavor.
  • Use sharp cheddar for the best cheesy taste.
  • Serve warm with butter or honey for extra flavor.
  • Store leftovers in an airtight container for up to 3 days.

❤️ DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):