Jalapeno Cornbread Recipe

3 stacked squares of cheesy cornbread with green chili peppers

4.93 from 27 votes

This cheesy jalapeño cornbread is moist, tender, and packed with flavor from sharp cheddar and a mild jalapeño kick. Made from scratch with buttermilk and simple pantry staples. This moist cornbread recipe is ready in under an hour, it's the perfect side for any chili or soup.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 376kcal

Author: Lyuba Brooke

Ingredients

1/2 cup unsalted butter melted
2 eggs room temperature
1 cup buttermilk
1 cup cornmeal
1 cup all purpose flour
2 tbsp white granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
8 oz sharp cheddar cheese block
2-3 large jalapeno peppers
2 tbsp unsalted butter to rub the pan

US Customary - Metric

Instructions

Before Baking:

Grate the block of cheese of a box grater and dice jalapeno peppers. (Discard seeds and membrane of the peppers if you want it less spicy. If you want more spicy, keep the seeds.)
Expert tip: wear disposable gloves when working with chili peppers and discard them after you're done. This will protect your hands from capsaicin, since it can stay on skin for a long time even after washing.
Pre-heat the oven to 375°F and rub a 9x9 baking dish with butter all over the bottom and up the sides. Make sure to get the corners and folds well.

Making Cornbread:

Combine dry ingredients in one bowl and whisk them well.
Combine wet ingredients in another bowl and whisk until smooth.
Slowly add dry ingredients into wet ingredient, stirring as you add and whisking after until just combined.
Fold in shredded cheese and diced jalapenos until it's evenly spread throughout.
Let the batter sit for about 10 minutes and spread it evenly in the prepared baking dish.
Bake for about 30-35 minutes.
Expert tip: If the top is browning too fast, you may need to loosely tent the baking dish with aluminum foil for the last few minutes of baking.

Video

Notes

*Gluten Free: to make this cornbread gluten free, simply use 1:1 gluten free all purpose flour instead of regular one and double check that your cornmeal is labeled gluten free!
When is cornbread done? If you’re not sure when your cornbread is done, use an instant read digital thermometer to check the internal temperature. Cornbread is nice and moist and done at 195°F.
Make it in a cast iron skillet: If you wish to use a cast iron skillet to cook cornbread, you can absolutely do it. I recommend using 10-inch skillet and check for doneness after 20-22 minutes.

Nutrition