Perfectly cheesy, moist, and fluffy, this recipe for jalapeño cornbread melts in your mouth! It’s made with buttermilk, cheddar cheese, diced jalapeño peppers and cornmeal. Baked in an 8 x 8 inch pan, and ready in ready in 45 minutes, serve the cornbread warm with a generous spread of honey butter.
I know lots of people love skillet cornbread, but I am team oven-baked cornbread! This class cornbread is cheesy, moist and has the perfect amount of spice that isn’t overpowering. It’s so good that you’ll be tempted to go back for a second (maybe even third) piece!
What makes this buttermilk cornbread recipe so good is that it’s crisp on the outside but super soft inside. We pair the jalapeno with shredded cheese to balance out the heat, making this cheesy cornbread recipe irrisistable to anyone that tries it!
Serve with ground beef chili, classic meatloaf, homemade chicken noodle soup, rotissserie chicken, instant pot pork chops, stove top taco soup or just eat as a snack with a pat of butter (especially good eaten in the dark in your kitchen in the middle of the night – real talk).
The Best Jalapeno Cornbread
We grow lots of jalapenos in the garden, but my favorite way to enjoy them (besides candied jalapenos) is this jalapeno cheddar cornbread recipe. Although thought of as a Southern comfort food, it’s a food that’s enjoyed almost everywhere now, and very versatile with what you can serve it with.
Personally I don’t think this cornbread is very spicy and can be served at any family gathering, but if you’re looking for extra spice, then either add an extra jalapeno or keep the seeds in!
What is the secret to moist cornbread?
Add buttermilk to cornbread to make it moist and super soft. Some cornbread recipes recommend adding oil or sour cream to ensure the cornbread keeps from being crubly, but in this case, buttermilk is all you need!
Don’t have buttermilk? It’s so easy to make! For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice. Add lemon juice and milk in a cup, and let it stand for 5 minutes to thicken.
How to Make Jalapeno Cheddar Cornbread
In a large mixing bowl, whisk together all of your ingredients.
Spray your square baking pan with nonstick cooking spray so you can easily cut it out when done.
Pour the cornbread batter into the prepared pan and place it into the preheated oven for 35 minutes or until golden brown.
Allow the jalapeno cornbread to cool, then slice, serve, and enjoy!
Storing and Freezing Leftovers
Store your leftover jalapeno cornbread in the refrigerator in an airtight container, plastic wrap, or aluminum foil. Cornbread will last up to 5-7 days, which means you can easily make in advance.
If you’d like to ensure your leftover cornbread lasts longer, you can store them in the freezer by using a freezer bag. They will last in the freezer for up to 3 months. To thaw, leave them in the refrigerator overnight, or defrost in the microwave.
I hope you enjoy this jalapano cornbread as much as I do!
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Baked Moist & Tender Cheddar-Jalapeño CornbreadPrint
- 1/2 cup butter melted
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk see notes for homemade if needed
- 1/2 teaspoon baking soda
- 1 cup flour
- 1 cup cornmeal
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1 jalapeno pepper seeds removed, finely diced
- Preheat oven to 375 degrees F. Spray a 8×8 pan with nonstick spray.
- In a large mixing bowl mix together butter and sugar. Add in eggs, buttermilk and baking soda. Stir to combine.
- Add in flour, cornmeal, salt and shredded cheese and continue to stir with a spoon until well mixed. Add jalapeno peppers and stir again so peppers are mixed well into the batter.
- Pour cornbread mixture into pan. Bake for 35 minutes or until the center is fully baked.
- Remove from oven and allow to cool for 20 minutes before cutting into squares.