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.
Oven-baked Cornbread
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!
More cornbread: Or if you’re looking for cornbread without jalapeno, try my other cornbread recipes: classic baked buttermilk cornbread, sweet cornbread with jiffy and blueberry cornbread muffins.
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!
Pin for later:

Baked Moist & Tender Cheddar-Jalapeño Cornbread
PrintIngredients
- 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
Instructions
- 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.
Notes
marcie says
I LOVE cornbread, too, Pamela. Those diced jalapeños just have to make it better. I need to make this soon!
ashley - baker by nature says
I want this corn bread! And while I’m doing requests, let’s get 90’s brit back! She was so golden then! xo
Pamela says
Agreed! Wasn’t she just the best?
Dan from Platter Talk says
This is such a well done post. The corn bread looks completely amazing and I wish I had just one piece….. O.K., maybe two or three! Thanks for sharing this one!!
miss messy says
Yummyyyy! I’ve only ever had cornbread from a packet I picked up in an american store and it was great, but this looks A MAZE ING
Amanda @ Once Upon a Recipe says
I would really really really like about 5 chunks of this cornbread right now. I crave it hard during the fall and winter months. Love the addition of the jalapenos!
Danelle says
I love cornbread, and this looks fabulous!
Nora (Buttercream Fanatic) says
I literally can’t keep cornbread in my house, especially if it is spicy, because it is like crack to me. Your pictures made me stomach rumble so darn hard. Can’t wait to try this recipe!
PS: LOVE that buttermilk trick. My mom taught me that when I was a kid so I’ve never (or rarely) actually bought buttermilk. So, so handy.
Kelly says
This cornbread looks so irresistible and moist! Love the sound of jalapenos in here and those brown edges make this the perfect cornbread – yum!
Mary Frances @ The Sweet {Tooth} Life says
Ahhh … the smell of cornbread immediately makes me think of snow outside:D Cornbread is so good and I love this twist with the jalepenos. What a delicious bread/side!
Jaclyn says
Cornbread is a favorite of mine…add jalapeno and oh my goodness! Deeelightful! This is good for all the fall soups I have planned.
Archana @ FeedingTheFoodie says
Cornbread I love you too! Love the addition of jalapeno – it makes it perfect for me.
I’ve read about that buttermilk tip – never tried it before though. I just might.
I want some cornbread now!!!
katy says
This sounds ridiculously good. I love cornbread, but sometimes it ends up being so dry; I like the promise of this one.
And, as for Britney, I’m having a bit of a 90s music day myself.
Jamie | Jamie's Recipes says
Corn bread is the best. I love to bake up a batch on a cold winter’s night. I always use my cast iron skillet. I tell myself it adds extra flavor 😉
Ash-foodfashionparty says
LOVE love corn bread and jalapenos, I love you for such a great recipe. Although, the spice lover that I am I would leave the seeds and all. Pinning.
Pamela says
Ash, seeds and all! You’re a cornbread warrior! 🙂
Ruby @ The Ruby Red Apron says
Amazing, this is the most perfect looking cornbread ever!
Stephanie @ PlainChicken says
I LOVE this! I’ve never added jalapeno to my cornbread. I will try this next time. YUM!
Mary says
It looks perfect! simply delicious and love the added heat from the peppers
Mary x
Laura @ Lauras Baking Talent says
I totally love that trick with buttermilk. Once I learned it I never bought buttermilk again. I would use it once and then it would go bad. This looks amazing : 0
Pamela says
Same here Laura, it’s so hard to use a full carton!
Joanne says
I’ve made jalapeno cornbread before and it is seriously my favorite. That hint of spice alongside the sweet cornbread is the best!
Jamie@Milk n Cookies says
I’d totally forgotten how much I loved cornbread until I saw this recipe! I also like mine to be a bit coarse (not cake-like!) so I’m sure I would gobble up your version. Thanks for the inspiration!
Monica says
That looks so incredibly moist. I can think of lots of stuff I’d love to eat with it but you don’t even need anything else! Secondly, you just reminded me that I don’t need to buy a whole new carton of buttermilk to make a recipe that I have in mind that calls for just 1/4 cup of it! Thank you!!
Pamela says
That’s totally how I am Monica.. I buy the buttermilk but never fully use it and that just bums me out!
Davida @ The Healthy Maven says
Your first line is how I’d like to start off my future memoir…THANK YOU FOR THIS!
Pamela says
Hahahaha, thanks for the giggle Davida. 🙂
Kelly @ hidden fruits and veggies says
This cornbread looks aaaaamazing. I always like my cornbread a little more on the grainy side, so I appreciate the 1:1 ratio of corn meal to flour.
Pamela says
I’m the same way Kelly!
veganmiam.com says
I had vegan jalapeño cornbreads at this cool Southern vegan restaurant, Cornbread Cafe, it used to be a food truck. I prefer them with a lot of heat 🙂 and of course, moist if that can be veganised.
Kim (Feed Me, Seymour) says
I love the jalapenos in here! Cornbread is quite possibly one of my absolute favorite things so I’m always up for a new twist!
Madison says
Cornbread with jalapeno? Yes please! I love how tender and soft this bread looks! Simple recipe too! WINNER
Sarah | The Sugar Hit says
Yummm! Corn bread and ribs sounds like heaven to me.
Kate@Diethood says
You drive me Crazy used to be my jam!!! Love 90’s Britney! And cornbread!!! That jalapeno kick must have been pretty nice!
Consuelo @ Honey & Figs says
Look at those brown edges, they seem so delish! Is it right that I’m craving this at breakfast time? 😉
Ashley @ Wishes and Dishes says
This looks like a wonderful cornbread! So moist!!