• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Blog
  • Contact

Brooklyn Farm Girl

Cooking And Gardening in NYC

PopularStewed Tomatoes
let's be friends
join my free recipe club!
  • New? Start Here
  • recipes
    • Course
      • Breakfast
      • Desserts
      • Dinner
      • Drinks
      • Side Dishes
      • Snacks
    • Type
      • 30 Minute Meals
      • Breads
      • Brownies & Bars
      • Cakes
      • Casseroles
      • Cheesy
      • Cookies
      • Dips
      • Donuts
      • Holidays
      • Kid Friendly
      • Mac and Cheese
      • Muffins
      • Pasta
      • Pizza
      • Potluck
      • Salads
      • Smoothies
      • Sneaky Vegetables
      • Soups
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Pork
      • Seafood
      • Turkey
    • Method
      • Baked
      • Bread Machine
      • Canning
      • Drying & Storing
      • Freezing
      • Instant Pot
      • Roasted
      • Slow Cooker
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
  • Vegetable Index
  • Urban Gardening
    • Let’s Harvest
    • Tutorials
    • Seed Calendar
    • Compost in Brooklyn
  • About Me
    • About Pamela
    • Our Garden
    • Editorial Guidelines
  • Life & motherhood
    • Journal
    • Motherhood
    • Our Upstate Adventure
    • Cats, Cats, Cats
    • Crafts
  • Videos
  • PopularStewed Tomatoes
Home » Recipe Type » Breads
5 from 3 reviews

Baked Moist & Tender Cheddar-Jalapeño Cornbread

45 minutes
jalapeno
By: Pamela Reed
Posted:9/6/22
Updated:8/1/23
Jump to Recipe

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.

closeup of cheesy cornbread in pan with jalapeno peppers in it.

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).

slice of cornbread on plate with fork.

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.

jalapeno peppers in bowl.

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. 

jalapeno cornbread batter in bowl.

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!

slice of cornbread removed from pan on plate with fork.

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.

closeup of cornbread squares.

I hope you enjoy this jalapano cornbread as much as I do!

Pin for later:

This cheesy jalapeño cornbread recipe will melt into your mouth! Buttermilk cornbread with jalapenos is especially soft and moist with a little kick of spice! It’s the perfect side dish for all your tex mex meals!
  • Pinterest
  • Instagram
  • Facebook
Free Recipe Club
5 from 3 reviews

Baked Moist & Tender Cheddar-Jalapeño Cornbread

Print
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.
By: Pamela Reed
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time 45 minutes minutes
serves 12

Ingredients

  • 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

For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice. Place the tablespoon of lemon juice in a 1 cup measuring cup. Add milk to fill up to the 1 cup mark. Then let stand for 5 minutes, you will see it will start to thicken up.   Use as directed. 
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: jalapeno cornbread
Vegetarian Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.


Similar Recipes

  • Cheesy Jalapeno Wonton Poppers
  • Jalapeno Buttermilk Biscuits
  • Cheesy Jalapeno Omelet
  • Cheesy Jalapeno Sausage Dogs

Reader Interactions

join the free recipe club

Receive My Favorite Recipes Straight To Your Inbox!

Thank you for subscribing!

5 from 3 votes (3 ratings without comment)

Leave a Comment Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:





  1. marcie says

    October 2, 2013 at 11:47 pm

    I LOVE cornbread, too, Pamela. Those diced jalapeños just have to make it better. I need to make this soon!

    Reply
  2. ashley - baker by nature says

    October 2, 2013 at 10:56 pm

    I want this corn bread! And while I’m doing requests, let’s get 90’s brit back! She was so golden then! xo

    Reply
    • Pamela says

      October 2, 2013 at 11:19 pm

      Agreed! Wasn’t she just the best?

      Reply
  3. Dan from Platter Talk says

    October 2, 2013 at 9:53 pm

    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!!

    Reply
  4. miss messy says

    October 2, 2013 at 9:35 pm

    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

    Reply
  5. Amanda @ Once Upon a Recipe says

    October 2, 2013 at 4:32 pm

    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!

    Reply
  6. Danelle says

    October 2, 2013 at 4:03 pm

    I love cornbread, and this looks fabulous!

    Reply
  7. Nora (Buttercream Fanatic) says

    October 2, 2013 at 3:37 pm

    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.

    Reply
  8. Kelly says

    October 2, 2013 at 3:33 pm

    This cornbread looks so irresistible and moist! Love the sound of jalapenos in here and those brown edges make this the perfect cornbread – yum!

    Reply
  9. Mary Frances @ The Sweet {Tooth} Life says

    October 2, 2013 at 2:12 pm

    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!

    Reply
  10. Jaclyn says

    October 2, 2013 at 1:58 pm

    Cornbread is a favorite of mine…add jalapeno and oh my goodness! Deeelightful! This is good for all the fall soups I have planned.

    Reply
  11. Archana @ FeedingTheFoodie says

    October 2, 2013 at 1:44 pm

    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!!!

    Reply
  12. katy says

    October 2, 2013 at 1:30 pm

    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.

    Reply
  13. Jamie | Jamie's Recipes says

    October 2, 2013 at 12:58 pm

    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 😉

    Reply
  14. Ash-foodfashionparty says

    October 2, 2013 at 12:34 pm

    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.

    Reply
    • Pamela says

      October 2, 2013 at 12:40 pm

      Ash, seeds and all! You’re a cornbread warrior! 🙂

      Reply
  15. Ruby @ The Ruby Red Apron says

    October 2, 2013 at 12:28 pm

    Amazing, this is the most perfect looking cornbread ever!

    Reply
  16. Stephanie @ PlainChicken says

    October 2, 2013 at 12:03 pm

    I LOVE this! I’ve never added jalapeno to my cornbread. I will try this next time. YUM!

    Reply
  17. Mary says

    October 2, 2013 at 11:24 am

    It looks perfect! simply delicious and love the added heat from the peppers
    Mary x

    Reply
  18. Laura @ Lauras Baking Talent says

    October 2, 2013 at 9:29 am

    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

    Reply
    • Pamela says

      October 2, 2013 at 12:19 pm

      Same here Laura, it’s so hard to use a full carton!

      Reply
  19. Joanne says

    October 2, 2013 at 8:39 am

    I’ve made jalapeno cornbread before and it is seriously my favorite. That hint of spice alongside the sweet cornbread is the best!

    Reply
  20. Jamie@Milk n Cookies says

    October 2, 2013 at 8:33 am

    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!

    Reply
  21. Monica says

    October 2, 2013 at 8:03 am

    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!!

    Reply
    • Pamela says

      October 2, 2013 at 12:18 pm

      That’s totally how I am Monica.. I buy the buttermilk but never fully use it and that just bums me out!

      Reply
  22. Davida @ The Healthy Maven says

    October 2, 2013 at 7:57 am

    Your first line is how I’d like to start off my future memoir…THANK YOU FOR THIS!

    Reply
    • Pamela says

      October 2, 2013 at 12:18 pm

      Hahahaha, thanks for the giggle Davida. 🙂

      Reply
  23. Kelly @ hidden fruits and veggies says

    October 2, 2013 at 7:44 am

    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.

    Reply
    • Pamela says

      October 2, 2013 at 12:18 pm

      I’m the same way Kelly!

      Reply
  24. veganmiam.com says

    October 2, 2013 at 7:36 am

    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.

    Reply
  25. Kim (Feed Me, Seymour) says

    October 2, 2013 at 7:33 am

    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!

    Reply
  26. Madison says

    October 2, 2013 at 7:14 am

    Cornbread with jalapeno? Yes please! I love how tender and soft this bread looks! Simple recipe too! WINNER

    Reply
  27. Sarah | The Sugar Hit says

    October 2, 2013 at 5:52 am

    Yummm! Corn bread and ribs sounds like heaven to me.

    Reply
  28. Kate@Diethood says

    October 2, 2013 at 3:13 am

    You drive me Crazy used to be my jam!!! Love 90’s Britney! And cornbread!!! That jalapeno kick must have been pretty nice!

    Reply
  29. Consuelo @ Honey & Figs says

    October 2, 2013 at 1:29 am

    Look at those brown edges, they seem so delish! Is it right that I’m craving this at breakfast time? 😉

    Reply
  30. Ashley @ Wishes and Dishes says

    October 2, 2013 at 12:58 am

    This looks like a wonderful cornbread! So moist!!

    Reply
Newer Comments

Primary Sidebar

welcome!

Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

Read More

join the free
recipe club!

Receive My Favorite Recipes Straight to Your Inbox!

Thank you for subscribing!

TOP POSTS

Half Sour Pickles

The Best Stewed Tomatoes Ever

Unstuffed Bell Pepper Casserole with Ground Beef

Roasted Cherry Tomato Sauce

Recipe Index
Vegetable Index
Follow On Facebook
Follow On Instagram
Free Recipe Club

fresh this week view all

How to Store and Freeze Fresh Blueberries

Irish Potato Candy (Pennsylvania Dutch)

Classic Stuffed Peppers

Peanut Butter Protein Cookies

As Featured On
free recipe club!
Get weekly recipes, videos, and gardening tips to your inbox!
join the club!
EST. 2013
let's be friends
  • Recipe Index
  • Veggie Index
  • Urban Gardening
  • Web Stories
Back To Top
© 2025 - All Rights Reserved
  • Privacy Policy & Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

join the recipe club!

Receive My Favorite Recipes Straight to Your Inbox!

Thank you for subscribing!

505 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.