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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!
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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.


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5 from 3 votes (3 ratings without comment)

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  1. Aleksia says

    October 7, 2022 at 3:51 am

    Did this recipe change? I’ve been using your “moist jalapeno cornbread” recipe for years, but I have never put cheese in it…

    Reply
    • Pamela says

      October 7, 2022 at 7:59 pm

      Hey Aleksia, I recently updated the recipe to include shredded cheese because I thought it was so much better! Everything else stayed the same though, so feel free to skip the cheese if you’d like! 🙂

      Reply
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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.

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