Cornbread with Jalapeno and Cheddar Cheese
Add a bold twist to your classic cornbread with this irresistible recipe for Cornbread with Jalapeño and Cheddar Cheese. This savory, golden-brown cornbread combines the richness of sharp cheddar cheese with the gentle heat of fresh jalapeños for a flavorful side dish that complements everything from chili to barbecue. Made with a perfect blend of cornmeal, buttermilk, and a touch of sweetness, this recipe shines with its moist, tender crumb and signature cheesy crust baked in a sizzling hot cast-iron skillet. Whether served warm with a pat of butter or as a standalone snack, this cornbread is an easy and rewarding crowd-pleaser for any occasion. Perfect for fans of hearty comfort food with a spicy kick, it takes only 15 minutes to prep, making it as convenient as it is delicious!
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Recipe Information
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 cup buttermilk
- 1 large egg
- 2 medium jalapenos, finely diced (seeds removed for less heat)
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon butter or oil (for greasing the pan)
Instructions
Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet (or a baking dish) in the oven while it preheats.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, combine the melted butter, buttermilk, and egg, whisking until smooth.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Do not overmix; lumps are okay.
Fold in the diced jalapenos and shredded cheddar cheese until evenly distributed.
Carefully remove the hot skillet from the oven (use oven mitts!), and grease it with 1 teaspoon of butter or oil to keep the cornbread from sticking.
Pour the batter into the hot skillet, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool in the skillet for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 502 mg | 168% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 39.7 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1144 mg | 88% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
