Jalapeño Cheddar Cornbread

Square overhead image of jalapeno cheddar cornbread in a cast iron skillet.

5 from 2 votes

Full of flavor, this zesty and cheesy jalapeno cheddar cornbread is the perfect side dish for chili, pulled pork, beans, and more!

Course bread, Side Dish, Sides

Cuisine American, Mexican, Southern

Keyword jalapeno cheddar cornbread, jalapeno cornbread, mexican cornbread

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 379kcal

Author Blair Lonergan

Ingredients

1 cup yellow or white cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar (or increase to ¼ cup if you like your cornbread a little sweeter like me)
1 tablespoon baking powder
1 teaspoon kosher salt
¼ teaspoon baking soda
1 ½ cups whole buttermilk
½ cup (1 stick) unsalted butter, melted and slightly cooled
2 large eggs
1 medium jalapeño pepper, seeded and finely diced (about 3-4 tablespoons) (or sub with ¼ cup jarred sliced jalapenos that you pat dry and chop)
1 cup grated sharp cheddar cheese
2 tablespoons chopped fresh chives or green onions
2 tablespoons vegetable oil

Instructions

Place a 9-inch or 10-inch cast iron skillet or a 9-inch round or square cake pan in a cold oven. Preheat oven to 400°F, leaving the skillet or pan in the oven while it heats. Meanwhile, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl.
Add the buttermilk, melted butter, and eggs.
Stir to combine. Fold in jalapeño, cheese, and chives.
When the oven has come to temperature, pour the oil into the hot skillet or pan. Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.

Notes

Buttermilk Substitute: In a pinch, you can make your own buttermilk at home to use in this recipe. To do so, pour either 1 ½ tablespoons of freshly squeezed lemon juice or 1 ½ tablespoons of white vinegar into a large measuring cup. Add enough whole milk to equal 1 ½ cups of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed.

Nutrition