Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread

Our cornbread recipe is super easy and user-friendly. It’s moist, slightly sweet, buttery and delicious. So it only makes sense to add jalapenos and cheese to it. This version still fits in a 12” skillet and takes about 40 minutes to bake. There are a few things to know before stepping into this recipe. 

First, not all jalapeños are created equally. Any recipe that contains jalapeños in the restaurant is constantly adjusted to keep the heat where it needs to be. Always taste your jalapenos. I usually try a slice closer to the stem end, which will be the hottest part because it has more seeds and pith. This gives a look at the highest heat it should be. Once you seed and sauté them, they calm down a bit. 

Second, this recipe calls for mild cheddar. Mild cheddar melts smoother and, tastes milder than sharp cheddar. Sharp cheddar will work, but you won’t get the creamy pockets as you would with mild cheddar. This recipe is all about creating a balance between heat, richness, and a touch of sweetness, all baked up in a trusty 12-inch cast iron skillet.

Main Ingredients:

Jalapeños: Jalapeños can run the gamut of being either really mild to lighting you up. Make sure you know which you are using.

Red Bell Pepper: Adds a sweet, mild flavor and a pop of color. It contrasts nicely with the heat from the jalapeños, adding the flavor of cooked peppers without the heat.

Butter: Sautéing the peppers in butter adds richness and ensures the cornbread stays moist. Butter also adds that classic flavor that makes cornbread so satisfying.

Mild Cheddar: This cheese melts into the cornbread, forming little pockets of creamy goodness. The mild cheddar is key to getting that perfect melt without overwhelming the dish.

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Jalapeno Cheddar Cornbread

0.0 from 0 votes

Course: Sides, Holiday

This jalapeño cheddar cornbread recipe is moist, slightly sweet, buttery and delicious.

Servings

8-10

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 2 tbsp salted butter

• 4 jalapeños, seeded and small diced

• 1 red bell pepper, seeded and small diced

• 1 cup salted butter, melted

• 2 cups cornmeal

• 2 cups buttermilk

• 2 cups ap flour

• 1 cup sugar

• 4 whole eggs

• 1 egg whites

• 1 tsp salt

• 1 tsp baking soda

• 1/2 tsp baking powder

• 8 oz mild cheddar, grated

Method

• Preheat your oven to 375°F. Place a 12-inch cast iron skillet in the oven to heat up while you prepare the batter.
• Sauté the peppers: In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the diced jalapeños and red bell pepper. Sauté for 4-5 minutes until softened. Set aside.
• Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt until well combined.
• Mix wet ingredients: In a separate bowl, whisk the eggs, egg whites and milk together until smooth.
• Combine: Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be a bit lumpy. Add in the melted butter last and mix.
• Add the sautéed peppers and grated cheddar: to the batter, folding them in gently to distribute evenly.
• Pour and bake: Carefully remove the hot skillet from the oven. Grease it if necessary, then pour the batter into the skillet, smoothing the top.
• Bake for 25-30 minutes until the top is golden brown or a toothpick inserted into the center comes out clean.
• Cool and serve: Allow the cornbread to cool in the skillet for 10 minutes before slicing and serving.

Field Notes

• Refrigerate in an air tight container for up to a week or freeze for up to 3 months.
• RELATED RECIPE: Cornbread, Pickled Jalapeños