Name: Jalapeño Cheddar Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup all purpose flour; 1 cup cornmeal; 1 cup corn kernels (fresh, canned, or frozen); 1/4 cup granulated sugar; 4 teaspoons baking powder; 1 teaspoon salt; 1/4 cup salted butter (melted); 2 large eggs; 1 cup milk OR buttermilk; 1 1/2 cups shredded cheddar cheese; 2 jalapeños (minced)

Classic cornbread with a spicy, cheesy twist! This Jalapeño Cheddar Cornbread is moist and buttery with the perfect touch of sweetness and just the right level of heat. It’s especially delicious served warm with melted butter and a drizzle of honey!

Fall is in the air, and it should come as no surprise that as the weather changes, my mind turns to food. Specifically, to fall comfort food… like this Jalapeño Cheddar Cornbread!

To be fair, cornbread is basically always in season… but there’s something about fall that feels like exactly the right time to be enjoying it. Because fall time means soup time, and this Jalapeño Cornbread is the perfect pairing for all your favorites.

Whether it’s White Chicken Chili or Cheesy Potato Soup or our favorite Chicken Tortilla Soup, NOTHING goes better with it than homemade cornbread. Especially when it’s as good as this one!

What You’ll Love About This Recipe

Classic: Cornbread is a classic side dish that goes with everything.

Comforting: It’s perfectly buttery and cheesy and delicious!

Customizable: It’s a delicious base that’s perfect for adding to (check out my ideas below.)

what you’ll need for this recipe

Cornmeal & flour – I used equal parts (1 cup each) cornmeal and all purpose flour.
Corn – I added 1 cup corn kernels for flavor and texture. Corn is an optional but delicious addition!
Sugar – I used 1/4 cup granulated sugar to sweeten the batter. Add a squeeze of honey for extra sweetness!
Salt – I added 1 teaspoon salt to bring out all the flavors.
Baking powder – I used 4 teaspoons baking powder for leavening.
Butter – I added 1/2 cup melted butter (I used salted).
Eggs – I used 2 large eggs.
Milk – I used 1 cup regular milk. Substitute buttermilk OR make your own buttermilk by adding 1 Tablespoon lemon juice or white vinegar to 1 cup milk.
Cheese – I added 1 1/2 cups shredded cheddar cheese. (For best results, buy a cheese block and shred it yourself!)
Jalapeños – I added 2 minced jalapeños for a spicy flavor kick.
Hot Honey – Drizzle with homemade hot honey for an extra kick of sweet heat (optional)!

how to make cheddar jalapeño cornbread

Combine dry ingredients. In a medium mixing bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. Make a well in the center of the mix.

Add wet ingredients. Add melted butter, milk, and eggs. Stir just until combined. Fold in the corn kernels, minced jalapeños, and shredded cheese.

Bake. Pour batter into a greased 8×8 inch baking pan. Bake at 400°F for 20-25 minutes. Enjoy warm with butter and honey.

Recipe Variations

Omit the corn kernels OR use grilled corn
Add 2 Tablespoons honey or hot honey for extra sweetness and/or spice
Add a dash of cayenne pepper or Tajin seasoning
Use any variety of shredded cheese, such as Monterey Jack, Pepper Jack, or Colby Jack
Add onion powder or garlic powder
Add fresh minced chives or any of your favorite fresh herbs
Substitute buttermilk for regular milk

storing & reheating

Leftovers can be stored in an airtight container at room temperature for up to 5 days. To reheat, transfer cornbread to a baking sheet cover with foil. Heat at 350° for 10 minutes or until warmed through.

Delicious Soups to Pair with Cornbread

Looking for more soup recipes to pair with this cornbread? These are some of our other faves!