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Sliced jalepano cheddar cornbread on a cooling rack.
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Jalapeño Cheddar Cornbread

Tender, sweet, spicy, and full of flavor, this easy Jalapeño Cheddar Cornbread side dish checks all the boxes!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Bread
Cuisine: American
Servings: 8 people
Calories: 325kcal
Author: Amanda Mason

Equipment

  • 9x13 baking dish
  • sharp knife
  • large bowl
  • whisk
  • spatula

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • ½ cup sugar
  • 2 large eggs
  • 1 Tablespoon honey
  • 1 Jalapeño peppers, seeded and diced
  • ½ cup  shredded cheddar cheese, mild or medium

Instructions

  • Preheat oven to 375°F. Lightly grease a 9x13 pan with 1 Tablespoon of butter. Set aside.
  • In a large bowl, combine 1 cup of flour, 1 cup of cornmeal, ½ teaspoon baking soda, and ½ teaspoon salt.
  • In a separate bowl, whisk together 1 cup of buttermilk, ½ cup melted butter, ½ cup sugar, 2 eggs, and 1 Tablespoon of honey.
  • Pour the wet mixture into the bowl of dry ingredients.
  • Stir using a spatula until well combined.
  • Add in the diced jalapeño and ½ cup shredded cheese. Stir to combine.
  • Pour the cornbread batter into the 9x13 baking dish and spread evenly.
  • Place the baking dish into the oven and bake for 30-35 minutes.
  • When done, remove from the oven and allow to cool for 5 minutes before cutting and serving.

Notes

 
    • Toothpick Test - To check for doneness, use the toothpick test. At about 30 minutes, or when the top is starting brown, insert a toothpick into the center of the pan. If it comes out with any batter on it, the cornbread needs to continue to bake. Check every 3-5 minutes until the toothpick comes out completely clean.
    • Avoid over mixing the batter to keep the final result light and crumbly, not hard and dense. Stir everything together just enough so that the dry ingredients are moistened.
    • Add Some Honey - While adding a big drizzle of honey on top isn't necessary, it adds such a beautiful contrasting flavor to this cornbread.
    • Different Types Of Cheese - Using different cheeses will give you slightly different flavors in this cornbread. Use mild cheddar cheese for a smooth and creamy taste or sharp cheddar, which will add a little tang. Medium cheddar is a good mix between the two.
    • Type of Pan To Bake The Cornbread In: After making several rounds of this jalapeño cheddar cornbread, a 9x13 pan works best, but you can use different size pans if you want. Here are the pan sizes and baking times I tried. Keep in mind though...you need to make sure the cornbread is a nice golden brown color and that it passes the toothpick test (see below in Expert Tips) before you take them out of the oven.
      • 8-inch cast iron skillet bake at 375°F for 28-30 minutes.
      • 10-inch cast iron skillet bake at 350°F for 30-32 minutes.
      • 8×8 pan: bake at 400°F for 20–24 minutes.
      • 9×9 pan: bake at 400°F for 18–22 minutes.
      • Muffin Tin: bake at 400°F for 13–16 minutes.

Nutrition

Calories: 325kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 264mg | Potassium: 141mg | Fiber: 2g | Sugar: 16g | Vitamin A: 463IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 2mg