Jalapeño Cheddar Cornbread Recipe – Moist, Cheesy, and Golden
Moist and cheesy jalapeño cheddar cornbread baked in a buttery cast-iron skillet. Made with sharp cheddar, fresh jalapeños, and buttermilk for a tender center and golden crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
8 tbsp unsalted butter, divided
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1 tsp baking soda
1/2 tsp granulated garlic
2 cups shredded sharp cheddar cheese, divided
1 cup buttermilk
2 large eggs
2 small-to-medium jalapeños, seeded and diced
1/4 cup chopped green onions
Instructions
1. Preheat oven to 375°F. Melt 1 tbsp butter in a 10-inch cast-iron skillet.
2. Whisk cornmeal, flour, sugar, baking powder, salt, baking soda, and garlic.
3. In another bowl, whisk buttermilk, eggs, and 7 tbsp melted butter.
4. Combine wet and dry ingredients, stirring gently until moistened.
5. Fold in 1 1/2 cups cheddar, jalapeños, and green onions.
6. Pour batter into the buttered skillet and sprinkle with remaining cheddar.
7. Bake for 25–30 minutes until golden and a toothpick comes out without wet batter.
8. Cool for 10 minutes, slice, and serve warm.
Notes
Use freshly shredded sharp cheddar for better melting.
Remove jalapeño seeds and membranes for milder heat.
Do not overmix the batter.
A 10-inch cast-iron skillet creates a golden crust.
Refrigerate leftovers in an airtight container for up to 3–4 days.
Freeze individual slices for up to 3 months for best quality.
Reheat in a 300°F oven until heated through.