This jalapeno cheddar cornbread is packed with plenty of zingy minced jalapenos and lots of gooey cheddar cheese. Pair slices alongside hot bowls of chili for a winning dinner.
Cornbread is something we take VERY seriously around here! Consider this jalapeno cheddar version just another phase in your cornbread training.
And by cornbread training I definitely mean eating. No training or prior experience required because this recipe really is THAT simple!
Simple but deceptively good because cornbread + jalapeno + cheddar definitely equals the kind of heaven you need in your life immediately.
I mean, what else can I say except it’s a pan of perfection? It’s soft and fluffy just like good cornbread should be with a subtle sweetness that pairs just beautifully with little bits of jalapeno + cheddar.
Pass me that pan already.
This Cornbread features…
- A soft and fluffy texture
- A subtle sweetness with lots of corn flavor
- Spicy jalapeno bits and gooey shredded cheddar
- An easy recipe that comes together in minutes with only a handful of ingredients
Making the Cornbread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Granulated sugar
- Eggs
- Vegetable oil
- Buttermilk
- All-purpose flour
- Yellow cornmeal
- Baking powder
- Baking soda
- Kosher salt
- Jalapenos
- Cheddar cheese
Tips for Perfect Cornbread
- Mince jalapeno – mincing the jalapeno will ensure that little spicy bits end up in every bite.
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Gently fold batter – be careful not to overmix your batter otherwise the cornbread may bake up dry.
- Bake cornbread at high temperature – this will help form a beautiful golden exterior on the cornbread.
- Test cornbread with toothpick – insert a toothpick in the center of cornbread to test for doneness.
Recipe Variations
Try these ideas for a different twist on this cornbread.
- Use another pepper – use a sweet pepper in place of the jalapeno for a mild version. Alternatively, try a spicier pepper such as serrano or habanero for a spicier cornbread.
- Try another cheese – try Monterey jack cheese, white cheddar, or mozzarella.
- Add bacon – fold 1/2 cup crispy bacon bits into the batter.
Storing and Freezing Cornbread
Allow bread to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating slices in microwave or oven for serving.
To freeze bread, allow to cool completely, then wrap well and freeze up to 2 months. Thaw bread completely at room temperature and reheat for serving.
Your next chili night won’t know what hit it when you pull a pan of this glory out of the oven! It’s so incredibly soft and fluffy in texture with zingy jalapenos and little pockets of melty cheddar in every bite.
Excuse me while I make a meal solely out of cornbread.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More cornbread favorites you’ll love!
Jalapeno Cheddar Cornbread
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1-1/4 cups buttermilk
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 small jalapeno peppers, cored, de-seeded, and minced
- 1 cup shredded mild cheddar cheese
Instructions
- Preheat oven to 400F. Line an 9-inch square baking dish with parchment paper and set aside.
- In a large bowl, whisk sugar, eggs, vegetable oil, and buttermilk until smooth. In a separate medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Fold flour mixture, jalapeno, and cheddar into liquid until batter is just combined.
- Spread batter evenly into prepared pan. Bake cornbread at 400F 20-25 minutes until golden-brown and a toothpick comes out clean.
- Cool cornbread slightly on a wire cooling rack before cutting into squares. Serve cornbread warm and enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 1/22/26.
Gayle @ Pumpkin 'N Spice says
I’m a total cornbread addict too, Sarah! It makes such a great breakfast, side, or snack! This jalapeno cheddar version sounds so delish! I love that you spiced it up and added in some cheese. Sounds perfect!
Sarah says
Yay for another fellow cornbread-addict! LOL. Thanks Gayle!
Ceara @ Ceara's Kitchen says
This cornbread looks OUT OF THIS WORLD delicious, Sarah!! And the addition of honey on top sounds absolutely perfect – I love the combination of sweet and savory and this bread has a perfect balance of both! Love it 🙂
Sarah says
Aww thank you Ceara! You’re too sweet, girl!
Kelly // The Pretty Bee: Cooking & Creating says
I LOVE cornbread, too! This version sounds amazing! Anything with cheese and jalapenos has to to be good!
Sarah says
Isn’t cornbread the best?! Can’t beat it with a hot bowl of chili. 🙂 Thanks Kelly!
Ashley says
I clearly cannot turn down jalapeno and cheddar together! haha This cornbread looks awesomeeee. Perfect on its own or with chili … or soup …
Sarah says
I love how we both posted jalapeno + cheddar recipes so closely together, Ashley! Great minds. 😀
Medha @ Whisk & Shout says
Yes! THIS is game food. Killing it with the comfort food + spice + cheesy goodness. 🙂
Sarah says
Total game-day food at it’s finest. 🙂
Kathy @ Olives & Garlic says
Jalapeño and cheddar go with cornbread like bread and butter. Yummy
Sarah says
AGREED. 🙂 Thanks Kathy!
Kelly - Life Made Sweeter says
I am such a sucker for cornbread and am totally in love with this jalapeno and cheddar version! It looks amazing and I wish it would magically appear closer to me:) This is the perfect recipe for game day!
Sarah says
Thanks Kelly! If I had any leftovers I would send them ALL over your way! I have no self-control with this cornbread in the house. LOL
Thalia @ butter and brioche says
This cornbread is pure comfort! Craving all of it’s cheesy and spicy deliciousness right now..
Sarah says
Thanks Thaila!
Agness says
Wow, it looks absolutely yummy and healthy! Will make it this weekend!!
Sarah says
Let me know how the cornbread turns out, Agness!
Alessandra // the foodie teen says
Oh my goodness, YUM! This looks absolutely phenomenal, I love the flavours!
Sarah says
Thanks so much Alessandra!! xoxo
Jen @ Baked by an Introvert says
Your cornbreads are always so delicious, Sarah! Loving the melty cheese and jalapenos!
Sarah says
Aww thanks Jen!! 🙂
Amber @ Dessert Now, Dinner Later! says
I have only just started enjoying jalapenos in things and this sounds amazing!
marcie says
The only thing better than cornbread is a kicked up, cheesy cornbread! This looks delicious, Sarah! Pinned.
Sarah says
Thanks for the pin, Marcie!!
Natalie @ Tastes Lovely says
My husband just loves spice! He would freak over these. And if I served it with spicy chili? He would be in spice heaven!
Sarah says
Haha! This cornbread is definitely a heat-lover’s dream!
Katya says
I always have to make changes to every recipe. This one was close. I used almost a whole can of corn, instead of frozen. I used 3/4 of the cup for blending and then the rest in the mix for extra crunch. I doubled my cheese, used white and yellow cheddar and used approx. 3 oz of cream cheese. AMAZING!
Sarah says
Your additions sound so good, Katya! Glad to hear you enjoyed this cornbread. 🙂
Paula says
Do you turn foil in baking pan shiny side down to keep bottom from being cooked too brown? or shiny side up to make bottom crustier? Actually, I try to stay away from cooking in aluminum. Will this cornbread release well from a glass dish or iron skillet?
Also, how do you keep from getting teary-eyed and asphyxiated when cutting the jalapeños?