Jalapeños Cheddar Cornbread
This cheesy, spicy cornbread is the ultimate comfort bake. Crispy edges, gooey cheddar pockets, and a kick from jalapeños—what more could you want?
Equipment
- Cast Iron Skillet
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup sharp cheddar cheese grated
- 2 medium jalapeños diced
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter melted
- extra butter for greasing the pan
Instructions
- Preheat the oven to 400°F (200°C) and grease your baking dish or cast iron skillet with a bit of butter. I love using cast iron—it gives the best crispy crust!
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This is your tasty base, so make sure it’s well blended!
- Add in the grated cheddar and chopped jalapeños. Stir them into the dry mix—it’s already looking delicious!
- In another bowl, whisk the buttermilk, eggs, and melted butter until smooth and well combined.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Don’t overmix—it should be thick with a few lumps.
- Transfer the batter into your greased skillet and spread it evenly. I like to sprinkle a little extra cheese on top—because why not?
- Bake for 20–25 minutes, until golden and a toothpick inserted in the middle comes out clean. The smell is irresistible!
- Let it cool for 10 minutes before slicing in. That short wait makes all the difference.
Notes
If you like extra heat, leave in the jalapeño seeds. You can also swap the cheddar for pepper jack or your favorite melty cheese.