Jalapeño Cheddar Cornbread

Homemade jalapeño cheddar cornbread with a tender crumb, fresh jalapeños, and plenty of melted cheddar. An easy side for chilli or soup.

There is something especially comforting about a warm slice of cornbread straight from the oven. This jalapeño cheddar cornbread has a tender crumb, a lightly sweet base, and just the right balance of savoury cheese and fresh jalapeño heat.

The cheddar melts into pockets throughout the bread while the diced jalapeños add a gentle kick without overwhelming the flavour. It is simple to make, bakes in one pan, and pairs beautifully with chilli, soups, barbecue, or even served on its own with a generous pat of butter.

Tips for Best Results

• Finely dice the jalapeños so the heat is evenly distributed throughout the cornbread.
• Remove seeds and membranes for milder spice, or leave some in for extra kick.
• Do not overmix the batter; overmixing can make the cornbread dense. Stir until just combined.
• Use freshly shredded cheese for better melting and flavour than pre-shredded cheese.
• Grease or line the pan well to ensure easy removal and even browning.
• Let the cornbread rest 10 minutes after baking before slicing so it sets properly.
• Optional: Sprinkle a little extra cheese on top before baking for a golden, cheesy crust.

Ingredients and Substitutions

• All-purpose flour: Provides the structure of the cornbread. For accurate measurement, spoon the flour into your measuring cup and level it with a knife—don’t scoop directly from the bag, which can pack it and make the bread dense. You can also substitute with whole wheat flour for a nuttier flavour or a gluten-free flour blend if needed, but the texture may be slightly different.
• Cornmeal: Gives the cornbread its classic texture and flavour. Use medium or fine ground cornmeal for best results. Coarser grinds will make the bread more rustic and grainy.
• Baking powder: A leavening agent that helps the cornbread rise and stay light. Make sure it is fresh; old baking powder can result in flat bread.
• Salt: Enhances flavour and balances sweetness. You can use table salt or fine sea salt.
• Granulated sugar: Adds a subtle sweetness to the bread. You can reduce the amount slightly for a less sweet cornbread or replace it with honey or maple syrup, keeping in mind that liquid sweeteners may slightly change the batter consistency.
• Milk: Moistens the batter and helps create a tender crumb. Use whole, 2%, or skim milk; for dairy-free options, almond, oat, or soy milk works fine. Make sure the milk is at room temperature to help the batter mix more evenly.
• Canola oil: Adds richness and keeps the cornbread moist. You can substitute with melted butter for a richer flavour or other neutral oils like vegetable or sunflower oil.
• Egg: Binds the ingredients together and contributes to structure and texture. Use a fresh egg and beat it lightly before adding to the batter.
• Fresh jalapeños, finely diced: Adds a gentle kick. Remove seeds and membranes for milder spice or leave some seeds in for extra heat. Make sure they are finely diced so the heat distributes evenly and you don’t get large spicy pockets.
• Shredded cheddar cheese: Adds savoury flavour and pockets of melted cheese throughout the bread. Freshly shredded cheese melts better than pre-shredded varieties. You can also use Monterey Jack, Colby, or a Tex-Mex blend depending on your taste preference.

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Jalapeño Cheddar Cornbread

Yields: 8 servings | Prep time: 10 minutes | Cook time: 25 to 30 minutes

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup granulated sugar
• 1 cup milk
• 1/3 cup canola oil
• 1 large egg
• 2 jalapeños, finely diced
• 3/4 cup shredded cheese (cheddar works well)

Directions

1. Preheat oven to 400 degrees Fahrenheit. Line an 8-inch round or square baking pan with parchment paper or grease it well.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk the milk, canola oil, and egg until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Fold in the diced jalapeños and shredded cheese.
6. Spread the batter evenly into the prepared pan.
7. Bake for 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted in the centre comes out clean.
8. Let cool slightly before slicing and serving.

Continue to Content

Yield: 8 servings

Jalapeño Cheddar Cornbread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Homemade jalapeño cheddar cornbread with a tender crumb, fresh jalapeños, and plenty of melted cheddar. An easy side for chilli or soup.

Print

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup granulated sugar
• 1 cup milk
• 1/3 cup canola oil
• 1 large egg
• 2 jalapeños, finely diced
• 3/4 cup shredded cheese (cheddar works well)

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Line an 8-inch round or square baking pan with parchment paper or grease it well.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk the milk, canola oil, and egg until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Fold in the diced jalapeños and shredded cheese.
6. Spread the batter evenly into the prepared pan.
7. Bake for 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted in the centre comes out clean.
8. Let cool slightly before slicing and serving.

Recommended Products

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• 
  Nordic Ware - 8" x 8" Square Cake Pan
• 
  Pyrex Basics 8 Inch Square Glass Baking Dish
• 
  Sweese 8x8 inch Square Porcelain Baking Dish

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 485Total Fat: 21gSaturated Fat: 6gUnsaturated Fat: 15gCholesterol: 49mgSodium: 554mgCarbohydrates: 61gFiber: 3gSugar: 11gProtein: 13g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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