Jalapeño Cheddar Cornbread

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This delicious moist jalapeno cornbread recipe with cheddar cheese is loaded with flavor and so versatile.

Course Bread, Side Dish

Cuisine American

Keyword jalapeno cheddar cornbread, jalapeno cornbread

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 239kcal

Author Robin Gagnon

1 cup cornmeal (store-bought or homemade)
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoon granulated sugar or brown sugar (optional) adds a light sweetness to the cornbread

1½ cups sharp cheddar cheese , freshly grated
3 jalapeño peppers ,finely diced (seeds removed for mild heat) plus 1 or 2 to slice for topping (optional)

Preheat the oven to 400°F (205°C). Grease a 9x13 baking dish.
In a small bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, whisk eggs, buttermilk, oil (or butter), and honey until smooth.
Mix the dry ingredients into the wet. Mix gently just until combined; do not overmix.
Fold in the cheddar and diced jalapeños evenly.
Pour batter into prepared pan. Smooth the top lightly.
Arrange sliced jalapeños over the top of the cornbread batter. (optional)
Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before slicing. Serve warm.