The cornbread was already delicious, but I decided to add shredded cheddar cheese and chopped Jalapeños to it. Because why not? Due to how spicy this Jalapeño Cheddar Cornbread is, I chose a thicker cornbread batter that incorporates sour cream and an extra egg to temper it. As a result, the cornbread is creamy, cheesy, moist, and spicy.
What Is the Level of Spice in This Cornbread?
It’s quite spicy. Despite scraping the seeds from the jalapeño, the heat of the cornbread still permeates well.
If you don’t like heat, simply make this plain cheddar cornbread or substitute mild diced green chiles for the jalapeños.
What Type of Baking Dish Should I Use?
My recipe worked well with both a ceramic and glass baking dish, and I’ve tested it with both. A square 8×8-inch dish would be ideal.
This could also be baked in a 10-inch cast iron skillet, though you may need to preheat it just a bit before adding the batter.
Jalapeño cheese cornbread muffins: Possible?
Yes, you can divide the batter evenly among ten muffin wells in a muffin tin and bake them at the same temperature.
In this case, since the muffins are smaller, the baking time will be shortened. Just check on the muffins after about 20 minutes, and continue to bake until they are golden brown around the edges.
How Should Jalapeño Cheddar Cornbread Be Stored?
After the cornbread has cooled completely, store it in an airtight container in the refrigerator for up to 4-5 days.
Or you can wrap the cornbread tightly in plastic wrap, bag it, and freeze it for a few months. Simply let it sit at room temperature for 15 minutes or microwave it for 30 seconds to thaw.
You can enjoy homemade chili with your cornbread by making it yourself!
Jalapeño Cheddar Cornbread Recipe
This rich, moist, and spicy Jalapeño Cheddar Cornbread is perfect for pairing with soup or chili.
Author: Beth
Prep Time: 15 mins / Cook Time: 35 mins / Total Time: 50 mins
Servings: 9 pieces
Ingredients
- 1 tsp butter ($0.04)
- 1 cup all-purpose flour ($0.15)
- 1 cup cornmeal ($0.38)
- 2 Tbsp sugar ($0.04)
- 1 Tbsp baking powder ($0.06)
- 3/4 tsp salt ($0.02)
- 4 oz. cheddar, shredded ($1.00)
- 2 jalapeños ($0.14)
- 1/2 cup sour cream ($0.58)
- 1/2 cup milk ($0.20)
- 2 large eggs ($0.42)
- 1/4 cup cooking oil ($0.16)
Instruction
- Preheat the oven to 400ºF. Use the butter to grease the inside of an 8×8 inch baking dish.
- In a large bowl, combine the flour, cornmeal sugar, baking powder, and salt.
- Remove the seeds from one of the jalapeños and finely dice it, then slice the second jalapeño into rounds. Add the diced jalapeño to the bowl with the flour, saving the sliced jalapeño to use as a topping.
- Add about ¾ of the shredded cheddar to the bowl with the flour mixture, saving the remaining to use as a topping. Stir the diced jalapeño and shredded cheddar into the flour mixture until evenly combined.
- In a separate bowl, whisk together the sour cream, milk, eggs, and oil.
- Pour the wet ingredients into the bowl with the dry ingredients and stir just until everything is moist (it’s okay if there are a few lumps).
- Pour the batter into the prepared baking dish and spread it out evenly. Top with the sliced jalapeños and the remaining shredded cheddar.
- Bake the cornbread for about 35 minutes, or until the center has puffed up and the edges are golden brown.
- Slice the cornbread into nine squares and serve warm.
Nutritional
Serving: 1 piece ・ Calories: 289 kcal ・ Carbohydrates: 28 g ・ Protein: 8 g ・ Fat: 16 g ・ Sodium: 450 mg ・ Fiber: 2 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Equipment
Our equipment section contains affiliate links to products we use and love. As an Amazon Associate, I can earn commissions on qualifying purchases.
Are you a cornbread fan? You can try these other cornbread flavors: Sweet Potato Cornbread, Lemon Blueberry Cornbread Skillet, Easy Homemade Cornbread (classic cornbread), or Hatch Chile Sweet Potato Cornbread.
Step by Step Photos of How to Make Jalapeño Cheddar Cornbread
First, preheat the oven to 400ºF. Then use about 1 tsp butter to grease the inside of an 8×8-inch baking dish. In a large bowl, combine 1 cup all-purpose flour, 1 cup cornmeal, 2 Tbsp sugar, 3 tsp baking powder, and ¾ tsp salt.
It is recommended that you remove the seeds from one jalapeño before finely dicing the pepper. Slice the second jalapeño into rounds and set them aside. Diced jalapeños will be incorporated into the batter, and the rounds will be tossed with the batter as toppings.
The diced jalapeño and most of the shredded cheddar cheese (about 14 ounces will be left over to serve as toppings) should be added to the bowl with the dry ingredients. Add the jalapeño and cheddar to the flour mixture and stir well.
In a separate bowl, whisk together ½ cup milk, ½ cup sour cream, 2 large eggs, and ¼ cup cooking oil.
Mix the wet and dry ingredients together.
You don’t need to over-mix. It’s okay if the mixture is a little lumpy. Stir until everything is moist.
Using an 8×8 inch baking dish, spread the cornbread batter, add the jalapeño sliced pieces, and top with the remaining shredded cheddar cheese.
Cornbread should be baked at 400 degrees Fahrenheit for 35 minutes until golden brown on the edges and puffed in the center.
Enjoy the warm cornbread with your favorite soup or chili!
