Spice up dinner with this delicious and easy Jalapeno Cheddar Cornbread. It comes together in a snap with just a handful of ingredients.
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Looking for something a little different to go with your dinner tonight? This Jalapeno Cheddar Cornbread is incredibly easy to throw together and packed with spicy flavor.
We’re stepping things up from traditional cornbread and tossing in handfuls of fresh spicy jalapenos and sharp cheddar cheese. Great for weeknights and holidays alike.
Ingredients for Cheesy Jalapeno Cornbread
Thanks to a shortcut ingredient, the grocery list is short for this recipe. Here’s what you will need:
How to Make Jalapeno Cheddar Cornbread
Heat your cast iron skillet over medium heat. Once hot, add the butter and allow it to melt. Once melted, pour into a mixing bowl and set aside. A little butter will remain in the cast iron which will prevent it from melting.
Now prepare the jalapenos. You’ll need two large jalapenos. Slice one of them into thin rings. Mince the rest of them finely.
Add the milk, eggs and sour cream to the melted butter and whisk well. Set aside.
In a second bowl, stir together the cornbread mixes, sharp cheddar cheese (reserve some for topping the cornbread) and the diced jalapenos.
Add wet ingredients to the cornbread mixture and stir until just combined. Swirl the butter around the skillet and brush up the edges. Pour the prepared cornbread batter into the skillet.
Top the cornbread with the remaining shredded cheddar and the sliced jalapenos then bake.
I love baking cornbread in a cast iron skillet. It gives the cornbread a nice crust and always turns out perfectly.
That said, if you don’t have a cast iron skillet you could definitely bake this cornbread recipe in an 8×8 or 9×9 baking dish instead. If you’re using a square dish instead, check at 20 minutes then continue baking until a toothpick comes out dry.
Favorite Ways to Serve
My family loves drizzling honey over this cornbread before eating it. I’m more of a slathered in butter while it’s still hot kind of gal.
This cornbread goes amazingly well with chipotle chili and 5 bean vegetarian chili.
It would also be perfection alongside your beer can turkey breast this Thanksgiving.
Frequently Asked Questions
Can I make this into muffins? You sure can! Scoop into greased or paper lined muffin tins. Bake for 15 minutes then check to see if they are done.
Is this cornbread spicy? Yes, it has a nice kick to it. If you don’t like things spicy, make sure to to remove the seeds and ribs from the jalapenos before slicing and dicing.
How do I store the cornbread? Allow it to cool completely then store in an airtight container at room temperature. It will be good for about 4 days.
Can I freeze this cornbread? Yes, you can. Allow it to cool completely then wrap tightly with foil. Then place in a freezer ziplock bag. When you seal it, press as much air out of the bag as possible. Keep in the freezer for up to 2 months. Allow to thaw at room temperature when you’re ready to eat it.
More Bread Recipes
Jalapeno Cheddar Cornbread
- 3 Tablespoons butter
- 2 large jalapenos
- 2 8.5 ounce boxes cornbread mix
- 2 cups shredded sharp cheddar cheese, divided
- 2/3 cup whole milk
- 2 large eggs
- 1/4 cup sour cream
- Preheat oven to 400 degrees. Heat a 10.25-inch cast iron skillet over medium heat. Add butter and melt. Pour butter into a medium bowl and set aside. Swirl the butte that remains in the skillet around the bottom and sides of the skillet. Set aside.
- Slice one jalapeno into thin rings. Finely mince the second jalapeno.
- In a large mixing bowl, add cornbread mix, minced jalapeno and 1 1/2 cups shredded cheese. Stir.
- In the bowl with butter, add milk, eggs and sour cream. Whisk well then pour into the dry mixture. Mix until it just comes together. Pour the batter into the cast iron skillet.
- Top the cornbread batter with the remaining 1/2 cup shredded cheddar and jalapeno slices.
- Bake for 28 to 30 minutes, until a toothpick comes out dry.