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Baking

Jalapeño Cheddar Cornbread

A soft and moist cornbread packed with sharp cheddar and fresh jalapeños for the perfect hint of heat.

By Daily Recipes Book· 🌍 American· August 19, 2026
Jalapeño Cheddar Cornbread
dailyrecipesbook.com
Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
8

This cornbread has become a favorite in my house because it is the perfect mix of cheesy, buttery, and slightly spicy goodness. The brown butter really makes the flavor stand out and gives it a lovely nutty richness that goes so well with the cornmeal.

I recommend using a cast iron skillet to get those beautiful, crispy golden edges that everyone loves. If you are worried about the spice level, just be sure to remove all the seeds from your jalapeños before chopping them up.

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 2 fresh jalapeño peppers, seeded and diced

Instructions

  1. 1

    Preheat your oven to 400 degrees Fahrenheit and place a 9 inch cast iron skillet inside to heat up while you prepare the batter.

  2. 2

    Melt the butter in a small saucepan over medium heat, letting it cook until it turns golden brown and smells slightly nutty, then set it aside to cool slightly.

  3. 3

    In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

  4. 4

    In a separate bowl, mix the buttermilk and eggs together.

  5. 5

    Pour the wet ingredients into the dry mixture and stir until just combined, then fold in the shredded cheese, diced jalapeños, and half of the browned butter.

  6. 6

    Carefully remove the hot skillet from the oven and pour the remaining browned butter into the pan to coat the bottom.

  7. 7

    Pour the batter into the hot skillet and bake for 20 to 25 minutes, or until the top is golden and a toothpick comes out clean.

  8. 8

    Let it cool for a few minutes before slicing and serving warm.

💡 Tips

This bread tastes best served warm straight from the oven. You can store leftovers in an airtight container at room temperature for two days or freeze individual slices for up to a month. It makes a perfect side dish for a hearty bowl of chili.

#cornbread#cheddar#jalapeno#baking#vegetarian

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