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Jalapeno Cheddar Cornbread

This Jalapeno Cheddar Cornbread is a great side dish with a little kick to it. Made with cornmeal, jalapenos, buttermilk, cheddar cheese, amongst others, it’s sure to be a hit for those that love the familiar taste of cornbread, as well as those who love a little spice in their life. It’s also a great way to utilize your cast iron skillet. Best of all, this can be made in 30 minutes!

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It’s pretty simple to make this Jalapeno Cheddar Cornbread. Just make sure you slowly add the dry ingredients and not to over mix it. Once you fold in the cheese and jalapenos, all you need to do is pour the batter into your hot cast iron skillet, pop it in the oven, and patiently wait. We like to bake it for about 20 minutes which is just about the right time to get the tops and edges that golden crispy brown while keeping the middle soft.

When you are folding in the cheddar cheese and jalapenos, this is the time to add in anything else you want in your Jalapeno Cheddar Cornbread. This recipe has a great taste if you are looking for a little heat, but you could add bacon, scallions, or even sausage to give it some variety. This works well as a side for Mini Meatloaves and Stuffed Fajita Chicken.

Ingredients to Make Jalapeno Cheddar Cornbread:

  • butter
  • cornmeal
  • baking soda
  • salt
  • buttermilk
  • eggs
  • cheddar cheese
  • jalapenos

How to Make Jalapeno Cheddar Cornbread:

  1. Preheat the oven to 400 degrees. In a small cast iron skillet, melt butter over low heat.
  2. In a small mixing bowl combine cornmeal, baking soda and salt. Set aside.
  3. In a medium mixing bowl whisk together buttermilk and eggs. Slowly add dry ingredients and mix until just combined.
  4. Fold in cheddar cheese and jalapenos. Pour batter into a hot cast iron skillet.
  5. Bake in the oven for 20 minutes or until the top and edges are golden brown.

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jalapeno cheddar cornbread in a cast iron skillet with jalapenos on top

Jalapeno Cheddar Cornbread

Print Recipe
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes

Ingredients

  • 2 tablespoons butter
  • 2 cups cornmeal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 eggs
  • 1 ½ cups cheddar cheese, shredded
  • ½ cup jalapenos, sliced

Instructions

  • Preheat the oven to 400 degrees. In a small cast iron skillet, melt butter over low heat.
  • In a small mixing bowl combine cornmeal, baking soda and salt. Set aside.
  • In a medium mixing bowl whisk together buttermilk and eggs. Slowly add dry ingredients and mix until just combined.
  • Fold in cheddar cheese and jalapenos. Pour batter into a hot cast iron skillet.
  • Bake in the oven for 20 minutes or until the top and edges are golden brown.
Course: Breads
Servings: 8 servings

More Bread Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog

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