Cheddar Jalapeño Cornbread – The Perfect Sweet, Spicy, and Cheesy Combo

Cornbread is already amazing on its own—moist, buttery, and slightly sweet. But when you throw in melty cheddar cheese and a kick of jalapeño heat? It becomes next-level good.

This Cheddar Jalapeño Cornbread is crispy on the outside, soft on the inside, and just spicy enough to keep things interesting. It’s super easy to make and perfect for pairing with chili, BBQ, or even just eating straight from the pan with a slab of butter.

Oh, and don’t worry if you’re not into super spicy foods—you can adjust the heat level by using more or less jalapeño.

Why You’ll Love This Cornbread

✅ Cheesy, buttery, and a little spicy – The ultimate flavor combo.

✅ Takes less than 30 minutes – A quick, no-fuss recipe.

✅ Perfect texture – Crispy edges, soft and moist inside.

✅ Pairs well with everything – Chili, BBQ, soups, or just as a snack.

✅ Only 5 main ingredients – No complicated shopping list!

Ingredients (Just 5 Main Ones!)

• 1 cup cornmeal – Gives it that classic cornbread texture.
• 1 cup all-purpose flour – Helps keep it light and fluffy.
• 1 cup buttermilk – Adds moisture and slight tanginess (regular milk works too).
• 1 cup shredded cheddar cheese – The melty goodness that makes it irresistible.
• 1 large jalapeño, finely diced – Adjust based on your spice tolerance.

Bonus Ingredients (Highly Recommended! 👀)

• ¼ cup honey or sugar – If you like a slightly sweet cornbread.
• 1 egg – Helps bind everything together.
• 2 tsp baking powder – Ensures a fluffy rise.
• ½ tsp salt – Enhances all the flavors.
• 3 tbsp butter (for the skillet) – For that crispy, golden crust.

How to Make Cheddar Jalapeño Cornbread

Step 1: Prep Your Ingredients

Preheat your oven to 400°F (200°C). If using a cast-iron skillet (which you absolutely should), place it in the oven while it preheats to get it sizzling hot.

Step 2: Mix the Dry Ingredients

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

Step 3: Add the Wet Ingredients

Stir in the buttermilk, egg, and honey (or sugar, if using). Mix just until combined—don’t overmix, or your cornbread might turn out dense.

Step 4: Add the Good Stuff

Gently fold in shredded cheddar cheese and diced jalapeños. If you want a little extra heat, leave the jalapeño seeds in!

Step 5: Pour Into a Hot Skillet

Carefully remove the hot cast-iron skillet from the oven and add 3 tbsp butter. Let it melt and sizzle—this creates that crispy, golden crust.

Pour the cornbread batter into the skillet and spread it evenly.

Step 6: Bake to Perfection

Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 7: Let It Cool (If You Can Wait)

Let the cornbread sit for 5-10 minutes before slicing. Serve warm with butter, honey, or extra cheese on top.

How to Make It Even Better

🔥 Drizzle with honey or hot honey – Sweet + spicy = unbeatable.

🧄 Add roasted garlic – Mix in roasted garlic cloves for extra depth of flavor.

🥓 Crumble in some crispy bacon – Because bacon makes everything better.

🌽 Mix in whole corn kernels – Adds extra texture and a touch of sweetness.

🥑 Top with avocado slices – Perfect for a modern twist.

How to Store & Reheat

• Room temp: Store in an airtight container for 2-3 days.
• Fridge: Keeps fresh for up to a week.
• Freezer: Wrap slices individually and freeze for up to 3 months.
• To reheat: Warm in the oven at 350°F (175°C) for 5-10 minutes or microwave for 30 seconds.

Final Thoughts

This Cheddar Jalapeño Cornbread is proof that simple ingredients can create big, bold flavors. It’s cheesy, slightly sweet, a little spicy, and ridiculously easy to make.

Whether you’re dunking it into chili, pairing it with BBQ, or just enjoying a warm slice with butter, one thing’s for sure—you’ll want to make this again and again.