This cheesy, buttery Cornbread with a hint of jalapeño is a delightful twist on a classic. With a golden crust and moist, flavorful crumb, it’s perfect as a side or even on its own. Cheesy Jalapeño Cornbread is simple enough for anyone to make, and the flavors can be customized to your liking. Serve warm with extra butter for a delicious treat!
Generously butter a 9 inch (24 – 25 cm) baking pan and place it in the oven to heat while preparing the batter.
In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
In a separate bowl, combine the eggs, buttermilk, and melted butter, then pour this mixture into the dry ingredients, stirring until just combined. Fold in the shredded cheddar and diced jalapeño.
Carefully remove the hot pan from the oven, pour in the batter, and spread it evenly. Tap the pan gently on a flat surface to even out the top. Bake for 25–30 minutes or until golden brown. For extra color, broil for 2 minutes if needed.
Let the cornbread cool slightly before cutting, and spread butter on top if desired. Enjoy!
Pro-Tips
Properly Incorporate the Butter
When adding melted butter to the batter, make sure it’s slightly cooled but still liquid. This prevents the heat from scrambling the eggs or altering the consistency of the batter. Properly incorporating the butter ensures a rich, moist texture in your Jalapeño and Cheddar Cornbread.
Bonus Pro-Tip: Make the Crust Extra Cheesy!
For an extra cheesy, golden crust, sprinkle shredded cheddar over the top of the batter before baking. This layer caramelizes into a crispy, savory topping that’s irresistible.
Equipment - You can find the items below at our online store!