Jalapeño Cheddar Cornbread (Side Dish)

This jalapeño cheddar cornbread is moist, buttery, and packed with just the right amount of heat. Baked golden in a skillet, it’s the perfect side dish for chili, BBQ, soups, or weeknight dinners. Crispy edges, soft center, and loaded with melty cheese—this cornbread never lasts long.

🕒 Time Breakdown

• Prep Time: 10 minutes

• Cook Time: 25–30 minutes

• Total Time: 40 minutes

🍽 Servings

• Makes 8–10 slices

🧾 Ingredients

(Perfect spot for Amazon affiliate links 👇)

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 2 tablespoons sugar (optional)

• 1 cup buttermilk (or milk)

• 2 large eggs

• ½ cup melted butter

• 1 cup shredded sharp cheddar cheese

• 2 fresh jalapeños, diced (remove seeds for mild)

• 1 tablespoon honey (optional, for sweet heat)

• 1 tablespoon oil or butter (for skillet)

🥣 Instructions

1️⃣ Preheat & Prep

Preheat oven to 400°F.
Place a cast iron skillet in the oven with oil or butter to heat.

2️⃣ Mix Dry Ingredients

In a large bowl, whisk together:

• Cornmeal

• Flour

• Baking powder

• Salt

• Sugar

3️⃣ Mix Wet Ingredients

In a separate bowl, whisk:

• Buttermilk

• Eggs

• Melted butter

• Honey (if using)

4️⃣ Combine

Pour wet ingredients into dry.
Stir until just combined (don’t overmix).

Fold in:

• Shredded cheddar

• Diced jalapeños

5️⃣ Bake

Carefully remove hot skillet and pour batter in.

Bake 25–30 minutes, until:

• Top is golden

• Center is set

• Toothpick comes out clean

6️⃣ Serve

Cool 5–10 minutes. Slice and enjoy warm.

🌶 Tips & Variations

• Milder: Remove jalapeño seeds

• Spicier: Add extra jalapeño or pinch of cayenne

• Extra Cheesy: Sprinkle more cheddar on top before baking

• Sweet Heat: Add 1 extra tablespoon honey

🍳 Tools to Use (Affiliate Friendly)

You can link these naturally:

• Cast iron skillet

• Mixing bowls

• Whisk

• Measuring cups & spoons

• Cheese grater