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Jalapeño Cornbread is the perfect combination of sweet and spicy. Jazz up traditional cornbread with this simple to make recipe. It has the perfect amount of heat so that the entire family can enjoy it. Yum!

Two pieces of jalapeño cheddar cornbread stacked on a white plate, topped with slices of fresh jalapeño. In the background, a baking pan with more cornbread is visible, along with grated cheese, a black and white checkered cloth, and small decorative garlic bulbs.
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Today I’m sharing with you a delicious cheddar jalapeño cornbread recipe that I know your family will love. It has flavor in each bite and everyone is sure to love it. The entire recipe is so simple and you won’t ever buy those box mixes again.

Corn bread makes a delicious side dish to many recipes. You might also like to try Gluten Free Jalapeno Cheddar Cornbread Recipe.

Table of Contents

Why We Love This Recipe

My kids were scared of the jalapeños in there. They thought it was going to be too spicy but it wasn’t. It was the perfect amount of sweet and spicy.

The kids devoured them once they got over the fact that there was “green stuff” in their cornbread. It was definitely a hit all around! The cornbread cooked with the best texture and flavor.

Ingredients

Ingredients arranged on a countertop for making jalapeno cheddar cornbread. Items include two whole jalapeños, shredded cheddar, milk, oil, sour cream, cornmeal, flour, sugar, baking powder, salt, and an egg. Measuring cups and spoons are used for some ingredients.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

  • Cheese – Feel free to change the cheese to what you prefer. You can also use Monterey Jack or pepper jack cheese.
  • Additions – We also made this recipe with green onions for added flavor.

How to Make Jalapeño Cheddar Cornbread

  • Step 1 – Preheat the oven to 400 degrees F.
  • Step 2 – Spray a 9×9 baking pan with non-stick spray.
A white mixing bowl contains separate heaps of flour, cornmeal, sugar, and baking powder. A white spatula and a black and white checkered cloth are nearby. An egg, jalapeños, and cheddar sit ready for jalapeno cheddar cornbread in a greased baking pan positioned around the bowl on a speckled countertop.

Step 3 – In a large mixing bowl, stir together the flour, cornmeal, sugar, salt and baking powder.  

A large white mixing bowl contains a raw egg, melted butter, and a dollop of sour cream. Nearby, there are two jalapeños, a baking dish, a whisk, and a kitchen towel with a black and white checkered pattern—all the essentials for baking delicious jalapeno cheddar cornbread.

Step 4 – In a separate bowl, whisk together the sour cream, milk, egg and oil.  

A mixing bowl filled with jalapeno cheddar cornbread batter sits on a gray countertop. A gray and white checkered cloth and a white spatula are next to the bowl. Shredded cheddar cheese and two green jalapeños are in the background near a lightly greased baking pan.

Step 5 – Stir this wet ingredients into the dry ingredients until just combined with a wooden spoon.  

A cutting board with sliced and diced green jalapeños next to a knife with a red handle. Nearby, there is a bowl of grated cheddar cheese, a bowl of cornbread batter, and a greased baking pan—everything you need for jalapeno cheddar cornbread. A black and white checkered cloth is at the bottom left corner.

Step 6 – Finely dice one of the jalapeños and slice the other one in rounds. 

A white mixing bowl filled with jalapeno cheddar cornbread batter, shredded cheddar cheese, and chopped jalapeños rests on a gray countertop. A white spatula is in the bowl. Nearby are sliced jalapeños, shredded cheese, a baking dish, and a black-and-white checkered cloth.

Step 7 – Stir the diced jalapeños and most of the cheddar cheese (reserve ¼ cup of topping) into the batter. 

A square baking dish filled with jalapeno cheddar cornbread batter, topped with sliced jalapeños and shredded cheddar cheese. The dish is placed on a terrazzo countertop with a black-and-white checkered cloth draped nearby.

Step 8 – Pour into your prepared pan and top with the sliced jalapeños and cheddar cheese.  

  • Step 9 – Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
  • Step 10 – Allow to cool, and then cut and serve with butter.

Expert Tips

  • Type of Pan – There are 3 different types of pans that can be used for this recipe.  I usually use a metal or glass 9X9 baking dish. However, you can also use a cast iron skillet for this recipe. When using a cast iron skillet, warm up the skillet by putting it into the oven while it is preheating. 
  • Jalapenos – When mixing the jalapenos into the cornbread batter, make sure they are chopped in about the same size pieces. We like to chop them small for serving.
  • Prepare Pan – Make sure to spray the pan with cooking spray to easily serve the cornbread. This also helps to make cleanup a breeze.
A white plate holds two pieces of jalapeno cheddar cornbread topped with melted cheese. The plate is on a gray countertop with scattered jalapeño slices, shredded cheese, and a black-and-white checkered napkin. A pan of cornbread and a butter dish are nearby.

Serving Suggestions

Now if you are making cornbread, you need to make some chili and soup. Here are some recipes you just have to try:

Frequently Asked Questions

Can I Make Jalapeno Cornbread into Muffins?

Yes, this is a great recipe to make into muffins. You will need to reduce the cooking time to 12-14 minutes. I like making muffins when taking corn bread to a party so no one has to worry about cutting it to serve it. We love this silicone muffin pan and they pop right out. You can also try making mini corn bread muffins with this recipe. They are bite size but just as tasty as the regular size muffins. Make sure you have a mini muffin tin on hand to make these delicious little corn bread muffins. 

How to Know When Cornbread is Finish Baking

The cornbread is finished baking when the top is golden brown and the toothpick inserted comes out clean. Cooking time will vary but it bakes in about 20 minutes.

How to Store Leftover Cornbread

Store leftovers in an airtight container at room temperature. This corn bread will stay fresh for up to 1 week. If keeping in the pan, cover with plastic wrap or aluminum foil.

Can I Freeze Cornbread?

Yes, you can. In fact, we often make a double batch to have some for the freezer.
You can use freezer bags or an air tight container. This is especially helpful if you just need some to enjoy with a quick lunch or something similar.
It really is a time saver and so easy. I try to always keep some of this cornbread in the freezer. Everyone loves cornbread and it goes with so many things.
Put some in the freezer and you will be so glad you did. It will stay fresh for up to 3 months.

A square baking dish filled with golden-brown jalapeno cheddar cornbread, topped with sliced jalapeños. The dish is placed on a black and white checkered kitchen towel, and there is a metal spatula alongside it. Shredded cheddar cheese and additional jalapeño slices are visible nearby.

More Easy Cornbread Recipes

We love to hear from you. If you make Jalapeño Cornbread Recipe, please leave us a comment or a star review.

Review Pin Print
Close-up of two slices of jalapeno cheddar cornbread on a white plate. The cornbread is topped with jalapeño slices and melted cheddar cheese. A black and white checkered cloth, a baking pan with more cornbread, and scattered jalapeño slices and cheese are in the background.

Jalapeño Cornbread

4.66 from 35 votes
You have to try this easy cheddar jalapeño cornbread recipe. It is the perfect blend of spicy and sweet and your family will love this cornbread recipe.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 9
Cuisine American
Course Appetizer
Calories 319
Author Carrie Barnard

Ingredients

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Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Spray a 9×9 baking pan with non-stick spray.
  • In a large mixing bowl, stir together the flour, cornmeal, sugar, salt and baking powder.  
  • In a separate bowl, whisk together the sour cream, milk, egg and oil.  
  • Stir this mixture into the flour mixture until just combined.  
  • Finely dice one of the jalapeños and slice the other one in rounds. 
  • Stir the diced jalapeños and most of the cheddar cheese (reserve ¼ cup of topping) into the batter. 
  • Pour into your prepared pan and top with the sliced jalapeños and remaining cheddar cheese.  
  • Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
  • Allow to cool, and then cut and serve.

Recipe Notes

Store the leftover cornbread in an airtight container at room temperature for up to 1 week. 

Nutrition Facts

Calories 319kcal, Carbohydrates 28g, Protein 9g, Fat 19g, Saturated Fat 7g, Polyunsaturated Fat 6g, Monounsaturated Fat 4g, Trans Fat 0.1g, Cholesterol 46mg, Sodium 540mg, Potassium 137mg, Fiber 2g, Sugar 4g, Vitamin A 350IU, Vitamin C 4mg, Calcium 248mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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4.66 from 35 votes (32 ratings without comment)

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Comments

  1. Carrie Barnard says:

    yes you can.

  2. Kayla says:

    5 stars
    Do you put butter in the muffin pan and warm it before like you do the 9×9 pan? I love this recipe but have never done it with muffins!

  3. Carrie says:

    Sorry for the confusion Lisa. You’ll want to mix up the mix based on the package instructions. The packages that I used are just add milk only. If the packages that you use requires eggs then you would want to add those to the mix as well.

  4. Lisa says:

    I was confused. The box called for 1/3 cup milk and an egg. Your recipe said 1 1/3 milk, no egg. So I added 2 eggs and 1 1/3c milk. Had to increase cook time. Taking to bbq?

  5. Carrie says:

    I used a 9X9 baking pan for this recipe – I will clarify this in the post – Thank you!

  6. Sue says:

    Hi. Is this baked on a 9×2” rectangular pan or bread pan? Your recipe only says 9” pan. Thanks.
    Sue

  7. Cate Fausett says:

    5 stars
    I have never found a cornbread that I liked until this recipe! It was easy to follow and so delicious! Give this one a try! ??????????

  8. Carrie says:

    Yes, you definitely can use jarred jalapeños – I would use 1 Tbsp of diced jarred jalapeños for this recipe. Thank you!

  9. Terry says:

    Can you use jarred jalapeño? If so how much?

  10. Stacey Herrin says:

    5 stars
    This is my family’s FAVORITE! I use your homemade cornbread mix and make this EXACTLY per your recipe. Soooo soooo GOOOD! Perfect amount of sweet & spicy.

  11. Carrie says:

    Yes, you can use any brand of cornbread mix for this recipe. Thanks!

  12. Ken says:

    Hi Carrie,
    Looking forward to trying this recipe, but cannot find Martha White cornbread mix.
    Is there an alternative mix I can use?

  13. Joanne says:

    do you have a recipe without Martha’s corn bread package…….. to make from scratch?

  14. Carrie says:

    I would make the cornbread as directed.

  15. Darlene says:

    My cornbread mix calls for milk and eggs. Do I omit the eggs?