Cheddar Jalapeno Cornbread

Super moist and buttery with a cheesy kick makes this Cheddar Jalapeno Cornbread a unique version of classic cornbread which is irresistible and easy to prepare. Bakes perfectly in a skillet, muffin tin, baking pan, or even as cornbread sticks (I’ll explain how to use any one of these).

Why This Recipe Works

Cornbread is a perfect savory bread for just about any meal but works exceptionally well when the meal is extremely hearty such as a chili or stew.

There’s nothing complicated about preparing this type of bread and there’s no yeast involved. Just mix the ingredients and place them into a skillet, pan, or even a mold like these corn sticks. If you’ve already got tons to make try making this recipe for Thanksgiving instead of traditional bread.

This recipe is extremely versatile. You can make this cornbread into muffins, turn them into corn sticks using a cast-iron corn stick pan or even wedges using a cornbread skillet, or simply place it in a skillet.

Ingredients Needed

• Jalapeños: I prefer to use pickled jalapeños, which you can purchase in a jar or can at the grocery store. They have a slightly more subtle kick than fresh. You can also use fresh jalapeños too, just slice them and remove the seeds before chopping them up and adding them to the batter.
• Cheddar Cheese: you will needed shredded cheese for this recipe and because the pre-shredded cheese at the grocery store has additives and starches on it to keep it from sticking together I recommend purchasing a block of cheese and shredding your own. It will have a better taste and melt easily into the bread.
• Buttermilk: using buttermilk provides a slightly tangy flavor but also makes this cornbread dense, which is what you want with the chedder cheese and jalapenos. If you use regular milk, which you definitely can, it will make a springier version of the cornbread.

Step-by-Step Instructions

• Heat your pan. Preheat the oven to 425ºF and if using an iron skillet place it in the oven for 10 minutes to heat. If using a baking pan omit this step, but still preheat the oven.
• Mix the dry ingredients. In a large bowl whisk the cornmeal, sugar, baking soda, and salt together until well mixed.
• Add the buttermilk and egg. Using a separte small bowl whisk the buttermilk and egg together until combined and then add it to the cornmeal mixture.

• Add the filling. Add the cheddar cheese, scallions, jalapenos, and 2 tablespoons of the melted butter and stir it into the mixture until just combined.
• Grease the pan or skillet. Remove the pan from the oven and coat it in the remaining melted butter. If you’re not using an iron skillet just coat your pan in the melted butter.
• Bake. Quickly pour the batter into the skillet, pan, or cornstick pan and bake until the top is golden brown, and a toothpick comes out clean, 15 to 20 minutes (12 to 15 minutes if using a cornstick pan).

What to Serve it With

Cornbread goes with just about any main dish, but this cheddar jalapeno version works well with some of my favorite soups and chilis below. It’s a great bread to serve at Holiday dinners, especially Easter and Thanksgiving.

• Healthy Turkey Chili
• Game Day Chill
• Tuscan White Bean Soup
• Instant Pot Sausage and Lentil Stew

Storage Information:

• Leftovers: place any leftovers in an air-tight container and place it in the fridge for up to 5 days. Since there is cheese mixed into this bread it needs to go in the fridge.
• Freezing Instuctions: allow the bread to cool completely before placing it in a freezer-safe bag or container. It will last for up to 3 month in the freezer. To thaw, allow the cornbread to sit at room temperature or place it in the microwave for 20 to 30 seconds until it has softened.

Recipe Notes and Tips:

• No buttermilk? No problem! Make your own by placing 1 tablespoon of lemon juice in your measuring cup before filling it up to 1 cup. Then whisk it together for 30 seconds or so to sour the milk.
• A note on the buttermilk. Make sure to shake it well before measuring it out.
• I prefer to use stone-ground cornmeal, which has the germ and the bran left leaving it with a better texture and flavor overall.
• Adding the butter to the batter and also using it to great your skillet or pan is key for a rich flavor that produces a slightly crispy outer layer as well.
• Allow the batter to sit at room temperature for 10 minutes before scooping it into your prepared skillet or pan. This gives the cornmeal time to absorb the flavors as well as activate the baking. So prepare your batter first and then place your skillet into the oven to heat for 10 minutes. Once the skillet or cornstick pan is ready so will be the batter.
• Let it cool. Allow the cornbread to cool for 5 minutes before removing it from the pan.

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If you made this Cheddar Jalapeño Cornbread I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!