This Jalapeno Cheddar Cornbread is a simple no-fuss recipe that packs a punch in the flavor department. The perfect side to any soup, stew, or chili!

Who knew cornbread could be made even more delicious with the addition of just two simple ingredients? This Jalapeno Cheddar Cornbread is a simple no-fuss recipe that packs a punch in the flavor department. You may never be able to go back to “plain” cornbread again after you try this flavor combination!

This side dish is the perfect accompaniment to any soup, stew, or chili. The jalapenos add a slight heat, but do not overpower it. If you prefer food to have more of a kick, do not remove all of the seeds from the jalapeno as that is where most of the heat lives. The addition of cheddar cheese adds a deeper richness to the already savory bread. When ready to serve, try topping the warm cornbread with butter and honey!

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Jalapeno Cheddar Cornbread

Ingredients for jalapeno cornbread

Here is what you need:

1/2 cup butter, melted
1/2 cup milk
2 eggs
1/4 cup honey
1 cup all-purpose flour
1 cup cornmeal
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/4 cups shredded cheddar cheese (reserve 1/4 cup)
1 large (or 2 small)  jalapeno, finely diced (reserve 2 Tbsp)

Coat a baking dish with non stick cooking spray

Step 1: Pre-heat oven to 400F. Grease an 8×8 glass pan with non-stick cooking spray. Set aside.

Whisk butter, milk and eggs together

Step 2: In a large bowl, whisk together the wet ingredients -butter, milk, eggs, and honey.

Add shredded cheese and chopped jalapeno to egg mixture

Step 3: Then to that same bowl add in all the dry ingredients- flour, cornmeal, baking powder, baking soda, salt, jalapeno (save 2 Tbsp to top the cornbread), and 1 cup cheese (save 1/4 cup to top the cornbread). Mix until combined into a smooth batter.

Pour into baking pan and top with jalapenos and shredded cheese

Step 4: Pour into prepared pan and bake for 25-30 minutes or until golden brown on top and toothpick inserted comes out clean.

Serve this jalapeno cornbread plain or with honey butter

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Step 5: Let cool for 15 minutes and serve plain or with butter and honey!

Jalapeno Cheddar Cornbread

This Jalapeno Cheddar Cornbread is a simple no-fuss recipe that packs a punch in the flavor department. You may never be able to go back to "plain" cornbread again after you try this flavor combination!

Course Side Dish
Cuisine American
Keyword Jalapeno Cheddar Cornbread
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9 pieces
Calories 255 kcal
Author Sammi Ricke

Ingredients

  • 1/2 cup butter melted
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup honey
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/4 cup cheddar cheese (reserve 1/4 cup)
  • 1 large jalapeno, finely diced (reserve 2 Tbsp)

Instructions

  1. Preheat oven to 400F. Grease an 8x8 glass pan with non-stick cooking spray. Set aside.

  2. In a large bowl, whisk together the wet ingredients -butter, milk, eggs, and honey.

  3. Then to that same bowl add in all the dry ingredients- flour, cornmeal, baking powder, baking soda, salt, jalapeno (save 2 Tbsp to top the cornbread), and 1 cup cheese (save 1/4 cup to top the cornbread). Mix until combined into a smooth batter.

  4. Pour into prepared pan and bake for 25-30 minutes or until golden brown on top and toothpick inserted comes out clean. Let cool for 15 minutes and serve plain or with butter and honey!

Other recipes you’ll love:

 Jalapeno Cheddar Cornbread | Southwest Cornbread | Quick & Easy Cornbread | Cornbread Recipe

Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup

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