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

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


  • 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)


  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!