Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!
Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Do you enjoy cornbread as a side dish? We do, especially when it is paired with a big bowl of hot soup! A lot of times I use a recipe I’ve posted for Marie Callender’s cornbread, which is a traditional flavored, high-rising cornbread. It is a family favorite, especially when I make my recipe for chicken and dumplings!

Sometimes, however, I want to make cornbread with a bit more kick! My mom occasionally made “Mexican Cornbread” when I was growing up, which tastes very similar to this recipe (which I’ve had for over 20 years). This recipe for jalapeño cheddar cornbread is not too spicy at all, and has whole kernel corn, onions, and grated cheddar cheese in it, which adds texture, color, and flavor! It’s DELICIOUS, and today I want to share the easy recipe with you.

Prepare The Skillet Or Pan For The Cornbread First!

Generously grease or spray a 9″ oven-proof skillet, square baking dish, or pie pan on the bottom and sides (I use a cast iron skillet). Place the pan on the middle rack of your oven. Preheat the oven to 350° F, and let the oven preheat WITH THE SKILLET STILL IN THE OVEN. You want the skillet for the cornbread to be really hot when you add the batter, because this helps the edges to get crispy!

While the oven (and skillet) are heating, prepare the batter for the cornbread. Since the oven will typically take about 10 minutes to preheat, you have plenty of time to whip up the easy batter!

Prepare The Batter

Making the cornbread batter is REALLY easy! The first thing you need to do is measure the yellow cornmeal, flour, sugar, salt, baking powder and baking soda into a large mixing bowl. Whisk these dry ingredients together, until fully combined, and then set the bowl aside.

The dry ingredients for cornbread batter are added to a large mixing bowl.Flour, cornmeal and other dry ingredients are whisked together to mix.

In a SEPARATE mixing bowl, combine beaten eggs, buttermilk, oil, corn, onion, grated cheddar cheese, and sliced, de-seeded jalapeños. Stir these wet ingredients very well, until fully combined. **(See note in printable recipe card at the bottom of this post for easy substitutions for buttermilk, jalapeños or the whole kernel canned corn).

Pour the bowl full of the wet ingredients into the bowl with the dry ingredients. Stir the cornbread batter well, just until the batter is moistened and fully mixed. Now the batter for your jalapeño cheddar cornbread is ready to go! (See how easy that was?)

Onions cheddar cheese, jalapenos, eggs, etc. help flavor the cornbread batter.The wet ingredients are poured into the dry ingredients to make a batter.

Time To Bake The Jalapeño Cheddar Cornbread!

Once the oven is preheated, CAREFULLY remove the skillet or pan from the oven. IT WILL BE HOT! Immediately pour the cornbread batter into the skillet. You might even hear it sizzle when it hits the hot pan!

Bake the jalapeño cheddar cornbread (on a middle oven rack) at 350° F. for 30-35 minutes. When done, the cornbread should be golden brown on top, and a toothpick inserted into the middle should come out clean! Since ovens vary in temperatures, be sure to check it at the 30 minute mark to ensure you don’t overcook the cornbread!

Batter for jalapeño cheddar cornbread is poured into a heated skillet before baking..

Remove the finished cornbread from the oven, and let it cool for 2-3 minutes before attempting to slice and serve it.

When ready to serve, slice the jalapeño cheddar cornbread into 8 wedges (or pieces, if using a square baking dish). Lift each piece out of the skillet using a spatula, serve, and enjoy! We enjoyed our cornbread along with a bowl of my hubby’s favorite pinto beans and ham. This yummy cornbread was a perfect side dish (smeared with butter, of course!).

Baked jalapeño cheddar cornbread is golden brown on the top.A slice of the finished jalapeño cheddar cornbread is ready to eat!

Hope you are staying safe and well, during this month of “stay at home” guidelines. I pray you and those you love will soon have a chance to share a meal together, and enjoy each others company and hugs once again. I know we sure are looking forward to that day!

Take care, stay strong, and look for opportunities to serve or support others during this time, in whatever way you safely can. Have a GOOD day, and may God bless you with His love and presence!

Looking For Other BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. I have quite a few you might want to try, including:

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Original recipe source: unknown (wrote it down many years ago on a 3×5″ recipe card – original publication not noted)

Jalapeño Cheddar Cornbread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Category: Bread, Side Dish
Cuisine: American
Keyword: jalapeño cheddar cornbread
Servings: 8 pieces
Calories Per Serving: 315 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup yellow cornmeal
  • cup all purpose flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 large eggs , beaten
  • 1 cup buttermilk , see NOTES for substitution
  • ½ cup vegetable oil
  • 8 ounces canned whole kernel corn , drained - See NOTES for substitution
  • cup brown onion , finely chopped
  • 2 small fresh jalapeños , seeded, diced - See NOTES for substitution
  • ½ cup grated cheddar cheese
Instructions
  1. Generously grease or spray a 9" oven-proof skillet, square baking dish, or pie pan on bottom and sides. Place pan on middle rack in oven. Preheat oven to 350° F, leaving skillet in oven while it preheats. While oven (and skillet) are heating, prepare cornbread batter.

  2. Measure cornmeal, flour, sugar, salt, baking powder and baking soda into a large mixing bowl. Whisk together, until fully combined; set bowl aside.

  3. In a SEPARATE mixing bowl, combine beaten eggs, buttermilk, oil, corn, onion, cheddar cheese, and jalapeños. Stir well, until combined. Pour into bowl with the dry ingredients. Stir well, just until batter is moistened and fully mixed.

  4. Once oven is preheated, carefully remove skillet or pan from oven. IT WILL BE HOT! Immediately pour batter into skillet. Bake on a middle oven rack at 350° F. for 30-35 minutes. When done, cornbread should be golden brown on top, and a toothpick inserted into the middle should come out clean! Since ovens vary in temperatures, be sure to check it at 30 minutes, to ensure you don't overcook it! Remove finished cornbread from oven. Let it cool for 2-3 minutes before attempting to slice. When ready to serve, slice into 8 portions. Serve, and enjoy (with butter, if desired).

Recipe Notes

SUBSTITUTIONS -
No fresh jalapeños? You can substitute canned OR 2 Tablespoons chopped green bell pepper.
No buttermilk? Add 1 Tablespoon white vinegar to 1 C. milk. Stir, let stand for 5 minutes.
No whole kernel canned corn? Add 8 ounces canned cream style corn.

Nutrition Facts
Jalapeño Cheddar Cornbread
Amount Per Serving (1 piece)
Calories 315 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 14g88%
Cholesterol 57mg19%
Sodium 501mg22%
Potassium 289mg8%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 5g6%
Protein 8g16%
Vitamin A 221IU4%
Vitamin C 6mg7%
Calcium 137mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Jalapeño Cheddar Cornbread

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