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    Home » Snacks

    Jalapeno Cheddar Cornbread

    January 31, 2021 By Kimberlee Ho 2 Comments

    Jump to Recipe Print Recipe
    Jalapeno Cheddar Cornbread | kickassbaker.com pin for pinterest with text

    Jalapeño Cheddar Cornbread the perfect snack for the big game! Or to dip in your chili. Or to snack on while watching Netflix. Or whenever you want, actually 😆.

    This cheesy cornbread is super delicious and satisfying. It comes together quickly and makes for easy snacking.

    The jarred jalapeños make quick and easy work of adding just the right amount of heat. And those crispy, cheesy edges! So good.

    picking up a piece of jalapeno cheddar cornbread out of a cast iron skillet

    Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.

    Cast Iron Cornbread

    When developing this recipe, I discovered making this cornbread in a cast iron skillet was the way to go. The skillet can be used directly on the stovetop to brown the butter then placed in the oven for baking.

    And the crispy edges created by the baked cheddar cheese in the cast iron skillet are reason enough to use it! Clean up is a breeze, too, with cast iron.

    To clean cast iron, I like to give the cast iron skillet a quick rinse under hot water. Then I use a scrub brush or paper towel to gently scrub off any residue.

    picking up a piece of jalapeño cheddar cornbread

    How to Make the Very Best Cornbread

    This recipe starts off by browning butter in the cast iron pan. To do this, simply place the butter in the skillet over medium heat. Swirl the pan to lightly coat the sides and bottom with butter. Watching the butter carefully so it doesn't burn, wait until the foam subsides and the butter turns a deep nutty brown color. Inhale deeply because it smells amazing!

    Pour the brown butter into a Pyrex measuring cup or heatproof bowl and set aside. Do not wipe out the pan, as the melted butter that's left in the skillet will help the cornbread get all crispy on the edges while baking.

    Next, mix the wet ingredients, then the dry and combine them. Add in the grated cheese and diced jalapeños then pour into the skillet, topping with more cheese, of course, then bake. It's that easy!

    jalapeno cheddar cornbread in a cast iron skillet

    Ingredients Needed to Make Jalapeño Cheddar Cornbread

    • Butter: I prefer to use unsalted butter. That way, I can control the amount of salt going into this recipe. if you only have salted, go ahead and use it, but be sure to cut by at least half the amount of salt called for in the recipe below
    • Cornmeal: The recipe calls for medium grind cornmeal, as this will produce the best texture in cornbread. If you can only find coarse cornmeal, you can pulse it in a food processor a few times to produce a finer texture. Fine ground cornmeal will work just fine in this recipe as well
    • All-purpose flour
    • Baking powder
    • Salt:  I prefer to use kosher salt, however, you can use whatever kind you have. Salts have varying levels of saltiness, so start out by adding just a little bit then adding more if you need to. You may want to add more or less than is called for in the recipe based on your preferences
    • Honey: Be sure to use runny honey for this recipe. If your honey has crystalized (this is completely normal), microwave it to loosen it up. Or, place the sealed jar of honey in a simmering pot of water until the honey loosens up
    • Buttermilk
    • Eggs: room temperature eggs work best here, as they'll incorporate into the batter much easier than will cold eggs. If you forgot to take your eggs out of the fridge beforehand, allow them to sit in a bowl of tepid (not hot or boiling!) water for 10 minutes to remove the chill from them before adding to the batter
    • Cheddar Cheese: I highly recommend buying a block of cheese and shredding it rather than buying the pre-shredded kind. The pre-shredded cheeses tend to have fillers and/or preservatives in them. I also recommend buying extra-sharp cheddar for this recipe, otherwise the flavor of the cheese will get lost in the baked cornbread
    • Jalapeños: The recipe calls for jarred jalapeños out of convenience. If you prefer to buy fresh, whole jalapeños, go for it!
    jalapeno cheddar cornbread ingredients with labels

    FAQs

    Can the cheddar cheese and jalapeños be substituted in this recipe?

    Yes! You can try all different mix-ins in equal amounts. Try mixing in corn kernels, bacon, crumbled cooked sausage, diced chipotles and even chopped apple.

    Can this recipe be made gluten-free?

    I have not tried making this cornbread gluten-free. The majority of the ingredients are gluten-free except the all-purpose flour.

    Try substituting the all-purpose flour for 1-for-1 gluten-free all-purpose baking flour such as Bob's Red Mill Brand. I would try adding a bit more buttermilk if using gluten-free flour as well, as gluten free flour tends to absorb more moisture than regular all-purpose.

    Can this recipe be made in a regular skillet (not cast iron)?

    Absolutely! Just be sure the skillet you're using is oven-safe before using in this recipe.

    Can the buttermilk be substituted in this recipe?

    Yes, buttermilk can be substituted in this recipe for any of the following ingredients:
    - 1 cup of milk with 1 tablespoon removed, add 1 tablespoon lemon juice or white vinegar and allow to sit for 5-10 minutes
    - sour cream mixed with water to thin it out
    - plain full-fat greek yogurt mixed with water to thin it out

    brown butter in a cast iron skillet
    whisking dry ingredients for cornbread
    mixing wet ingredients into dry for jalapeno cornbread
    whisking wet ingredients for jalapeno cheddar cornbread
    pouring wet ingredients into dry to make cornbread
    mixing cornbread batter
    mixing jalapeños and cheddar cheese into cornbread batter
    adding cornbread mixture to cast iron skillet
    ready to bake cornbread in a skillet

    Like this Jalapeno Cheddar Cornbread recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    jalapeno cheddar cornbread in a skillet

    Looking for more recipes like this one? Give these a try:

    • Honey Corn Muffins
    • Brioche Burger Buns
    • Jerusalem Bagels
    • Honey Wheat Sandwich Bread

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    picking up a piece of jalapeño cheddar cornbread

    Jalapeno Cheddar Cornbread

    Jalapeño Cheddar Cornbread is super delicious and satisfying for game day or any day! It comes together quickly, makes for easy snacking or as a side dish to your chili.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Course: All Recipes, Bread, Sides, Snack
    Cuisine: American
    Servings: 8 servings
    Calories: 419kcal

    Ingredients

    • 8 tablespoons unsalted butter
    • 1 ½ cups fine or medium grind cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • 1 ½ teaspoons kosher salt
    • ¼ cup honey
    • 1 ¼ cups buttermilk
    • 2 large eggs room temperature
    • 1 ½ cups extra-sharp cheddar cheese shredded
    • ¾ cup jarred jalapeños minced

    Instructions

    • Heat oven to 375°F (190ºC).
    • On the stove top, in a 12-inch cast iron skillet, melt the butter over medium heat.
    • Swirl the pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to make sure it does not burn).
    • Pour brown butter into a Pyrex measuring cup or heatproof bowl and set aside. (Do not wipe out the pan)
    • In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
    • In a separate bowl, whisk honey, buttermilk, eggs, and browned butter together.
    • Stir wet mixture into cornmeal mixture until just combined.
    • Stir in 1 cup shredded cheddar cheese and minced jalapeños until just combined.
    • Set aside while you warm the cast iron pan.
    • Warm cast iron skillet over medium heat for a minute or two then pour cornbread batter into the skillet.
    • Smooth the top with a spatula and sprinkle with remaining ½ cup shredded cheddar.
    • Bake until cornbread is deep golden brown, top is firm to touch, and a knife inserted in center comes out clean, about 25-28 minutes.
    • Let cornbread cool in the skillet for 10 minutes.
    • Run a butter knife around the edges to loosen then cut into triangles and serve.

    Notes

    Wrap cooled cornbread tightly in plastic wrap and store at room temperature for up to 3 days or in the fridge for one week. Warm briefly in the oven prior to serving

    Nutrition

    Calories: 419kcal | Carbohydrates: 42.3g | Protein: 12.2g | Fat: 23.2g | Saturated Fat: 13.1g | Cholesterol: 105.7mg | Sodium: 464.2mg | Fiber: 2.4g | Sugar: 11.3g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST

    Jalapeno Cheddar Cornbread | kickassbaker.com pin for pinterest with text

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    Reader Interactions

    Comments

    1. Ian

      May 21, 2021 at 12:59 am

      5 stars
      Made this for six people to accompany a chili night! It was a big hit, and there was plenty to go around. It was also very easy to make. I highly recommend you give this recipe a try for yourself and make sure you don't let your butter burn! It can happen fast! Great recipe

      Reply
      • Kim

        May 21, 2021 at 8:35 pm

        So happy to hear this Ian! And great tip - that butter can burn quickly, so best to keep an eye on it. Thanks!!

        Reply

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