Go Back

Easy Homemade Cornbread with Jalapenos and Cheddar

Jalapeno cheddar cornbread bakes in an 8-inch square pan until golden, with a tender crumb, sharp cheddar, and finely chopped jalapeno in every slice. Serve it warm as an easy homemade side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 1 cup buttermilk
  • 1 egg large
  • 0.25 cup unsalted butter melted and cooled
  • 1 cup sharp cheddar cheese shredded
  • 1 jalapeno medium, seeded and finely chopped

Equipment

  • 1 8-inch square baking pan

Method
 

  1. Heat the oven to 400°F.
  2. Coat an 8-inch square baking pan with nonstick cooking spray.
  3. Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  4. In a medium bowl, whisk the buttermilk, egg, and melted butter.
  5. Pour the buttermilk mixture into the dry ingredients and stir just until combined.
  6. Fold in the cheddar and jalapeno.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let the cornbread rest in the pan for 10 minutes before cutting.

Notes

For a tender crumb, stir the batter just until combined. Refrigerate leftovers in an airtight container for up to 4 days; freeze yes, tightly wrapped, for up to 2 months. For a dairy-free version, use plant-based buttermilk, butter, and cheddar alternatives.