This Jalapeno Cornbread is buttery, cheesy and perfectly spicy! This classic Southern dish is sure to please!
Jalapeno Cornbread
It’s finally starting to cool down, which means it’s time for some cornbread! This Jalapeno Cornbread is a perfect version of a classic cornbread but with a little more kick. Cornmeal is combined with creamy buttermilk, sour cream, sharp cheddar, rich butter and spicy jalapenos to make this amazing dish!
Y’all love my Cheesy Cornbread so I decided to make a fun fiery version! This Jalapeno Cornbread is exactly what you want on a chilly evening. It’s warm, comforting and completely delicious. This meal would go perfectly with any soup, chili or sandwich. Homemade cornbread is very easy to make and will come out delicious every time!
Ingredients in Jalapeno Cheddar Cornbread
As always, here is a quick overview of the ingredients used in our spicy cornbread. For the complete recipe, just scroll to the bottom of the page.
- Cornmeal- not self rising cornmeal
- Butter, salt, baking powder
- Black pepper, buttermilk, sour cream
- Eggs, cheddar cheese, chopped jalapeno
How do I make this Jalapeno Cornbread recipe?
This homemade cornbread is ready in only 3 easy steps!
- Warm your oven to 400 degrees. Add your butter to your skillet (or divide among your muffin tin) and allow the butter to melt while the oven preheats.
- Combine the cornmeal, baking powder, salt, pepper, buttermilk, eggs and sour cream. Pour the melted butter from the skillet into the mix, being sure to leave enough in the skillet so that it remains coated. Add the cheese and jalapeno and mix well.
- Add your mix to a cast iron skillet or a cast iron muffin tin. Bake for 18-20 minutes in the muffin tin or 26-30 minutes in a skillet.
Do I need to cook my cornbread in a cast iron skillet?
Cast iron and cornbread just go together! You’ll get a deliciously crispy bottom if you cook your cornbread in cast iron- I highly recommend it. You can use a skillet or a cast iron muffin tin for this recipe. If you’re confused on cast iron maintenance, check out How to Season a Cast Iron Skillet.
Tips for the BEST Cornbread Muffins
- Don’t use self rising cornmeal- this recipe calls for traditional cornmeal
- I highly recommend using a cast iron skillet or muffin pan for this recipe
- You can use canned jalapenos, but for the best flavor use fresh!
- If you want some more spice, you can keep the seeds of the jalapeno or just add more chopped jalapeno
- I find that measuring out my ingredients beforehand makes everything easier- I recommend using this guide on How Many Cups in a Quart when measuring ingredients that can be a little tricky to measure out- like sour cream!
What should I serve with Cheddar Cornbread?
There are so many great options! Some of my favorite chili recipes are Turkey Chili, White Bean Chicken Chili or Buffalo Chicken Chili. As for soup, try my Taco Soup, Chicken Soup, Broccoli Cheddar Soup with Chicken or Chicken Spinach Soup. If you’re vegetarian, pair with Homemade Tomato Soup or Seasoned Black Beans!
How to Store Cornbread
Cornbread doesn’t keep very long- I would enjoy within three days. Store on the counter top covered in plastic wrap. You can also freeze cornbread- keep in a freezer safe bag and enjoy within 3 months of freezing.
More homemade cornbread recipes
- Vegetarian Chili Pie with Cornbread Topping
- Sweet Potato and White Cheddar Corn Muffins
- Mexican Cornbread
- Cheddar Zucchini Cornbread Muffins
Jalapeno Cornbread
Ingredients
- 4 tablespoons butter
- 1 1/2 cup yellow cornmeal NOT self rising cornmeal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon black pepper
- 3/4 cup buttermilk
- 1 cup sour cream
- 2 eggs beaten
- 1 1/4 cup sharp cheddar cheese shredded
- 1/2 cup seeded and chopped jalapeño
Instructions
- Heat the oven to 400 degrees. Place the butter in the cast iron skillet and put in the oven while it preheats, remove when butter has melted.
- In a large mixing bowl combine the cornmeal, baking powder, salt and pepper. Mix in the buttermilk, eggs and sour cream. Carefully pour the melted butter into the mixture, leaving some in the pan so it is greased. Fold in the cheddar cheese and peppers.
- Spoon the mixture into the hot cast iron skillet, place in the oven and bake 18-20 minutes if using smaller individual molds or 26-30 minutes if baking in one single large cast iron skillet.
I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.