Public Recipe
Jalapeño Cheddar Cornbread
Shared on 7/10/2025
This Southern-meets-Southwest cornbread has just the right kick from fresh jalapeños balanced by sharp cheddar. Cast iron gives it the signature crispy crust.
Prep Time
15 minutes
Bake Time
25-30 minutes
Difficulty
beginner
Yield
10-inch skillet
quick bread
cornbread
southern
Ingredients
- 180g (1½ cups) Yellow cornmeal medium grind
- 120g (1 cup) All-purpose flour
- 50g (¼ cup) Sugar optional, adjust to taste
- 10g (2 tsp) Baking powder
- 5g (1 tsp) Salt
- 240g (1 cup) Buttermilk
- 2 large (2 large) Eggs
- 60g (4 tbsp) Butter melted, plus 2 tbsp for skillet
- 2-3 (2-3) Jalapeños seeded and diced
- 100g (1 cup) Sharp cheddar shredded
Instructions
1
1
Preheat oven to 400°F (200°C). Put 2 tbsp butter in cast iron, place in oven while preheating.
2
2
Whisk cornmeal, flour, sugar, baking powder, salt.
3
3
In separate bowl, whisk buttermilk, eggs, melted butter.
4
4
Combine wet and dry. Fold in jalapeños and ¾ of the cheddar.
5
5
Carefully remove hot skillet. Pour batter into sizzling butter.
6
6
Top with remaining cheese.
7
7
Bake 25-30 minutes until golden and set. Toothpick should come out clean.
Equipment
- 10-inch cast iron skillet
- Large bowl
Tips
- •Hot skillet is essential for crispy bottom crust.
- •Remove seeds for less heat, leave them for more.
- •True Southern cornbread uses no sugar—adjust to preference.
- •Serve with honey butter or alongside chili.
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