Dinner

Cheddar Jalapeño Cornbread Recipe

Bymia larkspur November 8, 2025November 8, 2025

Introduction

This Cornbread with Cheddar and Jalapeño is a flavorful twist on a classic favorite. With a perfect balance of cheesy richness and a mild spicy kick, it’s a crowd-pleaser that pairs wonderfully with chili or soups.

The image shows a group of golden brown skull-shaped cakes arranged on a metal cooling rack. Each cake has a detailed texture that mimics the contours of a skull, with darker golden spots highlighting the baked surface creating a slightly crispy look. A woman's hand is holding a wooden honey dipper, dripping honey over one of the cakes, giving a shiny, sticky layer on top. In the background, there are small orange and white pumpkins with some yellow flowers placed on a white marbled surface, adding a cozy autumn feel. A warm orange cloth is casually spread nearby, enhancing the fall theme. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Baking spray with flour, as needed
2 tablespoons unsalted butter
2 tablespoons honey
2 1/2 cups cornmeal
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sour cream, at room temperature
3/4 cup buttermilk, at room temperature
1 large egg, at room temperature
1 cup shredded cheddar cheese
1 cup corn kernels (fresh or thawed frozen)
2 tablespoons thinly sliced chives or scallions
1 jalapeño, finely diced

Instructions

Step 1: Preheat the oven to 375˚F. Liberally grease your baking pan with baking spray that contains flour. Set it aside.
Step 2: Melt the butter and honey together in a medium pan, stirring until well combined. Allow the mixture to cool slightly.
Step 3: In a medium bowl, whisk together the sour cream, buttermilk, egg, and the honey-butter mixture until smooth.
Step 4: In a large bowl, stir together the cornmeal, kosher salt, baking powder, and baking soda.
Step 5: Pour the wet ingredients into the cornmeal mixture and stir until no dry patches remain.
Step 6: Fold in the corn kernels, shredded cheddar cheese, sliced chives or scallions, and finely diced jalapeño.
Step 7: Pour the batter into the prepared pan, spreading it evenly.
Step 8: Bake for about 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 9: Remove the cornbread from the oven and allow it to cool in the pan for 5 to 10 minutes.
Step 10: Carefully unmold the cornbread and serve warm. It’s delicious on its own or alongside a bowl of chili.

Tips & Variations

For less heat, remove the jalapeño seeds before dicing.
Substitute cheddar with pepper jack cheese for extra spice.
Use fresh corn for the best sweetness, but frozen thawed corn works well too.
Adding a teaspoon of smoked paprika can enhance the smoky flavor.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the oven or microwave to maintain moisture and texture.

How to Serve

The image shows several golden brown skull-shaped cakes with a slightly crispy texture on a silver cooling rack. The skulls have detailed indentations for eye sockets, nose, and mouth that give a realistic 3D skull look. A woman's hand holds a wooden honey dipper above one cake, dripping shiny honey onto it. In the background, there are two pumpkins, one orange and one white, along with some small yellow flowers and an orange cloth, all set on a white marbled surface that contrasts with the warm colors of the cakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread gluten-free?

Yes, ensure your baking powder and baking soda are gluten-free, and use finely ground cornmeal labeled gluten-free to avoid cross-contamination.

Can I prepare the batter ahead of time?

It’s best to bake immediately after mixing to ensure a light texture, but you can refrigerate the batter for up to 2 hours before baking. Stir gently before pouring into the pan.