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Jalapeno-Cheddar Cornbread Recipe

Jalapeno-Cheddar Cornbread Recipe

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4.8 from 11 reviews

  • Author: Brandie Valenzuela


This Jalapeno-Cheddar Cornbread recipe pairs perfectly with a bowl of chili or your favorite BBQ dinner.


  • 1 1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 jalapeno pepper (stemmed, seeded, and finely chopped)
  • 1 cup Cheddar cheese (shredded, divided)
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons sugar
  • 1/2 cup frozen corn (thawed and chopped finely)
  • 8 tablespoons unsalted butter (melted and cooled)


  1. Preheat oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
  2. In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cayenne pepper. Once combined, stir in 1/2 cup shredded cheddar cheese and jalapeno.
  3. In another bowl, combine milk, eggs, sugar, and corn, whisking together to combine.
  4. Add milk/egg mixture to the dry ingredients; folding them together to just barely combine. Add melted butter and continue folding until dry ingredients are moistened.
  5. Pour batter into prepared baking dish. Sprinkle top with remaining Cheddar cheese. Bake for 25-35 minutes, or until toothpick insert in center comes out clean.


Adapted from Cook’s Illustrated Cookbook

  • Category: Breads
  • Method: Baking
  • Cuisine: Tex-Mex
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