Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread

This easy Skillet Cornbread is super moist, light fluffy and cheesy with a bit of a bite from the roasted jalapeno. You won't be able to stop eating it!

So how do you all like your cornbread? Me, I’m a Northerner, through and through. I like mine light and fluffy and moist and in this instance, with a bit of a bite from jalapeno. It’s not too much heat, but just enough to make you sit up and take notice.

Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread

This is easy eating, folks. No need to drench this cornbread in syrup or wash it down with beer (although you can if you want – you just don’t have to!) Jalapeno Cheddar Cornbread goes particularly well with chili and it’s so good you might just find yourself snacking on it. If there’s any leftover.

To roast the jalapeno for the cornbread, see my post on Fire Roasted Salsa. I generally buy more jalapenos than I need (Aldi sells them in packages by the dozen) and roast them all at once, then put the extra in the freezer in small ziplocs. That makes it easy peasy to use roasted jalapeno in just about any recipe.

Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread

This recipe has a surprise ingredient. Canned cream corn. I’ve gone my whole life without resorting to adding creamed corn to my cornbread – I mean, as far as veggies go, creamed corn isn’t high on my list unless it’s homemade. Now I’m wondering why I haven’t before – the results were incredible.

You’ll always want to look for deals on canned vegetables and use a coupon on top of the sale. Prices are generally lowest in the late summer and fall. I rarely see cornmeal on sale. When you bring any type of flour or cornmeal into your home, put it in the freezer for three days…just in case!

Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 1/4 cups flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 can of creamed corn
  • 3/4 cup butter, melted and slightly cool
  • 2/3 cup sugar
  • 2 jalapeno peppers, roasted, seeded if desired and chopped finely
  • 1 1/2 cups (6 ounces) grated cheddar cheese, divided, grated on the large holes of grater is best or the larger shreds if bought pregrated

Preheat oven to 400 degrees F. with the cast iron skillet inside.

In a medium-sized bowl, whisk together the flour, cornmeal, baking soda and salt. Set aside.

In another bowl, whisk eggs to blend together, then add the corn, butter and sugar. Whisk together. Fold in jalapenos and one cup cheese.

Add the wet ingredients to the dry and gently mix until just barely incorporated.

Carefully remove skillet from oven, spray with cooking spray, then scrape in the batter and smooth top. Top with remaining cheese, return skillet to oven and bake until the top is golden brown and the cornbread springs back when gently pressed with a finger, 20 to 25 minutes. Let cool slightly before serving.


I’ll be posting at Fiesta Friday 196, co-hosted by two of my favorite bloggers: Antonia @ Zoale.com and Jhuls @ The Not So Creative Cook


42 thoughts on “Jalapeno Cheddar Cornbread

  1. I adore cornbread, and yours looks delicious, especially with the cheese and peppers! I know everyone will love your cornbread over at Fiesta Friday. Happy Fiesta Friday!

  2. Wow Mollie– I’m pinning this! We do eat a lot of cornbread here, but you really raised the bar! It looks really amazing. and you’re right– perfect with chili. Do you shop a lot at Aldi?? They are building one close by us and I can’t wait to try it. We shopped in an Aldi when we vacationed on the coast the years we lived in Spain– I didn’t even know they were here until recently! How do you like it?? What do you like to get there? hugs friend!

    • Hi Rhonda – I usually buy vegetables and basics like canned tomatoes, flour, milk, etc. I always like to pick up their “gourmet” cheese, and I eat a lot of almonds and they usually have a great price on the bagged ones. I’ve heard good things about their frozen cheesecakes, but haven’t tried it. If I buy frozen fish or shrimp (we don’t have fresh here unless it’s very pricey and you really have to be careful of it) I usually pick it up there. I actually like some of their breads a lot. It’s small but easy to shop at.

  3. Oooo I’d love a piece of cornbread right now with a bowl of chilli. Great ingredients Mollie, I’m imagining the subtle sweetness and the spiciness of the jalapenos. Wow!!

  4. I love cornbread but haven’t made my own. I know, I know! I love that you put jalapeno peppers in this one – it sounds fantastic! Happy Fiesta Friday, Mollie! Thanks for sharing!

  5. I love the idea of a little zip in my cornbread. This looks perfect for chili! I need to follow your tip of roasting a bunch of jalapenos at once and freezing them as well!

  6. Well I’m a Northern girl with Southern roots who now lives in the West lol. Personally, I usually lean towards the salty, coarser cornbreads, but I’m fine with moist and sweeter ones too…like this one. It looks delicious Mollie 🙂

    • The cornbread I grew up with was flat and not so great…but we choked it down with syrup, lol!! This is probably anathema for a Southerner! But hey, I grew up in Iowa, surrounded by corn!

  7. Pingback: Jalapeno Cheddar Cornbread | My Meals are on Wheels

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