Jalapeno Cheddar Cornbread is savory cornbread that is made with sharp cheddar cheese, corn kernels, onions, and jalapeno peppers. If you prefer sweet cornbread, check out this cornbread recipe that is made with cake mix. And be sure to pair it with my amazing Homemade Chili!

Overhead of Jalapeno Cheddar Cornbread in a Skillet

Jalapeno Cheddar Cornbread

Cornbread recipes come in both sweet and savory varieties. This Jalapeno Cheddar Cornbread is definitely a savory cornbread; no sugar is added in this recipe and there is a spicy kick in every bite from the jalapeno peppers. Plus, there is added corn, onions, and cheese. I also have Jalapeno Cheddar Cornbread Muffins you will want to try!

Cut Into Skillet Jalapeno Cornbread

Jalapeno Cheddar Cornbread Ingredients

Cornbread is not hard to make, so skip the cornbread mix at the store and make your own.

Cornmeal: Cornmeal is ground yellow corn. I recommend sticking with yellow cornmeal (as opposed to white) for a stronger flavor.

Buttermilk: Buttermilk is one of the wet ingredients (along with eggs and oil) that the cornmeal will soak in. If you don’t have any on hand, make your own homemade buttermilk.

Corn: Just a cup of sweet corn kernels is all you will need to add some texture to the cornbread.

Jalapeno Peppers: I used two jalapeno peppers, seeded and diced, in the cornbread. Yes, you will get a jalapeno flavor in every bite. If you don’t want such a strong flavor, just use one jalapeno. If you want extra spice, look for jalapenos that are ‘stressed’, or have white streaks running down the length of the pepper.

Ingredients for Jalapeno Cheddar Cornbread

How to Make Jalapeno Cheddar Cornbread

To get started making this cornbread, you will need an 8-inch cast-iron (or oven-safe) skillet. If you do use a 9-inch skillet, the cornbread will be a little thinner and you will need to watch the baking time. You could also use an 8-inch square baking dish. IMPORTANT TIP: If you do use a baking dish, as opposed to a skillet, you do not need to heat up the baking dish in the oven.

First, grease the oven-safe skillet and place it in a cold oven. Preheat the oven to 350°F and let the skillet heat up as the oven heats. While the oven and skillet are preheating, prepare the batter.

In a medium bowl, combine the whisked eggs, oil, buttermilk, and cornmeal. Let the cornmeal soak in the wet ingredients as you prepare the remaining ingredients, or for about ten minutes. Then, in a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 

Add the cornmeal mixture to the flour mixture and mix until combined. Fold in the shredded cheese, corn, onion, and jalapeno peppers.

Adding Jalapeno Cheddar Cornbread Batter to Hot Skillet

Finally, carefully remove the hot skillet from the preheated oven and pour the batter into the hot skillet.

Bake the jalapeno cheddar cornbread for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out with a few dry crumbs, but no wet batter. Let the bread sit for about 20 minutes before cutting and serving. Store cornbread in an airtight container for 1-2 days at room temperature, or up to five days in the refrigerator.

Slice of Jalapeno Cheddar Cornbread on a Plate

More Bread Recipes

5 from 23 votes

Jalapeno Cheddar Cornbread

Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Jalapeno Cheddar Cornbread is savory cornbread that is made with sharp cheddar cheese, corn kernels, onions, and jalapeno peppers.


  • 2 large eggs, whisked
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • cups sharp cheddar cheese, shredded
  • 1 cup corn kernels
  • ½ white onion, diced
  • 2 medium jalapeno peppers, seeded and diced (approximately ½ cup)


  • Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.
  • In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.
  • In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.
  • Pour the egg mixture into the flour mixture and mix until well combined.
  • Fold in cheese, corn, onion, and jalapeños.
  • Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
  • Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)
  • Let the cornbread cool for about 20 minutes before cutting and serving.

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Reader Comments

  1. 5 stars
    So I made this tonight for a Christmas church potluck and I’m just gonna tell you it was loved, delicious and so not bleh smh. They ate it ALL! I will make again!!!

  2. 5 stars
    I appreciate a good southern cornbread recipe that is not sweet. This is a great recipe amd the cornbread was delicious!

  3. Missing a sweet element. It was very bleh in flavor. No depth. Cornbread needs that hint of sweetness and this recipe is void of that. I know you have a honey recipe. But it’s not that because I always drizzle honey over my cornbreads and it was STILL BLEH.

    1. hahahaha Hi “Your Mom”. That’s rich.
      You are welcome to add sugar to the cornbread. This is definitely not meant to be sweet, and is the reason I didn’t add any sweetness. It should have heat from the jalapeno and flavor from the cheese. If yours was “blah” you may have gotten a mild jalapeno or used a flavorless cheese.

    2. First of all this isn’t a corn bread with sugar or honey. Y’all get out of here with that. If you’re looking for sweet cornbread then go somewhere else. I def don’t like sweet cornbread in my beans or savory dishes. That is what the bleh cornbread is for plus it’s not bleh it has buttermilk in it and all the other trimmings.

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