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Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread is savory cornbread that is made with sharp cheddar cheese, corn kernels, onions, and jalapeno peppers.

Course Side Dish
Cuisine American
Keyword Jalapeno Cheddar Cornbread
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 220 kcal
Author Amanda Rettke--iamhomesteader.com


  • 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)


  1. 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.

  2. In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.
  3. In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.

  4. Pour the egg mixture into the flour mixture and mix until well combined.

  5. Fold in cheese, corn, onion, and jalapeños.
  6. Carefully remove the skillet from the oven. Pour the batter into the hot skillet.

  7. Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)

  8. Let the cornbread cool for about 20 minutes before cutting and serving.