cheesy jalapeno cornbread

This cheesy, buttery Cornbread with a hint of jalapeño is a delightful twist on a classic. With a golden crust and moist, flavorful crumb, it’s perfect as a side or even on its own. Cheesy Jalapeño Cornbread is simple enough for anyone to make, and the flavors can be customized to your liking. Serve warm with extra butter for a delicious treat!

Cheesy Jalapeño Cornbread Recipe

Cornmeal

Self-Rising Flour

Baking Powder

Baking Soda

Kosher Salt

Eggs

Buttermilk

Melted Butter

Shredded Cheddar Cheese

Jalapeño, finely diced (optional)

Generously butter a 9 inch (24 – 25 cm) baking pan and place it in the oven to heat while preparing the batter. 

In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. 

In a separate bowl, combine the eggs, buttermilk, and melted butter, then pour this mixture into the dry ingredients, stirring until just combined. Fold in the shredded cheddar and diced jalapeño. 

Carefully remove the hot pan from the oven, pour in the batter, and spread it evenly. Tap the pan gently on a flat surface to even out the top. Bake for 25–30 minutes or until golden brown. For extra color, broil for 2 minutes if needed. 

Let the cornbread cool slightly before cutting, and spread butter on top if desired. Enjoy!

Preheat Oven to 400°F (200°C)

Dear Chef Jean Pierre,

I cannot thank you enough for your incredible recipes and guidance. You've truly transformed my culinary journey. I used my usual buttermilk substitute—fresh milk and apple cider vinegar—and it paired so beautifully with the cornbread and jalapeños. The flavors were outstanding!

Before the pandemic, I could barely boil water, but thanks to your videos, I’ve become the full-time cook for our home. After 30 years of marriage, my wife couldn't be happier, especially now during our well-earned retirement. Your recipes have brought so much joy to our table—and to her heart. 

Most recently, I made two pumpkin cheesecakes, and they were sensational! I can confidently say the water bath is a game-changer for achieving that perfect creaminess. I made one without it, and while it turned out drier, even the neighbors loved it (I gave that one to them, of course)! 😊 The second cheesecake, however, might not make it to Thanksgiving—it’s just that good!

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Jalapeño Cheddar Cornbread has that perfect cornbread crust. This classic Southern cornbread is studded with cheesy cheddar and diced jalapeños.

Jalapeño Cheddar Cornbread Recipe

all-purpose flour

cornmeal

brown sugar

baking powder

baking soda

salt

cheddar

jalapeños (seeded and diced)

unsalted butter (melted)

buttermilk (shaken)

neutral oil

eggs (at room temperature)

scallions (ends trimmed and thinly sliced)

olive oil

unsalted butter (at room temperature)

flakey sea salt

Preheat your oven to 400 degrees F. Set your 10-inch cast iron on the stove.

In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Add the shredded cheddar and diced jalapeños and toss the dry ingredients together.

Place the skillet over medium-high heat and add the butter. When melted, swirl it around so that it coats the entire bottom of the pan, as well as the sides. Turn the heat off.

In a medium bowl or a large measuring cup, measure out the buttermilk, whisk in the eggs, and neutral oil. Lastly, pour in the melted butter (some butter remaining in the pan is great! don’t scrape it clean with a spatula). Whisk until combined. Pour the wet ingredients into the dry and mix no flecks of flour remain, being sure not to overmix the cornbread. Pour the batter into the buttered cast iron skillet and immediately transfer to the oven to bake until golden brown on top and until a skewer inserted into the center comes out clean, about 25 to 30 minutes

To Make the Cornbread:

In a small skillet set over medium heat. Add the scallions and cook until bright green and softened, about 1 minute. Add a pinch of salt and mix.

In a small bowl, add the softened butter and scallions. Mix together until combined. Add to a small bowl and sprinkle the top with flaky sea salt.

Serve with warm cornbread.

To Make the Scallion Butter:

This cornbread is delicious. I do add a can of cream style corn instead of the oil and it gives it an incredible texture.

Definitely a 5-star recipe, and the scallion butter was literally like the icing on the cake!!! The recipe was easy to follow. I took it to a work Thanksgiving potluck. I got so many compliments and requests for the recipe. Although I doubled the recipe, I ran out. Now the family is upset that I didn't make enough for them, so I am making it for Thanksgiving this year. Thank you

Love this recipe, I make it every year! Can I make this in a small muffin tray? If so, how long should I bake for?

I felt it was a bit too oily. 😕 Next time I’d omit the vegetable oil and only use the butter

Even my non-cornbread child loved this recipe! We went with a honey butter instead of the scallion butter (because I didn’t have scallions on hand) and it was amazing!

It was ok. A little spongy and not enough sweetness of cornbread. I would definitely add more sugar next time.

This is the best cornbread! I used 3/4 cup of masa harina and 1/4 cup of coarse cornmeal in place of the 1 cup of cornmeal and and extra jalapeno. So good! Thank you!

Absolutely love this recipe!! Thanks so much for sharing!

This recipe is so delicious!  I will definitely be making it again.

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