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cheddar jalapeño cornbread00
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Cheddar Jalapeño Cornbread Recipe

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • Cornmeal – The heart and soul of cornbread.
  • All-purpose flour – Keeps the texture soft instead of crumbly.
  • Baking powder – For lift and fluff.
  • Salt – Because bland bread is sad bread.
  • Sugar – Just enough for balance not dessert vibes.
  • Milk or buttermilk – Buttermilk gives extra tenderness IMO.
  • Eggs – Structure and richness.
  • Butter – Melted because flavor matters.
  • Sharp cheddar cheese – Freshly shredded is best. Pre-shredded works but we’re judging a little.
  • Jalapeños – Fresh seeded if you like things mild, not seeded if you live dangerously.

Instructions

  • Preheat and prep
  • Preheat your oven to 400°F (200°C). Grease a baking dish or cast-iron skillet generously. Cold pans are the enemy—warm ovens only.
  • Mix the dry ingredients
  • In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Keep it simple and evenly mixed. No lumps, no drama.
  • Add the wet ingredients
  • Stir in milk, eggs, and melted butter. Mix just until combined. Overmixing leads to tough cornbread, and nobody asked for that.
  • Bring in the stars
  • Fold in shredded cheddar and chopped jalapeños. Make sure they’re evenly distributed so every bite gets some love.