Jalapeño Cheddar Cornbread

This crazy good Jalapeño Cheddar Cornbread gets its rock star status from two classic mix-ins: ooey gooey cheddar cheese and fiery jalapeño. The result is a kiss of heat blanketed by cheesy cornbread goodness.

We love this Fuffy Jalapeño Cheddar Cornbread! This crazy good cornbread gets a leg up from two classic mix-ins: ooey gooey cheddar cheese and fiery jalapeño. The result is a kiss of heat blanketed by cheesy cornbread goodness.

I almost kind of miss the days that I could get by on boxed cornbread mix. Mainly because homemade cornbread is DANGEROUS, yo!

It’s hot, fluffy, and delightfully buttery… I can’t resist diving in for a second slice.

Or third.

Or forth.

Or… just hand me the pan and no one get’s hurt!

I’ve been measuring out my own dry mix and storing it in mason jars in the pantry and it’s so gosh darn easy to whip up a pan of fluffy + fragrant cornbread that no bowl of chili in this house shall ever go without it’s cornbread counterpart.

If you’re team cuckoo-for-cornbread you totally get my obsession right? I love it so!

Jalapeño Cheddar Cornbread

Recently I decided to give my classic cornbread recipe the gold star treatment and jazz it up with fresh jalapeños and melty cheddar cheese. I mean, technically this is also a classic in it’s own right? It’s a fantastic combo that has been around for ages and for good reason too! The pairing is a total delight.

Did I mention that it’s freezer-friendly too? Oh yes! Enjoy a few squares now and stock the freezer with the rest for your next chili night!


Jalapeño Cheddar Cornbread Recipe
5 from 7 votes

Jalapeño Cheddar Cornbread

Fantastically fluffy Jalapeño Cheddar Cornbread FTW! This crazy good cornbread gets a leg up from two classic mix-ins: ooey gooey cheddar cheese and fiery jalapeño. The result is a kiss of heat blanketed by cheesy cornbread goodness.

Course Side Dish
Cuisine American
Keyword Jalapeño Cheddar Cornbread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 servings
Author Jenn Laughlin - Peas and Crayons


  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1 TBSP vinegar
  • 1/2 tsp baking soda
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup grated cheddar cheese (plus extra for topping)
  • 1/4 cup chopped fresh jalapeños (approx. 2 medium jalapeños)
  • 2 TBSP chopped green onion


  1. Preheat oven to 375 degrees F.
  2. Prep an 8x8 inch square pan by rubbing with butter or coconut oil.
  3. Combine yogurt, milk, and vinegar. Mix and set aside.
  4. Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.
  5. In a large pan or skillet over medium-high heat, melt your butter.
  6. Once melted, remove from heat and stir in sugar. Whisk until well blended.
  7. Next, quickly add your eggs and beat until well incorporated.
  8. Add in milk mixture and stir.
  9. Add jalapeños, green onion, and cheddar cheese and stir.
  10. Next add your cornmeal mixture and beat until very few lumps remain.
  11. Bake for 30-40 minutes. Insert a toothpick in the center to test for doneness. If it comes out clean the cornbread is ready! When it's at the 25 minute mark I like to sprinkle a little extra cheddar on top to get all hot and melty. Optional but delicious!
  12. Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!

Recipe Notes

Leftover cornbread can absolutely be frozen for later (woot) or stored on the counter for up to 4 days. I like to microwave leftover cornbread for a few seconds and spread with butter and a drizzle of raw honey. Warm and melty - YUM!

Jalapeño Cheddar Cornbread Recipe

There are a few cornbread recipes on this little blog of mine if you’re looking for some variety. You can snag my Jiffy-style cornbread muffins HERE or try your hand at a sweet dessert-y blueberry cornbread skillet HERE.

Next up I want to start testing a Gluten-Free variety b/c everyone needs a good wheat-free cornbread in their arsenal! If you have one you love, totally let me know!

crazy for chili? try one of these!

If you get a chance to try this Jalapeño Cheddar Cornbread, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!

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  • Emily

    5 stars
    I changed a lot of ingredients to make this gluten free & dairy free but it turned out absolutely delicious! Will never use another cornbread recipe again 🙂

    • So glad it was the perfect base for a GF + DF cornbread for ya Emily! I’d love to know the swaps so I can pass them along to friends that need them! xoxo

  • Mary Donlan

    Is it OK to double the recipe? Would I change any amounts?


    • Hi Mary! You should be able to double the recipe and bake it in two 8×8 pans with great results. If the batter was mixed into one larger pan I’m not sure how bake time would be influenced though based on thickness/dimensions, so you’d need to experiment there if you were changing the pan size.

    • Sarah

      5 stars
      I made a double batch and put it in a 9×13 pan. I baked it on 375 for about 45 minutes. It turned out great! Several friends told me they dont typically like cornbread because it is too sweet or too dry, but this was perfect! Thanks for the recipe!

  • Sandi

    5 stars
    My mom used to make a version of this recipe. I totally forgot about it until I saw your recipe. Can’t wait to make this.

    • Thanks Sandi! We seriously can’t stop making it!

  • Joanie

    5 stars
    I don’t think I’ll ever go back to my old cornbread recipe again. I loved the jalapeno and cheddar addition! Thank you for a wonderful recipe!

    • I’m so glad you’re loving the recipe Joanie – thanks so much!

  • Sheri

    Hi Jenn. Do you seed the jalapeños or use the whole thing, chopped up?

    • Hey Sheri! How spicy is too spicy for you? Hehe you can seed it for a more mild flavor, sprinkle a few seeds in for a bit of a kick, or go full blown fire and let all the seeds in on the fun. I like to seed mine and then sprinkle a few back in.

  • Paul

    5 stars
    Best cornbread I have had. It is replacing my grandmother’s recipe! Must try.

    • So super glad you enjoyed it! Thanks!

  • Shannon

    5 stars
    This cornbread was so amazing that I had to write my first fan girl comment – ever! I already love the broccoli cheese soup and decided to try another recipe from your blog….wow! Fluffy and light, just the right amount of cheese and jalapeño. Not the jalapeño cornbread of my childhood – better!

    • Shannon, you’ve totally made my day! I’m so glad you’re loving the soup and the cornbread recipes!! 🙂 Happy Holidays!

  • Deb

    5 stars
    This Jalapeño Cheddar Cornbread looks so delicious! Most cornbread is a little on the dry side, but yours looks so soft and fluffy! I’ve never made homemade cornbread before, but I’m going to make yours! Thanks for the recipe, Jenn!

    • Thank you Deb, I hope you get a chance to try it! Since realizing just how easy it is to whip it up from scratch I’m basically smitten with all things cornbread! 🙂

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