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Jalapeno Cheddar Cornbread

Sweet and spicy, moist and cheesy, this homemade Jalapeño Cheddar Cornbread is baked in a cast iron skillet. Omit the savory jalapeño cheddar for a perfect everyday go-to cornbread recipe. Either way, goes great with a hot bowl of soup or as a stand-alone side dish for any meal!
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Course: Bread
Cuisine: Mexican
Keyword: cheddar cheese, cornbread, jalapenos, spicy, thanksgiving
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 394.55kcal


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup salted butter, melted
  • 1/4 cup honey
  • 1 cup shredded cheddar cheese
  • 1 jalapeno pepper seeded and diced
  • Extra jalapeno slices and honey for topping optional


  • Preheat oven to 400 degrees F and generously coat a cast iron pan (or a square 9×9 baking dish) with cooking spray and set aside. In a medium bowl, combine the cornmeal, flour, sugar, baking powder and salt. Mix well and set aside.
  • In a large bowl, combine the eggs, milk, butter and honey. Mix with a wooden spoon until just combined and stir in the dry ingredients. Fold in the cheese and diced jalapeno. Pour the mixture into the prepared pan. Top with jalapeno slices and a few drizzles of honey, if desired. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through in the center. Cut and serve!


If you really don’t like spicy food at ALL, don’t dismiss this recipe. Simply omit the peppers altogether (sigh) and throw in an extra little bit of grated cheddar cheese. Make it sharp cheddar! Or cherry tomatoes or a can of sweet corn kernels. Or how about some cooked, chopped bacon? Green onions would be amazing, as well.
This cornbread only takes 30 minutes to make, from start to finish. I LOVE THAT! It is a great addition to any holiday or family meal and it also goes great alongside a steaming bowl of chili or Chicken Wild Rice Soup or Chicken and Dumplings.
If you do not have a cast iron skillet, use a square baking dish or pie plate instead. You may need to adjust baking time, so use your oven light for peeking!


Calories: 394.55kcal | Carbohydrates: 49.64g | Protein: 8.91g | Fat: 18.7g | Saturated Fat: 10.81g | Cholesterol: 93.44mg | Sodium: 609.81mg | Fiber: 1.66g | Sugar: 23.74g