Description
Southern Cheddar Jalapeño Cornbread Bake is a moist, cheesy, and slightly spicy twist on classic cornbread, made with sharp cheddar, fresh jalapeños, and golden cornmeal — perfect as a side for BBQ, chili, or fried chicken.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar (optional)
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup shredded sharp cheddar cheese
- 2–3 jalapeños, seeded and finely chopped
- 1/2 cup corn kernels (optional, fresh or frozen)
Instructions
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix buttermilk, eggs, and melted butter.
- Pour wet ingredients into dry and stir just until combined.
- Fold in cheddar, jalapeños, and corn (if using).
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 22–25 minutes or until golden and a toothpick comes out clean from the center.
- Let cool slightly before slicing and serving.
Notes
- For extra heat, leave some jalapeño seeds or add a pinch of cayenne.
- Use a cast iron skillet for crispy edges and traditional Southern flair.
- Pairs perfectly with chili, BBQ ribs, or greens.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: cheddar cornbread, jalapeño cornbread, southern cornbread, cheesy bake, spicy side dish