This post may contain affiliate links. Please read our disclosure policy.

This Cheddar and Jalapeño Cornbread combines sharp cheddar cheese with tangy pickled peppers for the perfect balance of spicy and savory. Ready in under 30 minutes with simple pantry ingredients!

A square baking pan of cheddar and jalapeno cornbread sits on a wooden table. Two plates each hold a cheesy slice with a fork, and a small bowl contains pickled jalapeño slices.


 

Quick Recipe Overview

A slice of cornbread with jalapeños on a white plate with a fork, next to a bowl of sliced jalapeños and a pan of cornbread, all on a wooden table.

WHAT: A moist quick bread featuring yellow cornmeal, sharp cheddar cheese, and tangy pickled jalapeños baked until golden.

WHY: The combination of creamy melted cheese and zesty peppers transforms basic cornbread into an irresistible side dish everyone requests.

HOW: Mix dry ingredients, fold in wet ingredients with cheese and jalapeños, then bake until golden and perfectly set.

Jump to Recipe

Table of Contents

Why I Love Making Cheddar and Jalapeño Cornbread

This jalapeño cornbread includes cheddar cheese in every single bite, making it one of those recipes that disappears faster than I can cut it into squares. The first time I brought this to a family barbecue, my brother-in-law ate four pieces before we even served the main course!

What makes this jalapeño cheddar cornbread special is the balance. The pickled jalapeños add brightness and just enough heat without overwhelming the sweet, tender crumb. Unlike fresh peppers that can be unpredictable, pickled ones give you consistent flavor every time. The sharp cheddar melts throughout, creating little pockets of gooey cheese that make each bite incredibly satisfying.

I love how forgiving this recipe is. Even if you overmix slightly or your oven runs a bit hot, you’ll still end up with delicious cornbread. It’s become a new favorite side dish for chili nights, pulled pork dinners, and any time I need something comforting that comes together quickly with ingredients I usually have on hand.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

I always grate my own cheese because it melts better. Pre-shredded cheddar is coated with anti-caking agents that just won’t melt the same way.

Freshly grated sharp or extra-sharp cheddar is what creates those incredible pockets of gooey, melted cheese in every single bite. I do love sharp cheddar!

When it comes to mixing, less is more. Stir just until the dry ingredients are moistened, lumps and all. Those lumps actually disappear in the oven, but overmixing develops gluten that turns your cornbread tough and dense instead of tender and crumbly.

Ingredient Notes

Yellow Cornmeal: Use fine-ground yellow cornmeal, not cornmeal mix (which already contains leavening and other ingredients). Medium grind works too, but creates a slightly coarser texture.

Pickled Jalapeños: Available in varying heat levels from tamed to extra hot. Choose based on your preference — I typically use regular heat, which gives a nice kick without overwhelming the other flavors.

Sharp Cheddar Cheese: The sharpness is important for flavor impact. Mild cheddar gets lost against the jalapeños. Extra-sharp works beautifully if you love bold cheese flavor.

Neutral Oil: Vegetable, canola, or grapeseed oil all work well. The neutral flavor lets the cheese and jalapeños shine. Avoid olive oil, which can taste too strong in cornbread.

See the recipe card below for full information on ingredients and quantities.

A tray with bowls containing cornmeal, sugar, flour, baking powder, milk, an egg, sliced jalapeños, a stick of butter, and a small bowl of oil, arranged on a light surface.
A square baking pan of cheddar and jalapeno cornbread sits on a wooden table. Two plates each hold a cheesy slice with a fork, and a small bowl contains pickled jalapeño slices.
No ratings yet

Cheddar and Jalapeño Cornbread Recipe

By: Melissa Griffiths
This Cheddar and Jalapeño Cornbread combines sharp cheddar cheese with tangy pickled peppers for the perfect balance of spicy and savory. Ready in under 30 minutes with simple pantry ingredients!
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 9
Pin Recipe Rate Recipe Print Recipe
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 1 cup all-purpose flour, not self-rising
  • 1 cup yellow cornmeal, fine ground (not cornmeal mix)
  • ⅓ cup granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ⅓ cup neutral oil
  • 1 large egg
  • 1 cup milk, or almond milk
  • 8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
  • ½ cup pickled jalapeños, chopped and drained very well

Instructions 

  • Preheat the oven to 400° F. Grease a 9-inch square metal baking dish well.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
    1 cup all-purpose flour, 1 cup yellow cornmeal, ⅓ cup granulated sugar, 1 teaspoon salt, 1 ½ teaspoons baking powder
  • Make a well in the center. Add the oil, milk, and egg. Stir just until combined; a few lumps are fine.
    ⅓ cup neutral oil, 1 large egg, 1 cup milk
  • Gently fold the cheese and jalapeños into the batter. (You can reserve just a bit of each to sprinkle over the top of that batter if you'd like).
    8 ounces sharp cheddar cheese, ½ cup pickled jalapeños
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 30–35 minutes, until deeply golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Let cool for 10–15 minutes before slicing to allow the cheese to set.

Notes

Jalapeño Heat Levels: Pickled jalapeños come in lots of varieties. You can find them “tamed” that have less heat and even extra hot; just use what you like or have on hand.
Cheese Variations: When it comes to cheese, though, if you want to switch it up you can also use something like pepperjack and if you want it extra hot, find a habanero cheddar (Cabot makes a great one).

Nutrition

Serving: 1piece, Calories: 349kcal, Carbohydrates: 33g, Protein: 11g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 47mg, Sodium: 638mg, Potassium: 153mg, Fiber: 2g, Sugar: 9g, Vitamin A: 451IU, Vitamin C: 1mg, Calcium: 259mg, Iron: 2mg
Like this recipe? Rate and comment below!

How To Make Jalapeno Cheddar Cornbread

A tray with bowls containing cornmeal, sugar, flour, baking powder, milk, an egg, sliced jalapeños, a stick of butter, and a small bowl of oil, arranged on a light surface.

Step 1: Gather all the ingredients and preheat the oven to 400°F. Grease a 9-inch square metal baking dish well.

A glass bowl with cornmeal batter and a spatula next to a wooden board holding shredded cheddar cheese and chopped jalapeños on a light surface.

Step 2: In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. Make a well in the center. Add the oil, milk, and egg. Stir just until combined; a few lumps are fine. Gently fold the cheese and jalapeños into the batter.

A square metal baking pan filled with unbaked cornbread batter, topped with shredded cheddar cheese and chopped jalapeños, on a light-colored surface.

Step 3: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until deeply golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

A slice of cornbread topped with jalapeños sits on a white plate with a fork. A pan of more cornbread and another plate with a slice are in the background, along with a small bowl of jalapeños.

Step 4: Let cool for 10–15 minutes before slicing to allow the cheese to set. Serve and enjoy!

Substitutions & Variations

Cheese Options

Swap sharp cheddar for pepper jack cheese to amplify the heat, or try Monterey Jack for a milder version. For something special, use habanero cheddar (Cabot makes an excellent one) for serious spice lovers. You can also mix half cheddar and half pepper jack for layered flavor.

Pepper Variations

Replace pickled jalapeños with diced green chiles for mild heat, roasted poblanos for smoky flavor, or fresh serrano peppers if you want it spicier. Banana peppers offer tang without much heat.

Buttermilk Version

Substitute buttermilk for regular milk and reduce baking powder to 1 teaspoon while adding ½ teaspoon baking soda. This creates an even more tender crumb with subtle tanginess.

Add-Ins

Stir in ½ cup of corn kernels (fresh, frozen, or canned and drained) for extra texture and sweetness. Crumbled cooked bacon or diced green onions add another layer of flavor.

Sweetness Level

Reduce sugar to 2 tablespoons for less-sweet cornbread that pairs better with savory dishes, or increase to ½ cup if you prefer classic sweet cornbread.

Gluten-Free

Replace all-purpose flour with a 1:1 gluten-free flour blend. The cornbread will be slightly more crumbly but still delicious.

A slice of cornbread with jalapeños on a white plate with a fork, next to a bowl of sliced jalapeños and a pan of cornbread, all on a wooden table.

FAQs for Cheddar and Jalapeño Cornbread

Can I use fresh jalapeños instead of pickled?

Yes, but the flavor will be different. Fresh jalapeños are hotter and lack the tangy brightness pickled ones provide. If using fresh, remove the seeds and membranes to control heat, and add 1 tablespoon of white vinegar to the wet ingredients to replicate that tangy flavor.

Can I make this in a cast iron skillet?

Yes! A cast iron skillet creates an exceptionally crispy crust. Preheat your 10-inch skillet in the oven with a tablespoon of butter or oil. When the batter is ready, carefully pour it into the hot skillet. The baking time remains the same, but you will get an even crispier bottom and edges.

Why is the center of my cornbread gummy?

The most common culprit is excess liquid from the jalapeños. Make sure to drain your pickled jalapeños thoroughly and even pat them dry with paper towels before adding them to the batter. Another cause could be underbaking — the cornbread needs a full 30-35 minutes and should be deeply golden on top. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Why is my cornbread dry?

Overbaking is the most common culprit. Check your cornbread at 30 minutes — it should be deeply golden with a toothpick coming out with just a few moist crumbs. Also, measure your cornmeal correctly using the spoon-and-level method rather than scooping directly from the bag.

A slice of cornbread with jalapeños on a white plate with a fork, next to a bowl of sliced jalapeños and a pan of cornbread, all on a wooden table.

My Best Tips for Making Jalapeño Cornbread

☞ Drain Jalapeños Thoroughly: Excess brine will make your cornbread gummy in the center. After draining, spread the chopped jalapeños on paper towels and pat them completely dry before adding to the batter.

☞ Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly grated sharp cheddar creates those beautiful melted pockets throughout the cornbread and gives you much better flavor. It only takes a few extra minutes and makes a noticeable difference. (I shred a big block of both sharp cheddar and mozzarella during meal prep sessions and store them in airtight containers in the fridge to use throughout the week.)

☞ Reserve Some Toppings: Save a small handful of shredded cheddar and a few jalapeño slices to sprinkle on top of the batter before baking. This creates an attractive, appetizing appearance and ensures every piece gets visible cheese and peppers.

☞ Let It Cool Before Slicing: Those 10-15 minutes of cooling time aren’t optional. The cheese needs time to set, otherwise your cornbread will fall apart when you try to cut it. I know it’s tempting to dive right in, but patience pays off with clean, beautiful slices.

What to Serve With Jalapeño Cheddar Cornbread

This cornbread is perfect alongside hearty chili — the spicy-cheesy combination complements beef chili, white chicken chili, or vegetarian bean chili beautifully. The cornbread helps balance the heat and adds satisfying texture.

Serve it with pulled pork or smoked brisket for a classic barbecue pairing. The tangy jalapeños cut through rich, fatty meats while the cheese adds creamy contrast. It’s also excellent with ribs or grilled chicken.

For soup night, pair this with tomato soup, vegetable soup, or creamy potato soup. The cornbread serves as a filling side that turns a simple bowl of soup into a complete meal.

Storage & Reheating Tips

Room temperature

Store leftover cornbread covered with plastic wrap or in an airtight container at room temperature for up to 2 days. This works well if you will be eating it soon and want to maintain the crispy crust.

Refrigerator Storage

Wrap individual pieces in plastic wrap or store in an airtight container in the refrigerator for up to 5 days. The cornbread will lose some of its crispy texture but will still taste delicious.

Freezer Storage

Wrap cooled cornbread pieces individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat squares in a 350°F oven for 8-10 minutes until warmed through and the cheese melts again. You can also microwave individual pieces for 20-30 seconds, though the texture won’t be quite as good.

Make Ahead

Prepare the dry ingredients and wet ingredients separately up to 1 day ahead. Store covered at room temperature and in the refrigerator respectively. Combine and bake when ready to serve.

A slice of cornbread topped with jalapeños sits on a white plate with a fork. A pan of more cornbread and another plate with a slice are in the background, along with a small bowl of jalapeños.

Similar Recipes to Try

More Cornbread Recipes To Consider

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

About Melissa Griffiths

Read More About Me

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating