Jalapeño Cornbread

Close-up of two slices of jalapeno cheddar cornbread on a white plate. The cornbread is topped with jalapeño slices and melted cheddar cheese. A black and white checkered cloth, a baking pan with more cornbread, and scattered jalapeño slices and cheese are in the background.

4.67 from 36 votes

You have to try this easy cheddar jalapeño cornbread recipe. It is the perfect blend of spicy and sweet and your family will love this cornbread recipe.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $4.50 Recipe, $0.50 per Serving

Ingredients

1 cup All Purpose Flour
1 cup Yellow Cornmeal
2 Tablespoons Granulated Sugar
1 teaspoon Salt
1 Tablespoon Baking Powder
1 Large Egg
½ cup Milk
½ cup Sour Cream
⅓ cup Vegetable Oil
1 ½ cup Shredded Cheddar Cheese (divided)
2 Fresh Jalapeños

Instructions

Preheat the oven to 400°F and spray a 9x9-inch baking pan with non-stick cooking spray.
In a large mixing bowl, combine 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 Tbsp granulated sugar, 1 tsp salt, and 1 Tbsp baking powder.
In a separate bowl, whisk together ½ cup sour cream, ½ cup milk, 1 large egg, and ? cup vegetable oil until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Finely dice 1 jalapeño and slice the remaining jalapeño into thin rounds.
Stir the diced jalapeño and 1¼ cups shredded cheddar cheese into the batter, reserving ¼ cup cheese for topping.
Pour the batter into the prepared baking pan and spread evenly.
Top with the sliced jalapeño rounds and the remaining ¼ cup shredded cheddar cheese.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool slightly before cutting.
Slice into 9 portions, serve, and enjoy.

Notes

Store the leftover cornbread in an airtight container at room temperature for up to 1 week.

Nutrition