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

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 degrees Fahrenheit.
Spray a 9×9 baking pan with non-stick spray.
In a large mixing bowl, stir together the flour, cornmeal, sugar, salt and baking powder.
In a separate bowl, whisk together the sour cream, milk, egg and oil.
Stir this mixture into the flour mixture until just combined.
Finely dice one of the jalapeños and slice the other one in rounds.
Stir the diced jalapeños and most of the cheddar cheese (reserve 1/4 cup of topping) into the batter.
Pour into your prepared pan and top with the sliced jalapeños and remaining cheddar cheese.
Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
Allow to cool, and then cut and serve.

Notes

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

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.