Jalapeño Cheddar Cornbread (Pan de Maíz con Jalapeño y Queso Cheddar) is a savory, slightly spicy cornbread made with cornmeal, jalapeños, and cheddar cheese for a sweet-and-spicy, cheesy flavor.
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This Jalapeño-Cheddar Cornbread recipe is easy, flavorful, and perfect for those who love savory, slightly spicy cornbread. It's the perfect cornbread to serve with chili, soups, barbecue, or any comfort meal.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Yellow cornmeal: Gives the cornbread its classic flavor and tender texture.
- All-purpose flour: Adds structure so the bread holds together.
- Baking powder: Helps the cornbread rise and stay light.
- Baking soda: Adds lift and keeps the crumb tender.
- Salt: Balances sweetness and boosts flavor.
- Whole milk: Adds moisture and keeps the cornbread soft.
- Eggs: Bind the batter and help it rise.
- Unsalted butter: Adds richness and keeps the cornbread moist.
- Extra-sharp cheddar cheese: Gives a bold, cheesy flavor that stands out.
- Fresh jalapeños: Add heat and bright, fresh jalapeño flavor.
How to Make Jalapeño Cheddar Cornbread
Note: Full instructions are provided in the recipe card below.
- Adjust the oven rack to the middle position and preheat to 400°F. Lightly grease a light-colored 9-inch round cake pan, dust it with cornmeal, and shake out any excess. You can also line the bottom with parchment and grease the parchment if you prefer.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk the milk, eggs, and melted butter.
- Pour the wet mixture into the dry ingredients and stir just until everything comes together. Add 1 cup of the cheddar and the minced jalapeños, mixing gently until evenly distributed. Spread the batter into the prepared pan, smooth the top, and sprinkle the remaining ½ cup of cheddar over the surface.
- Bake for 35 to 40 minutes, rotating the pan halfway through, until the top is deep golden, feels set when touched, and a knife inserted in the center comes out clean. Cool the cornbread in the pan on a wire rack for 10 minutes, then lift it out, remove the parchment, and let it cool completely for about 1 hour before serving.
Hint: You can bake this Jalapeño Cheddar Cornbread in an 8-inch square pan instead of a 9-inch round. If using a dark-colored pan, reduce the baking time to 30-35 minutes.
Storage, Make Ahead, & Freezing
Storage: Keep the cornbread in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.
Make Ahead: You can bake the jalapeño cornbread 1 day ahead. Let it cool completely, then wrap it well to keep it moist.
Freezing: I don't recommend freezing; it's best enjoyed fresh.
Camila's Tips & Variations
- Choose extra-sharp cheddar: Mild cheddar gets lost; extra-sharp gives bold, cheesy flavor.
- Control the heat: Remove the jalapeño seeds for milder heat or leave some in for extra spice.
- Add more cheese: Sprinkle extra cheddar on top for a thicker, cheesier crust.
- Try mix-ins: Add corn kernels, scallions, or diced serrano pepper for more heat.
Frequently Asked Questions
How spicy is this cornbread?
Mild to medium. Remove the seeds for less heat or leave some in for more spice.
Can I use canned jalapeños?
Yes, but fresh jalapeños give better flavor and texture.
Why did my cornbread turn dry?
It may have baked too long. Start checking early and avoid overmixing the batter.
❤️ Love this Pan de Jalapeño Cheddar Cornbread recipe?
Make sure to check out our Cornmeal Biscuits recipe-they're just as delicious!
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Recipe
Jalapeño Cheddar Cornbread
Equipment
- 9-inch round cake pan (or 8-inch square pan)
Ingredients
- 213 grams Quaker Yellow Cornmeal or your favorite cornmeal brand
- 142 grams all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons kosher salt
- 1¼ cups buttermilk or whole milk
- 2 large eggs
- 6 tablespoons unsalted butter , melted
- 1 tablespoon avocado oil or vegetable oil
- 170 grams extra-sharp cheddar cheese , shredded
- 4 fresh jalapeño , stemmed, seeded, and minced
Instructions
- Adjust the oven rack to the middle position and preheat to 400°F. Lightly grease a light-colored 9-inch round cake pan, dust it with cornmeal, and shake out any excess.
- You can also line the bottom with parchment and grease the parchment if you prefer.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk the milk, eggs, oil, and melted butter.
- Pour the wet mixture into the dry ingredients and stir just until everything comes together. Add 1 cup of the cheddar and the minced jalapeños, mixing gently until evenly distributed.
- Spread the batter into the prepared pan, smooth the top, and sprinkle the remaining ½ cup of cheddar over the surface.
- Bake for 35 to 40 minutes, rotating the pan halfway through, until the top is deep golden, feels set when touched, and a knife inserted in the center comes out clean.
- Cool the cornbread in the pan on a wire rack for 10 minutes, then lift it out, remove the parchment, and let it cool completely for about 1 hour before serving.
Notes
Make Ahead: You can bake the cornbread 1 day ahead. Let it cool completely, then wrap it well to keep it moist.
Freezing: I don't recommend freezing; it's best enjoyed fresh.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
