Cheesy Jalapeño Cornbread video (scroll down for recipe)
This is a spicy (not sweet) jalapeño cornbread recipe with fresh jalapeños, corn kernels and Cheddar cheese. Serve this special cornbread with chili, soup or beef stew, or pretend you’re in the Olde West and have it for breakfast with a smear of butter and a drizzle of honey! And a beer! Or a cuppa joe. Depending.
If you’re out of buttermilk, substitute regular milk (non-dairy milk works, too) with a teaspoon of vinegar or lemon juice mixed into it. In a pinch, you can also mix plain yogurt with water to get a buttermilk-like substitute.
To double-up on jalapeño goodness, serve this with jalapeño butter!
Cheese Jalapeño cornbread recipePrint
- Cook Time: 20 mins
- Total Time: 20 minutes
- Yield: 8 1x
- 2 tablespoons butter or bacon grease
- 1 cup corn meal
- 1 cup whole wheat flour (or white flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 egg
- 1 1/4 cups buttermilk
- 1 jalapeño, minced (remove seeds first for less heat)
- 1/2 cup grated Cheddar or pepperjack cheese
- 1/2 cup corn kernels (thawed and drained first if frozen)
- Preheat oven to 400º F. Melt the butter or fat in a cast iron skillet (or 8×8″ square pan).
- Whisk together dry ingredients in a bowl.
- Whisk egg and buttermilk in another bowl or large measuring cup.
- Briefly mix the wet ingredients into the dry ones, then add jalapeno, cheese and corn and mix completely. Pour the batter into the skillet.
- Bake for 20-25 minutes.
- Cut into 8 wedges (or 9 squares).
- Serve warm with butter.
I have not commented in a long time but I love love cornbread. Thank you hilah for all your work.
Thanks, Brady! 🙂
Made this today for lunch to accompany a chicken tortilla soup, absolutely gorgeous! Thanks Hilah!
Marvelous! Great to hear, David.
I’m so excited to find this. My daughter is coming home for a quick spring break visit and requested TexMex. Told eldest daughter that I was making this for her sister and she’s requested I send some back. Looks like I’ll be making a double batch!
Ha! That’s wonderful, Susan! 😀 Hope both your girls enjoy!
That looks great. But for the love of god, get that skillet handle over the counter so you don’t burn yourself or knock the pan on the floor! ; ) #safetyfirst
I DO need a silicon handle cover!
I’ve recently gotten really into watching cooking / baking videos on Youtube and am so glad I have, since people like you make it so easy and clear on how to whip things up in the kitchen! I tried out this recipe and was kind of afraid since other corn bread recipes were a total flop for me in the past. It came out great and I wanted to thank you! It’s delicious. I hope you have a wonderful day. 🙂
That makes me glad, Catherine. Thanks for writing!
Like a lot of people, I assume, I first discovered you from the old Project Rant videos years back, and stumbled across Hilah Cooking not long after you started it. Never been a big cook, but I’ve started getting into it recently (found out how easy it is to make homemade bread, so I expect that I’ll be dead soon). Looking forward to trying out this recipe.
Good luck with everything,
Love your channel. I would like to try this recipe. Is it possible to give the flour and cornmeal weight in grams instead of volume.
1 cup of flour is about 120 grams and 1 cup of cornmeal is about 120 grams
I’m kind of disappointed. The bread looks great, moist but not a lot of flavor. I had to check the recipe to make sure I hadn’t left anything out. I didn’t have butter milk so I used regular milk, and I usually use Jiffy mix and add like a tablespoon of sugar. Maybe next time I will try that.
Sorry it didn’t work for you. Unless you sour the regular milk with some vinegar or lemon juice, you really can’t sub it for buttermilk.
i love your recipe – it was so simple and baking it in a cast iron pan made all the difference!! paired it with beef chili! thank you!
Great to hear, Cathy! 🙂
the first attempt, it didn’t have enough flavor for me. On second attempt, I added 1/4 t-spn of salt and 2 tablespoons of sugar, can really taste the ingredients. I think was the salt that did it.
So easy and delicious. Thank you.