This jalapeno cheddar cornbread is a must-have BBQ side that adds a little extra oomph to your meal. The cheddar and jalapeno give this cornbread some heat that is exciting but still family-friendly.

Easy Jalapeno Cheddar Cornbread

Jalapeno cheddar cornbread is maybe my favorite cornbread of all time. The cornbread itself is the perfect balance of dense and moist, and the flavor combo of jalapeños and sharp cheddar makes every bite better than the last.

This recipe is also a no-fuss, quick, and easy cornbread recipe that anyone can make. Simply combine all the ingredients in a cast iron skillet and bake! You can cook this cornbread wherever works best for you. Grill, smoker, or oven; choose your own cooking adventure!

Ingredients for Jalapeno Cheddar Cornbread

Here’s what you’ll need to make this cornbread. Most ingredients should be in your fridge or pantry already. It’s a great recipe that doesn’t require too many fancy extras.

• 1 ¼ cup cornmeal
• ¾ cup flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 jalapenos
• 8 oz shredded sharp cheddar cheese
• 1 cup buttermilk
• ⅓ cup whole milk
• 2 eggs
• ¼ cup honey
• 8 Tablespoons melted butter

Quick note on those jalapenos. One of them will be seeded and diced to use inside the cornbread itself. The other needs to be sliced into rings to place on top of the cornbread while it bakes. Don’t miss this step!

How to Make Jalapeno Cheddar Cornbread

Once you have all your ingredients purchased and ready to go, you’re ready to make this cornbread.

1. Preheat the grill and skillet. Fire up the grill (or oven) and preheat to 425 degrees F. Place a 12-inch cast iron skillet in the oven or on the grill grates to preheat as well.
2. Make the cornbread. Combine all dry ingredients (cornmeal, flour, salt, and baking soda) in a bowl. Add in the cheese and diced jalapeno and stir to combine. Next, mix the wet ingredients (buttermilk, milk, eggs, honey, and 4 Tbsp of melted butter) in a separate bowl. Pour the wet ingredients over the dry ingredients and stir to gently mix. Do not overmix this batter!
3. Bake. Add 4 Tablespoons of melted butter to the preheated skillet and coat the bottom. Then pour the cornbread batter into the skillet. Top the batter with sliced jalapeno rings. Place the skillet into the grill or oven and reduce the heat to 350 degrees F. Back for around 40 minutes.
4. Serve. Remove the cornbread when the top is golden brown and the middle of the batter is cooked through.

Tips for Jalapeno Cheddar Cornbread

Here are some tips for making this amazing jalapeno cheddar cornbread extra amazing and delicious.

• Serve with honey butter. All you need for this is about 1/2 cup butter, 1/4 cup honey, and a generous sprinkle of flaky salt. Add all 3 ingredients to a bowl and stir well to combine. Serve alongside the cornbread for your guests to slather at will.
• Don’t be scared of the jalapeños. When they are cooked, diced, and de-seeded, a lot of the heat disappears and you’re left with all of that flavor.
• Shred your own cheese. Manufacturers coat pre-shredded cheese with an anti-caking agent to prevent it from sticking in the bag. Unfortunately, it also causes the cheese to not melt well when heated. Shredding your own will give your cornbread a far better texture.

More Cornbread Recipes

Cornbread is a must-have when making classic BBQ, but it doesn’t have to be a boring mix from a box! Check out these delicious, homemade cornbread recipes from Hey Grill Hey to round out your dinner.

• Smoked Pulled Pork with Cholula Swirled Cornbread
• Skillet Cornbread

Jalapeno Cheddar Cornbread Recipe

Once you finish smoking and enjoying this recipe, be sure to come back to this post and leave us a comment letting us know how it turned out. Hey Grill Hey is dedicated to creating an environment of supportive and backyard-friendly BBQers that are here to help you become a backyard BBQ hero.

Jalapeno Cheddar Cornbread

Susie Bulloch

This jalapeno cheddar cornbread is a must-have BBQ side that adds a little extra oomph to your meal. The cheddar and jalapeno give this cornbread some heat that is exciting but still family-friendly.

5 from 1 vote

Prep Time : 15 mins

Cook Time : 45 mins

Total Time : 1 hr

Servings : 12 people

Calories : 285kcal

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Ingredients

 

• ▢ 1 ¼ cup cornmeal
• ▢ ¾ cup flour
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 2 jalapenos (one seeded and diced, one sliced)
• ▢ 8 ounces sharp cheddar cheese (shredded)
• ▢ 1 cup buttermilk
• ▢ ⅓ cup whole milk
• ▢ 2 eggs
• ▢ ¼ cup honey
• ▢ 8 Tablespoons butter (melted, divided use)

Instructions

• Preheat. Preheat your grill or oven to 425 degrees F. Place a 12-inch cast iron skillet in your oven or on a grill to preheat.
• Mix the dry ingredients. In a large bowl, combine the cornmeal, flour, salt, and baking soda. Stir in the shredded cheese and the diced jalapeno.
• Mix the wet ingredients. In a separate, smaller bowl, whisk together the buttermilk, milk, eggs, honey, and 4 Tablespoons of melted butter.
• Make the batter. Pour the wet ingredients over the dry ingredients and stir lightly to combine. Do not overmix the batter.
• Add batter to skillet. Add the remaining 4 Tablespoons butter to the hot cast iron skillet and swirl to coat the bottom. Pour the batter into the skillet over the melted butter. Top the batter with the sliced jalapeno rings.
• Cook. Place the skillet in the oven or on the grill. Close the door or lid, and reduce the heat to 350 degrees F. Cook for 40 minutes or until the toothpick inserted in the middle of the cornbread comes out clean and the cornbread is golden brown.
• Enjoy. Remove the jalapeno cheddar cornbread from the grill or oven and allow it to cool slightly before serving warm.

Nutrition

Calories: 285kcal | Carbohydrates: 26g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 595mg | Potassium: 135mg | Fiber: 2g | Sugar: 8g | Vitamin A: 531IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 1mg

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