🌽 Jalapeño Cheddar Cornbread

Ultra-moist cornbread packed with creamy corn, melty Colby Jack cheese, and just the right kick of jalapeños — a bold, savory twist on a Southern classic.

📝 Recipe Card

Servings: 8
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Dietary Badges: Vegetarian

Ingredients

Wet Ingredients

• Cream-style corn

• Eggs (room temperature)

• Sour cream (full-fat preferred)

• Milk (whole milk recommended)

• Canola oil

Dry Ingredients

• Yellow cornmeal (medium-ground)

• Baking powder

• Salt

Mix-Ins & Flavor Boosters

• Jalapeños (seeded for mild heat, optional seeds for more spice)

• Colby Jack cheese (freshly grated)

• Green onions (roughly chopped)

Instructions

1. Preheat the oven
   Heat oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.

2. Mix wet ingredients
   In a large bowl, combine cream-style corn, eggs, sour cream, milk, and canola oil. Whisk until smooth.

3. Combine dry ingredients
   In a separate bowl, stir together cornmeal, baking powder, and salt.

4. Combine wet and dry
   Gradually add the dry mixture to the wet, stirring just until combined.

5. Fold in mix-ins
   Gently fold in jalapeños, cheese, and green onions.

6. Bake
   Pour batter into the prepared dish. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. Cool & serve
   Let cool slightly before slicing and serving warm.

Quick Tips

• For spicier cornbread: Leave jalapeño seeds in.

• No canola oil? Vegetable or avocado oil works too.

• Cast iron gives the best crisp edges!

🍽️ Introduction

This Jalapeño Cheddar Cornbread is everything you want from a cornbread — moist, tender, and loaded with bold flavors. The cream-style corn ensures it never dries out, while jalapeños and Colby Jack cheese make every bite exciting. I make this for chili nights, BBQs, and honestly, sometimes just because it’s that good. (And yes, I’ve been known to eat it cold the next day.)

👩‍🍳 Step-by-Step Cooking Guide

1. Prepare the Batter

• Wet first: Whisking the wet ingredients fully prevents lumps later.

• Dry next: Stir dry ingredients separately to distribute the leavening evenly.

2. Combine Gently

• Overmixing can lead to dense cornbread. Mix just until the batter comes together.

3. Fold in the Good Stuff

• Stir in jalapeños, cheese, and green onions evenly for flavor in every slice.

4. Bake to Golden Perfection

• The top should be golden and just starting to crack when it’s ready.

• A toothpick test is your friend!

🥄 Ingredient Insights & Substitutions

Cream-Style Corn:

• Adds moisture and sweetness. Substitute with a mix of corn kernels and cream if unavailable.

Sour Cream:

• Full-fat delivers best results. Greek yogurt works in a pinch.

Milk:

• Whole milk preferred for richness. 2% or plant-based milk can substitute.

Canola Oil:

• Neutral flavor. Melted butter or vegetable oil also work.

Cornmeal:

• Medium-ground offers the ideal texture. Fine-ground makes a softer crumb.

Jalapeños:

• Adjust heat by controlling seeds. For milder bread, remove all seeds.

Colby Jack Cheese:

• Freshly grated melts best. Cheddar or Monterey Jack can be swapped in.

Green Onions:

• For a sharper bite, swap in finely chopped red onion.

🔄 Variations & Serving Suggestions

Flavor Variations:

• Add crispy bacon bits for smoky depth.

• Stir in fresh corn kernels for extra texture.

• Swap jalapeños for chipotle peppers for a smoky heat.

Dietary Variations:

• Gluten-Free: Use certified gluten-free cornmeal and check other ingredients.

• Dairy-Free: Use dairy-free cheese, plant-based milk, and sour cream.

Serving Suggestions:

• Serve alongside chili, BBQ ribs, or as a base for eggs Benedict.

• Top with honey butter for a sweet-savory combo.

🧊 Storage & Make-Ahead

Storage:
Wrap tightly and store at room temperature for 2 days or refrigerate up to 5 days.

Reheating:
Warm slices in the microwave or a 300°F oven for 5–7 minutes.

Make-Ahead Tip:
Mix the batter (without baking powder) and refrigerate up to 12 hours. Stir in baking powder before baking.

🔎 FAQs

Can I make this in muffin form?
Yes! Bake at 375°F for 15–18 minutes in a greased muffin tin.

What if I don’t have cream-style corn?
Blend 1 cup corn kernels with 1/4 cup cream or milk.

Can I freeze cornbread?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw and reheat as needed.

💬 Personal Note

I created this cornbread after a trip to Texas, where jalapeño cheese cornbread was served at every BBQ joint — but often it was too dry. I wanted a version that stayed moist even the next day, and cream-style corn was the secret. Now, it’s my go-to for potlucks and family dinners.

❤️ Tried This Recipe?

Share your creation with #SpicySouthernCornbread or leave a comment below with your favorite variations!