Name: Quick Jalapeño and Cheese Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 cup or 120g cornmeal; 1 cup or 120g all-purpose flour; 1 tablespoon of baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 cup or 235ml milk; 1/4 cup or 55g unsalted butter, melted; 1/4 cup or 50g honey or granulated sugar; Two large eggs; 1 cup or 140g corn kernels (fresh, frozen, or canned); 2-3 jalapeño peppers, seeded and finely chopped; 1/2 cup or 50g shredded cheddar cheese

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Quick Jalapeño and Cheese Cornbread is a delicious, traditional cornbread recipe loaded with jalapeños and cheddar cheese. Made from scratch recipe and so easy to make!

Quick Jalapeno and Cheese Cornbread. Quick Jalapeño and Cheese Cornbread is a delicious, traditional cornbread recipe loaded with jalapeños and cheddar cheese. Made from scratch recipe and so easy to make!

Delicious Jalapeño and Cheese Cornbread! This is a super easy recipe, using basic pantry ingredients and quick to make. This is an ideal recipe to make up as a side dish for a picnic, party food, game days, Thanksgiving, and much more.

Cornbread is so versatile, and can be served up with a tasty chicken casserole on a cold winter's day, or with a lovely hot bowl of soup. Alternatively, serve alongside a BBQ, with some delicious Jack Daniels Burgers or Chicken wings!

For this recipe, we've used canned corn, feel free to use fresh or frozen if that suits you better. We've also used grated cheddar cheese. Again, use your favorite cheese or whatever you have handy in your fridge.

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Let's get straight to the recipe and see just how easy it is to make this delicious Jalapeño and Cheese Cornbread. Enjoy!

Table of Contents 📋 hide

9) Quick Jalapeño and Cheese Cornbread

10) Delicious No Yeast Bread Recipes

Prep Time

10 minutes

Cook Time

25 minutes

Serves

9 slices

Ingredients

1 cup or 120g cornmeal
1 cup or 120g all-purpose flour
1 tablespoon of baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup or 235ml milk
¼ cup or 55g unsalted butter, melted
¼ cup or 50g honey or granulated sugar
Two large eggs
1 cup or 140g corn kernels (fresh, frozen, or canned)
2-3 jalapeño peppers, seeded and finely chopped
½ cup or 50g shredded cheddar cheese

Instructions

Preheat your oven to 375F, 190C. Grease an 8x8-inch baking pan or line it with parchment paper.
Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large mixing bowl.

Quick Jalapeño and Cheese Cornbread, combine dry ingredients

In a separate bowl, whisk the milk, melted butter, honey (or sugar), and eggs until well combined.

Quick Jalapeño and Cheese Cornbread, combine wet ingredients

Pour the wet ingredients into the dry ingredients and add the corn kernels, chopped jalapeños, and shredded cheddar cheese, and stir until combined.

Quick Jalapeño and Cheese Cornbread, add wet ingredients to dry

Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.

Quick Jalapeno and Cheese Cornbread, add batter to baking pan

Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes clean.

Remove from the oven and let it cool in the pan for 10 minutes before slicing and serving.

Storage

Store in an airtight container for up to 3 days at room temperature or in the fridge.

You can freeze this cornbread in a sealed bag for up to 3 months.

Flavor options

Add some chopped bacon bits

Add a variety of cheeses

Add some chopped, cooked onion (red onion is really nice!)

Check out our other delicious cornbread recipes:

Beer, Bacon and Cheddar Cornbread

Southern Gal Cornbread

And for a sweet recipe, Caramel and Pear Cornbread Muffins. Yep, really! They're so good!

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Quick Jalapeño and Cheese Cornbread

Yield: 8

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Quick Jalapeño and Cheese Cornbread is a delicious, traditional cornbread recipe loaded with jalapeños and cheddar cheese. Made from scratch recipe and so easy to make!

Ingredients

1 cup or 120g cornmeal
1 cup or 120g all-purpose flour
1 tablespoon of baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup or 235ml milk
¼ cup or 55g unsalted butter, melted
¼ cup or 50g honey or granulated sugar
Two large eggs
1 cup or 140g corn kernels (fresh, frozen, or canned)
2-3 jalapeño peppers, seeded and finely chopped
½ cup or 50g shredded cheddar cheese

Instructions

1. Preheat your oven to 375F, 190C. Grease an 8x8-inch baking pan or line it with parchment paper.
2. Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large mixing bowl.
3. In a separate bowl, whisk the milk, melted butter, honey (or sugar), and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and add the corn kernels, chopped jalapeños, and shredded cheddar cheese, and stir until combined.
5. Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes clean.
7. Remove from the oven and let it cool in the pan for 10 minutes before slicing and serving.