Name: Spicy Jalapeño Cornbread with Cheddar Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup plus 1 tablespoon all-purpose flour; 2 teaspoons baking powder; ½ teaspoon sea salt; ¼ teaspoon baking soda; 1 cup almond milk; 1 large egg; ¼ cup maple syrup; ¼ cup extra-virgin olive oil or any neutral oil; 4 scallions, chopped, reserve some for topping; ¾ cup seeded and diced jalapeño peppers (2 to 3 peppers), reserve some for topping; ¾ cup shredded cheddar cheese; 1 tablespoon butter, for greasing the pan; Honey butter, for serving

Jump to Recipe·5 from 83 reviews

If you love a little kick with your comfort food, then you’re absolutely going to adore this Spicy Jalapeño Cornbread with Cheddar Recipe. It’s the perfect blend of smoky, cheesy, and spicy with a tender crumb that’s anything but boring. Whether you’re making it for a cozy weeknight dinner or bringing it to a potluck, this cornbread will have everyone asking for seconds. Stick with me here—I’m going to share everything you need to nail this deliciously zesty bread!

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Why You’ll Love This Recipe

Bold Flavor Punch: The jalapeños and sharp cheddar combine to give a spicy, cheesy bite that makes this cornbread unforgettable.
Moist and Tender Texture: Thanks to almond milk and maple syrup, this isn’t your dry, crumbly cornbread—it’s beautifully moist with a golden crust.
Easy to Make: With simple ingredients and straightforward steps, you’ll have this cornbread baking in under 30 minutes.
Versatile for Any Occasion: Perfect alongside chili, BBQ, or just slathered with honey butter for a snack.

A round yellow cornbread baked in a dark blue cast iron pan, cut into nine square pieces, with green onion pieces visible on the top surface and scattered inside the cornbread. One piece is slightly pulled out but still touching the pan. The pan is set on a white marbled surface with two green chili peppers and a white plate with green onion slices nearby. Photo taken with an iphone --ar 2:3 --v 7 - Spicy Jalapeño Cornbread with Cheddar, Jalapeño Cornbread, Cheddar Cornbread, Spicy Cornbread, Cornbread with Jalapeños and Cheddar

Ingredients You’ll Need

Each ingredient here brings its own magic to the table. For instance, the combination of cornmeal and all-purpose flour balances texture, while fresh jalapeños add that spicy zing. Don’t skimp on the cheddar—it’s what melts into pockets of cheesy goodness throughout.

Flat lay of a small mound of golden yellow cornmeal, a neat pile of pale all-purpose flour, a few scattered sea salt crystals, a tiny heap of white baking powder, a pinch of baking soda, a small white ceramic bowl filled with creamy almond milk, one whole large brown egg with a clean shell, a small white bowl of amber maple syrup, a small white bowl of golden extra-virgin olive oil, fresh green scallions whole and chopped, a small pile of bright green seeded jalapeño peppers diced, a small mound of vivid orange shredded cheddar cheese, and a small pat of pale yellow butter placed on a simple white ceramic dish, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Spicy Jalapeño Cornbread with Cheddar, Jalapeño Cornbread, Cheddar Cornbread, Spicy Cornbread, Cornbread with Jalapeños and Cheddar

Cornmeal: I like using fine or medium grind for a smooth texture without being gritty.
All-purpose flour: Provides just enough structure so the cornbread isn’t too crumbly.
Baking powder and baking soda: These leavening agents make the bread light and fluffy; fresh ones make all the difference.
Sea salt: Enhances flavor without overpowering the other ingredients.
Almond milk: I prefer almond milk for a subtle nuttiness and dairy-free option; you can swap for regular milk if you like.
Egg: Binds everything together and adds richness.
Maple syrup: Adds a touch of sweetness that balances the heat from the jalapeños.
Extra-virgin olive oil: Or a neutral oil for moisture with a mild flavor.
Scallions: Adds freshness and a bit of subtle oniony crunch.
Jalapeño peppers: Seeded and diced for a lively punch—adjust the quantity based on how spicy you want it!
Shredded cheddar cheese: Sharp cheddar is key—its melting quality and flavor enrich every bite.
Butter: For greasing your pan to get that perfect golden crust.
Honey butter: The finishing touch—sweet, creamy, and so good melted on warm slices.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this recipe based on what I have on hand or the occasion. Feel free to make it your own; cornbread is such a forgiving canvas!

Mild Version: When I want less heat for the kids, I just halve the jalapeños and leave the seeds out—still plenty of flavor without the extra kick.
Extra Cheesy Twist: Sometimes, I mix cheddar with pepper jack for a creamier, spicier blend that melts beautifully.
Vegan Adaptation: Substitute the egg with a flax egg and use vegan cheese—I’ve done this and it’s surprisingly good!
Herb Boost: Add fresh chopped cilantro or thyme for a fragrant flavor that’ll brighten up each bite.

How to Make Spicy Jalapeño Cornbread with Cheddar Recipe

Step 1: Preheat and prep your pan

Start by heating your oven to 350°F with your 10-inch cast-iron skillet inside. This bit is crucial—it helps you get that amazing crust around the edges. While it preheats, grab some butter to slick inside the pan when it’s hot. Just be really careful when removing it—it’ll be scorching, and I’ve learned the hard way to use a thick oven mitt!

Step 2: Mix the dry ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, sea salt, and baking soda. This dry mix sets the foundation. Make sure everything’s thoroughly combined so the leavening agents spread evenly throughout your batter.

Step 3: Whisk the wet ingredients

In another bowl, beat together the almond milk, egg, maple syrup, and olive oil until smooth. Maple syrup adds a natural sweetness that offsets the heat from the jalapeños—and don’t skip it! The oil keeps the bread wonderfully moist.

Step 4: Combine and fold

Pour the wet ingredients into the dry and gently stir just until combined—a few lumps are okay here. Over-mixing can make the cornbread tough, so stop once you see no flour streaks. Now, fold in the scallions, diced jalapeños, and shredded cheddar cheese carefully. This ensures the veggies and cheese get evenly scattered without losing their texture.

Step 5: Bake to perfection

Carefully remove your hot skillet, grease it with butter, then pour in the batter. Sprinkle the reserved scallions and jalapeños on top—they not only look inviting but add an extra punch. Pop it in the oven and bake for 20-24 minutes. You’ll know it’s done when the center springs back when touched and a toothpick inserted comes out clean. Let it cool for at least 20 minutes before slicing to let it set—it’s tempting, but worth the wait for cleaner slices.

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Pro Tips for Making Spicy Jalapeño Cornbread with Cheddar Recipe

Room Temperature Ingredients: I always let my egg and almond milk come to room temp before mixing—it helps the batter blend smoother and rise better.
Don’t Overmix: Gently fold the cheese and jalapeños at the end to keep the batter light and avoid dense cornbread.
Adjust Peppers to Taste: I’ve learned to start with fewer jalapeños and add more if I want extra heat, making it customizable for your crowd.
Cast-Iron is Key: Baking in a hot cast-iron skillet creates the best crust and keeps the cornbread beautifully moist inside.

How to Serve Spicy Jalapeño Cornbread with Cheddar Recipe

Spicy Jalapeño Cornbread with Cheddar Recipe - Serving

Garnishes

I love sprinkling the finished cornbread with some extra scallions and diced jalapeños for that fresh, colorful pop. And a generous smear of honey butter on warm slices? Heaven. It balances the spice with creamy sweetness perfectly every single time.

Side Dishes

This spicy cheddar cornbread pairs beautifully with chili (beef or veggie), smoky barbecued meats, or even a vibrant salad for a lighter meal. My family practically demands it alongside a big pot of beans or a spicy soup—it’s a total crowd-pleaser.

Creative Ways to Present

For special occasions, I’ve served this cornbread sliced into small squares on a rustic wooden board with bowls of different flavored butters and honey drizzles. It makes for a beautiful and interactive setup. I’ve also wrapped individual slices in parchment paper tied with twine to take as portable snacks—such a hit!

Make Ahead and Storage

Storing Leftovers

Leftover cornbread stays fresh when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. I find slicing it first makes snacking easier, and it hardly lasts that long anyway!

Freezing

I’ve had great luck freezing baked cornbread by cutting it into portions, wrapping them individually with foil or plastic wrap, and placing them in a freezer bag. They keep well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To revive that fresh-baked taste, I pop slices in a toaster oven at 325°F for about 5 minutes or until warmed through. You can also microwave slices briefly, but the toaster oven keeps the edges crisp and the inside moist just like fresh.

FAQs

Can I make this Spicy Jalapeño Cornbread with Cheddar Recipe gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder is gluten-free too. The texture might be slightly different, but it will still be delicious and moist.
How spicy is this cornbread?

The heat level depends on how many jalapeños you add and whether you leave the seeds in. I usually seed them to keep it moderate, but you can ramp it up by adding more or leaving the seeds for extra kick.
Can I substitute the almond milk with regular milk?

Yes, regular dairy milk works perfectly here. Almond milk adds a slight nuttiness, but using cow’s milk will still produce moist, flavorful cornbread.
Why use a cast-iron skillet?

Cast-iron retains heat evenly and creates a crisp, golden crust on the edge of the cornbread that ovens and other pans often can’t match. It also gives a lovely rustic presentation.

Final Thoughts

Honestly, this Spicy Jalapeño Cornbread with Cheddar Recipe has become a staple in my kitchen because it hits all the right notes—comforting, spicy, cheesy, and just a little sweet. I love how easy it is to whip up and how well it complements so many meals. Give it a try next time you want something beyond plain cornbread—you’ll thank me later! And remember, every time I make it, it disappears faster than I expect, so you might want a double batch on hand.