Table of Contents
  1. Watch how to make this jalapeño cornbread recipe:
  2. Have I convinced you to make this recipe?
  3. Cheese & Jalapeño Cornbread Recipe

Cornbread is one of those dishes people either grew up with or not. Thankfully, I’m with the former – I loved cornbread growing up. Of course, with the iconic chili, there is nothing better. But cornbread can be a perfect quick side for numerous dishes. With simple ingredients, I love how quickly it goes together. And you can mix it up with some fun additives or leave it plain (leftovers make awesome cornbread stuffing). I think after you make this, it will soon become a staple for you as well.

I love this cornbread with a pat of butter and more honey. It’s such a quick bread to make and is sweet and savory all at the same time. Enjoy this with your winter soups or any meal!

Watch how to make this jalapeño cornbread recipe:

YouTube video

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

A large skillet filled with cornbread sits in front of dinner plates on a table.

Cheese & Jalapeño Cornbread

5 from 1 vote
Bringing a bit of heat to a classic dish, this cornbread is a great balance of sweet and savory. Pair with a little butter and it's a perfect side for so many meals.
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings 10 people


  • 6 tbsp unsalted butter
  • 1 ¼ cups cornmeal (use a coarser grind for more texture)
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp kosher salt
  • ¼ cup light brown sugar
  • 1 cup buttermilk
  • ½ cup whole milk
  • 2 large eggs
  • 2 tbsp honey
  • 1-2 jalapeños, diced, with or without seeds
  • ½ cup cheddar cheese


  • Preheat oven to 400°F. Place butter in an 8- or 9-inch cast-iron skillet and put it into the warm oven. Let the butter melt while you prepare the bread.
  • In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Add brown sugar and whisk to remove any clumps or lumps. Pour in buttermilk, milk, eggs, and honey. Whisk to combine.
  • If you want to flavor and add spice to the cornbread (the perfect additions with a bowl of chili), add the jalapeños and cheese. These are of course optional. Mix to combine.
  • Remove skillet with melted butter from the oven, being careful as it is very hot! Pour batter into the middle of the skillet and return to the oven. Bake for 20-27 minutes until puffed with a brown crust on top and around edges. Let cool for 5-10 minutes then cut and serve warm.


Serving: 1pieceCalories: 200kcal
Course Side Dish
Cuisine American
Difficulty Easy
Method Baking
A skillet with cornbread sits on a wooden table.
A slice of cornbread topped with butter sits on a plate.

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Thank you so much for sharing this recipe! I love cornbread so much and I have been trying to learn to make this version after having it at a restaurant.

  2. 5 stars
    Loved this recipe, so easy, added some chopped onions and garlic. Tasted delicious 😃. Thank you Kaleb.