Name: Southern Cheddar Jalapeño Cornbread Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; ½ cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup milk; 2 large eggs; ½ cup unsalted butter, melted; 1 cup shredded sharp cheddar cheese; 1-2 jalapeños, finely chopped (adjust for heat level); ½ cup corn kernels (fresh or canned)

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This savory cornbread bake is the ultimate comfort food, combining the sharp richness of cheddar cheese with the spicy kick of jalapeños and the natural sweetness of corn. It’s an easy-to-make dish that can be served as a side, snack, or even as an appetizer for any meal. Whether you’re preparing it for a holiday feast or a simple weeknight dinner, this cornbread bake is sure to be a hit!

Why You’ll Love This Recipe

Southern Cheddar Jalapeño Cornbread Bake is the perfect balance of savory, spicy, and sweet flavors. The sharp cheddar cheese melts into the cornbread, while the jalapeños add just the right amount of heat. The corn kernels bring a natural sweetness that pairs beautifully with the spiciness. This cornbread is incredibly versatile—serve it alongside soups, stews, barbecues, or even as an appetizer. Best of all, it’s quick to make and delivers incredible flavor with minimal effort! Southern Cheddar Jalapeño Cornbread Bake

Ingredients

1 cup cornmeal
1 cup all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
2 large eggs
½ cup unsalted butter, melted
1 cup shredded sharp cheddar cheese
1-2 jalapeños, finely chopped (adjust for heat level)
½ cup corn kernels (fresh or canned)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C) and lightly grease a 9×9-inch baking dish.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In another bowl, whisk together the milk, eggs, and melted butter until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. It’s okay if the batter is slightly lumpy.
Fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels, mixing gently to incorporate.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly before slicing. Serve warm as a side dish or appetizer.

Servings and Timing

Servings: 9 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

Vegan Version: Substitute the milk with almond milk, and use a plant-based butter and egg replacement to make the recipe vegan-friendly.
Cheese Variety: Experiment with different cheeses such as Monterey Jack, pepper jack, or even a blend of cheeses for a more complex flavor profile.
More Heat: Add extra jalapeños or even a pinch of cayenne pepper for a spicier version.
Sweet Corn: Use fresh corn kernels for a sweet and juicy bite in every piece of cornbread.

Storage/Reheating

Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4-5 days.
Reheating: To reheat, warm slices in the microwave for 15-20 seconds, or place the cornbread in a 300°F (150°C) oven for 10-15 minutes to regain its crispy edges.

FAQs

Can I make this cornbread ahead of time?

Yes, you can prepare the cornbread the day before and store it in the fridge. Reheat it in the oven or microwave before serving.

Can I freeze this cornbread?

Yes, this cornbread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw it in the fridge overnight and reheat in the oven.

Can I adjust the spice level?

Absolutely! For a milder version, use just one jalapeño or remove the seeds before chopping. If you love heat, feel free to add more jalapeños or even a few dashes of hot sauce.

Can I use a different type of cheese?

Yes! While sharp cheddar gives this cornbread its distinct flavor, you can try other cheeses like Monterey Jack, mozzarella, or pepper jack for a different twist.

Can I use frozen corn?

Yes, frozen corn works just as well as fresh. Simply thaw it before mixing it into the batter.

Is this cornbread gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and double-check that your baking powder is gluten-free.

How do I know when the cornbread is done?

The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.

Can I make this cornbread into muffins?

Yes, you can bake the batter in a muffin tin. Adjust the baking time to 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Can I make this cornbread without cheese?

If you prefer a simpler cornbread, you can leave out the cheese. The cornbread will still be delicious but less rich and savory.

How can I make the cornbread extra moist?

To make the cornbread extra moist, you can add a couple of tablespoons of sour cream or Greek yogurt to the batter.

Conclusion

Southern Cheddar Jalapeño Cornbread Bake is a savory, cheesy, and slightly spicy dish that perfectly complements a wide variety of meals. Whether you serve it as a side, appetizer, or snack, this easy-to-make cornbread is sure to become a go-to favorite. With its combination of bold flavors and simple ingredients, it’s a crowd-pleaser that’s as delicious as it is versatile!