Cheddar Jalapeno Cornbread

Cheddar cheese and jalapeno give this cornbread a delightful zip. I love to serve Cheddar Jalapeno Cornbread with baked beans!

Cheddar Jalapeno Cornbread
Cheddar Jalapeno Cornbread

Cheddar Jalapeno Cornbread


1 cup flour

1 cup yellow cornmeal

1 tbsp baking powder

½ tsp salt

1 cup milk

¼ cup maple syrup or honey

4 tbsp butter, melted

2 large eggs

1 cup shredded cheddar cheese

1 jalapeno pepper. minced


Preheat the oven to 425℉.  Coat a 9×9 baking pan with cooking spray.

In a medium-sized mixing bowl, which together flour, cornmeal, baking powder and salt until combined.

In a small bowl, whisk together milk, maple syrup, butter and eggs.  Add to flour mixture and mix until just until moistened.  Add shredded cheese and jalapeno to the cornbread mixture and stir just until combined.

Pour batter into the prepared pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean.

Allow to cool slightly before cutting.


9 servings, 250 calories per serving

Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.

Hack:  This cornbread pairs nicely with homemade barbeque beans.

Hack:  Use leftover cornbread to make featherbed eggs.

Hack:  Store cornbread tightly covered at room temperature for up to 2 days or freeze individually wrapped slices for up to 3 months.

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10 Replies to “Cheddar Jalapeno Cornbread”

  1. A great recipe for me to try out next. This will be perfect for my next meal and I will be surprising my roommate with this haha, they better start paying me for cooking all this great food. I think I deserve it. But I think you deserve it more for providing these free recipes out for the public, thank you so much for this 

    1. I think your roommate should at least buy the groceries, right?  I just love to cook and I love to share what I’ve discovered with others!  Thank you for the compliment.

  2. Hello there! Wow that image of the Cheddar Jalapeno Cornbread really caught my attention and looks really delicious! I really like how the directions are very short and concise. The ingredients list is also not very long which is nice. Seems like a simple dish to make. Thanks for this great post!

    1. Thank you for your comments!  I like to keep things simple here at Cynthia Eats.  While there are some days I enjoy spending the day making something elaborate, most days I just want something short and sweet.  Sometimes we just gotta get dinner on the table, right?

  3. I love jalapeno anything.  This recipe is simple and looks delicious. As it happens, we enjoy cornbread sometimes for breakfast with maple syrup and often for lunch.  This will make a unique lunch.  The featherbed eggs are going to be on the breakfast menu.  These recipes will make me a hero.  Thanks.

    1. I do love making people heroes!  😉 I have never had my cornbread with maple syrup but now I can’t get it out of my head.  I think the combo of heat and sweet would be amazing.  Thank you for the idea.

  4. Another great recipe.

    I love the idea of this cheddar jalapeno cornbread.

    It will have just a nice bit of a kick to it.  I will use mature cheddar as I love cheese in food.

    It is good that it keeps for a few days too.

    Does it need to be heated when kept still the next day?

    I think I’d like it on its own with butter!

    Thanks for sharing.

    1. Thank you for your comments.  Your mention of mature cheddar makes me want to go out in search of some!  Yum!

      Cornbread can be served warm or at room temperature.

  5. Hi! Thank you for this recipe. This Jalapeño Cheddar Cornbread was delicious. It had crispy edges (as I like it), a
    super moist crumb, it is very cheesy and spicy (obviously thanks to the cheese, cornmeal, and jalapeño), and I even gave it a little sweet touch! I want to make some more!

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