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Baked cheddar jalapeno cornbread sliced in a skillet.

Cheddar Jalapeno Cornbread

This spicy and sweet cornbread is loaded Cheddar cheese and jalapeno peppers. Top with sliced jalapenos. Easy-to-make.

Prep Time 10 minutes
Cook Time 22 minutes
Servings 8 slices

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup oil
  • 2 large eggs
  • 1 cup chopped pickled or fresh jalapenos see note
  • 1/2 cup grated Cheddar cheese
  • For Topping optional
  • Sliced jalapenos
  • 2 teaspoons butter

Instructions

  1. If using a skillet, place skillet in oven and heat oven to 375 degrees F. For an 8x8-inch cake pan, spray with nonstick cooking spray (don’t heat pan) and heat oven to 375 degrees F.

  2. Whisk together cornmeal, flour, sugar, baking powder, and salt. Add milk, oil, and eggs. Stir until the batter is smooth. Add chopped jalapenos and Cheddar cheese. Stir to evenly combine.

  3. If using a skillet: Remove skillet from the oven and add one teaspoon of vegetable oil. Carefully swirl the pan to coat.

  4. Spread batter into prepared pan.

  5. Bake until golden brown and set. A cake tester inserted in the center should come out clean. About 22 minutes for a skillet; 25 minutes for a cake pan.

  6. Allow cornbread to cool for about 5 minutes before slicing.