This cheddar jalapeno cornbread is on repeat in my home during the fall and winter months and is a must-have on my Thanksgiving table.
I jazz up a store-bought mix with jalapenos and cheddar cheese and turn it into a sweet, spicy, and cheesy cornbread with crisp edges and a moist center. It’s a great choice for both casual and special occasions. Versatile and delicious, it is a side dish that pairs well with a number of main meals, especially white chicken chili, black bean chili, and whole-roasted chicken, just to name a few.
Why You’ll Love This Recipe
Fast, easy, one-bowl recipe made from boxed cornbread mix and ready in less than 30 minutes. Bake it as bread, loaf or muffins - the choice is up to you! Easy to customize. Use your choice of cheese, and skip or substitute pickled jalapenos with fresh jalapenos or bell pepper for a milder taste. Great make-ahead side dish for meal prep and holiday gatherings that’s freezer-friendly.
More Cornbread Goodness: If you love cornbread, be sure to check out pumpkin cornbread and cranberry orange cornbread, too!
Ingredients - Notes & Substitutions
The key ingredient here is boxed cornbread mix. Once you have that on hand, pick up some green onions, jalapenos and cheese to really get the party started. We will need:
Egg: Bring the egg to room temperature before mixing. Milk: Whole milk will provide the richest flavor, but lower-fat milk can be used. For a tangier bite, try buttermilk instead. Olive Oil: Olive oil offers a subtle fruity richness, but you can use avocado oil for a more neutral flavor. Cornbread Mix: I used Trader Joe’s Cornbread mix, which is a 15-oz box. If you would like to use the classic Jiffy cornbread mix, you will need 2 boxes and the measurements for the wet ingredients will change. For best results, follow the package directions depending on whichever cornbread mix you use. Green Onions: Use the bright green tops of scallions. Save the white parts for another use. These are optional though. Corn: Whole corn kernels add texture and flavor. I used frozen corn for ease and availability. Jalapenos: Pickled jalapenos give it pop, tang, and spice. Fresh jalapenos can also be used, just make sure to dice them into small pieces. If using fresh jalapenos, remove the seeds and membranes for a milder heat, or use a green bell pepper instead. Cheese: I love sharp cheddar cheese for its bite and complexity, but any type of cheese will work here, like Monterey Jack, Pepper Jack or Colby Jack. Grate it fresh at home for the best flavor.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Jalapeno Cheddar Cornbread
Here are the step-by-step instructions and photos on how to make jalapeno cheddar cornbread in the Oven and Instant Pot : Step 1: Prepare the batter Preheat the oven to 350℉. In a large mixing bowl, add the cornbread mix, frozen corn, chopped jalapenos, and chopped scallions (if using). Gently toss everything. (pic 1) Now add milk, oil, and egg and mix everything gently to prepare the batter. Don’t over-mix the batter.(pic 2 & 3) Reserve ½ cup of shredded cheese for topping, and fold the rest into the batter. Remember to gently fold it into the batter using a spatula. (pic 4 & 5) Step 2: Bake until golden Line an 8 by 8-inch baking pan with parchment paper. Pour the batter into the pan and spread it evenly using a spatula. (pic 6) Top with the reserved shredded cheese followed by pickled jalapenos. (pic 7 & 8) Bake on the middle rack in the oven for 13-15 minutes. Insert a toothpick to check if the cornbread is done. Cornbread is done when the toothpick comes out mostly clean with a few moist crumbs. If the toothpick comes out wet, put it back for another 2-3 minutes. Remove from the oven and let it cool for 10 minutes.
How to Make Jalapeno Cheddar Cornbread Muffins
If making muffins instead, line a cupcake tray with parchment liners. Prepare the batter and using an ice cream scoop fill the cupcake molds evenly. Top each muffin with shredded cheese. Bake on the middle rack for 22 - 25 minutes.
Jalapeno Cheddar Cornbread Loaf
Prepare the batter and pour it into 3 mini-loaf pans or 1 large loaf pan and bake for 18-20 minutes at 350℉.
Alternate Method: Instant Pot
Prepare the batter as per the instructions above. Grease silicone baking pans or muffin molds and fill them with batter leaving ½ inch from the top. Loosely cover with aluminum foil. Pour water into the inner pot. Place a trivet and carefully stack the silicone pans on top of that. Close the lid. Pressure cook for 30 minutes at high pressure. When the cooking time is up, let the pressure release naturally and open the lid after the pin drops. Remove the silicone pans and insert a toothpick to check if they are done. If it comes out clean, let them cool for 10 minutes before inverting them onto a plate and releasing the cornbread. If the cornbread is not done, pressure cook them for another 5 minutes.
Serving Suggestion
This cheddar jalapeno cornbread recipe is a versatile and flavorful side dish to bring any meal to new heights. Some of my favorite ways to serve include:
Side Dish: Whether served as squares or muffins, serve cornbread alongside BBQ ribs, vegetarian chili, grilled meats, chicken, and vegetables. Butter / Honey Butter: Serve it restaurant-style slathered with salted butter or sweet honey butter. Snack: Enjoy as a standalone treat in between meals. Holidays: Turn it into cornbread stuffing or make it part of your bread basket for Thanksgiving, Christmas, or any time throughout the holiday season. Croutons: Get creative and cut leftover cornbread into cubes, bake until crispy, and sprinkle on top of salads.
How to Store, Make Ahead & Freeze
For easy storage, wrap leftover cheddar jalapeno cornbread in plastic wrap at room temperature for the first 2 days. If you wish to store the cornbread longer, place it in an airtight container in the refrigerator for up to 5 days. Make Ahead: Bake as instructed and store the jalapeno cornbread in an airtight container in the fridge. When ready to serve, bring it to room temperature or follow the reheating instructions below. Freeze: Double wrap the cornbread in plastic wrap, then wrap it in aluminum foil. Place in a heavy-duty freezer bag, label, date and freeze for up to 3 months. Thaw overnight in the fridge. Freezing tip: I prefer to cut it into individual slices before wrapping. Reheat: Place on a baking sheet and reheat in a 350°F oven for 7 to 8 minutes, or until warmed through. Or, reheat individual slices in the microwave for 20-30 seconds. Reheating the cornbread helps to restore some of its freshness.
Recipe Tips & Notes
Cornbread mix: The recipe written is based on Trader Joe’s Cornbread Mix (15 oz). If you decide to use Jiffy, or another cornbread mix, follow the measurements for the wet ingredients on the back of the box. Gluten-free: If you are gluten-free, use your favorite gluten-free cornbread mix and follow the measurements on the back of the box. Customize the spice level: Skip or substitute pickled jalapenos with fresh jalapenos with the ribs and seeds removed, or use green bell pepper for a milder taste. Do not overmix: Overmixing will create a dense, tough cornbread. Time: The time calculations in the recipe card are based on the oven recipe. Follow the correct baking time in the recipe card. Toothpick test: Overbaking can dry out the cornbread. Check for doneness by sticking a toothpick or cake tester in the center, it should come out with a few moist crumbs.
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