Cheddar Jalapeño Cornbread (with Recipe Video)

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Incredibly hearty cornbread packed with bits of jalapeño, onion, and cheddar cheese.

Cheddar Jalapeno Cornbread from Cosmopolitan Cornbread - Incredibly hearty cornbread packed with bits of jalapeno, onion and cheddar cheese.

I’ve share in the past about my love for cornbread. Whether it is the classic skillet cornbread or a main dish cornbread casserole…I love cornbread and decided it was time to share this version.

This cornbread is a bit more substantial than my Classic Skillet Cornbread. It makes a bit more (I use a 10 inch cast iron skillet to bake it in) and it is loaded with shredded cheese, onion, jalapeño pepper, and seasonings.

I can seriously just make a pan of this and eat it for a meal.

To Make This Recipe You Will Need:

  • all purpose flour
  • cornmeal
  • whole wheat flour
  • sea salt
  • baking powder
  • chili powder
  • garlic powder
  • onion powder
  • dry sage
  • onion
  • jalapeño pepper
  • whole kernel corn (frozen)
  • eggs
  • milk
  • butter
  • honey
  • chedder cheese
  • mixing bowl
  • 10 inch cast iron skillet (or baking pan)

You can see me make this recipe in the video below

Cheddar Jalapeno Cornbread from Cosmopolitan Cornbread - Incredibly hearty cornbread packed with bits of jalapeno, onion and cheddar cheese.

To begin, preheat your oven to 375°(F).

Grease a 10 inch cast iron skillet with a good layer of butter. Set aside for now.

In a mixing bowl, combine all purpose flour, cornmeal, whole wheat flour, baking powder, salt, and seasonings. Stir together and set aside for now.

dry ingredients for the cornbread in a mixing bowl

In another bowl, beat eggs.

Add in milk, butter, and honey,

Add the egg mixture to the bowl of dry ingredients and stir until the ingredients are just mixed.

diced onion on a cutting board

Stir in corn kernels, onion, jalapeño pepper, and shredded cheese.

minced jalapeno pepper on a cutting board

Spread the mixture in your prepared skillet.

unbaked cornbread in a cast iron skillet

Bake for 35-40 minutes, or until the cornbread is lightly golden around the edges and tests done in the center with a wooden pick.

Allow it to rest for 10 minutes before cutting into it.

Baked cheddar jalapeno cornbread in a cast iron skillet

Enjoy!

Cheddar Jalapeno Cornbread from Cosmopolitan Cornbread - Incredibly hearty cornbread packed with bits of jalapeno, onion and cheddar cheese.
Cheddar Jalapeno Cornbread from Cosmopolitan Cornbread - Incredibly hearty cornbread packed with bits of jalapeno, onion and cheddar cheese.

Cheddar Jalapeño Cornbread

Constance Smith – Cosmopolitan Cornbread
Incredibly hearty cornbread packed with bits of jalapeño, onion, and cheddar cheese.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Course Breads, Quick Breads, Side Dishes
Cuisine Mexican inspired, TexMex
Servings 10
Calories 277 kcal

Ingredients
  

  • 1 c unbleached all purpose flour
  • 1 c cornmeal
  • 1/4 c whole wheat flour
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry sage
  • 3 eggs
  • 1 c whole milk
  • 1/4 c butter, melted
  • 2 Tb honey
  • 1 c frozen whole kernel corn
  • 1 c sharp cheddar cheese, grated
  • 1 jalapeño pepper, deseeded and minced
  • 1/2 c onion, finely diced

For the Skillet

  • 1 Tb butter

Instructions
 

  • To begin, preheat your oven to 375°(F).
  • Grease a 10 inch cast iron skillet with a good layer of butter. Set aside for now.
  • In a mixing bowl, combine all purpose flour, cornmeal, whole wheat flour, baking powder, salt, and seasonings. Stir together and set aside for now.
  • In another bowl, beat your eggs.
  • Add in the milk, butter, and honey,
  • Add the egg mixture to the bowl of dry ingredients and stir until the ingredients are just mixed.
  • Stir in the corn kernels, onion, jalapeño pepper, and shredded cheese.
  • Spread the mixture in your prepared skillet.
  • Bake for 35-40 minutes, or until the cornbread is lightly golden around the edges and tests done in the center with a wooden pick.
  • Allow it to rest for 10 minutes before cutting into it.
  • Enjoy!

Nutrition

Calories: 277kcalCarbohydrates: 32gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 79mgSodium: 515mgPotassium: 185mgFiber: 2gSugar: 5gVitamin A: 491IUVitamin C: 4mgCalcium: 185mgIron: 2mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

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