Southern Cheddar Jalapeño Cornbread Bake – A Spicy, Cheesy Twist on a Classic Favorite

Few things bring as much comfort as a warm slice of Southern cornbread straight from the oven, but this Cheddar Jalapeño Cornbread Bake takes that tradition up a notch. It’s golden, moist, and bursting with flavor — the perfect blend of savory cheese, subtle spice, and buttery corn goodness. The heat from fresh jalapeños balances the richness of melted cheddar, while the crumbly texture stays soft and tender thanks to a hint of sour cream. I tried this recipe with both sharp cheddar and a mix of pepper jack — and the results were irresistible every time. Whether served with chili, barbecue ribs, or just a pat of butter, this cornbread brings the taste of the South to your table with a little kick of excitement in every bite.

Why You’ll Love This Recipe

This Southern Cheddar Jalapeño Cornbread Bake is everything you want in a comfort dish — hearty, cheesy, and packed with personality. It’s incredibly easy to prepare and bakes into a beautifully golden loaf with crispy edges and a soft, flavorful center. The balance between sweetness, spice, and richness makes it perfect for family dinners, potlucks, or backyard barbecues. Plus, it pairs effortlessly with soups, stews, or smoked meats, adding that unmistakable Southern warmth to any meal.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cornmeal – The foundation of any true Southern cornbread, lending that classic grainy texture and earthy flavor.

All-purpose flour – Provides structure and helps balance the crumb, keeping it soft without being too dense.

Baking powder and baking soda – These leavening agents make the cornbread rise beautifully, giving it that perfect fluffy texture.

Salt and sugar – Just a touch of each brings out the corn’s natural sweetness while keeping flavors balanced.

Eggs – Bind everything together and add richness to the batter.

Buttermilk – Essential for that signature tang and tender crumb. I once tried using regular milk with a teaspoon of lemon juice, and it worked surprisingly well.

Sour cream – Keeps the cornbread moist and adds a creamy texture that contrasts with the jalapeño heat.

Cheddar cheese – Sharp cheddar melts perfectly, infusing the bake with cheesy depth. You can also mix in Monterey Jack for extra creaminess.

Fresh jalapeños – Bring just the right level of heat and freshness. Adjust the amount depending on your spice tolerance.

Butter – Melted butter enriches the batter and helps form that irresistible golden crust around the edges.

Directions

Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or baking dish with butter and place it in the oven to heat while you prepare the batter — this step helps create that crispy Southern-style crust.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. In another bowl, combine buttermilk, eggs, sour cream, and melted butter. Stir the wet ingredients into the dry mixture until just combined — avoid overmixing to keep the texture tender.

Fold in the shredded cheddar and chopped jalapeños, reserving a small portion of each for topping. Carefully pour the batter into the preheated skillet or dish, then sprinkle the remaining cheese and jalapeños on top for a beautiful golden finish.

Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool for 10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite chili or barbecue.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 8 people and takes about 40 minutes total — 10 minutes for prep and 30 minutes of baking.

Storage/reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in the oven at 350°F (175°C) for 8–10 minutes or microwave for about 20 seconds. For longer storage, freeze slices for up to 2 months and reheat directly from frozen.

Variations and Customizations

Sweet and Spicy Cornbread

Add a drizzle of honey or a handful of corn kernels for a touch of sweetness against the heat.

Extra Cheesy Bake

Double the cheddar or mix in mozzarella for a gooey, melty texture.

Bacon Jalapeño Cornbread

Fold in crispy bacon bits for a smoky, savory twist that complements the jalapeños.

Green Chile Version

Substitute diced green chiles for jalapeños for a milder flavor.

Gluten-Free Option

Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Tex-Mex Style

Add corn kernels, diced red peppers, and a pinch of cumin for a bold Southwest flair.

Skillet Cornbread Muffins

Spoon the batter into muffin tins for individual servings — great for parties or packed lunches.

Garlic Butter Glaze

Brush the top with garlic butter right out of the oven for an aromatic finish.

Pepper Jack Fusion

Mix pepper jack with cheddar for an extra layer of spice and creaminess.

Herb-Infused Cornbread

Add chopped chives or parsley for a fresh, fragrant touch that balances the heat.

FAQs

Can I make this cornbread less spicy?

Yes, simply reduce the number of jalapeños or remove their seeds to tone down the heat.

Can I use canned jalapeños instead of fresh?

You can, though fresh jalapeños offer a brighter flavor and texture.

What type of cheese works best?

Sharp cheddar provides great flavor, but Monterey Jack or pepper jack also melt beautifully.

Can I bake this in a regular baking pan?

Absolutely, but using a cast-iron skillet gives the best crispy edges.

Can I make this ahead of time?

Yes, bake it a day ahead and warm it before serving for the best texture.

How can I make it extra moist?

Adding an extra spoonful of sour cream or a splash of buttermilk will enhance moisture.

What can I serve it with?

It pairs wonderfully with chili, fried chicken, or smoked ribs.

How do I store leftover cornbread?

Wrap tightly and refrigerate for up to five days or freeze for two months.

Can I use corn flour instead of cornmeal?

Corn flour is too fine for traditional cornbread; stick with coarse or medium-ground cornmeal.

Can I make it dairy-free?

Yes, use plant-based milk and vegan cheese, and replace butter with olive oil or margarine.

Conclusion

Southern Cheddar Jalapeño Cornbread Bake is the perfect blend of classic comfort and bold flavor. With its cheesy richness, golden crust, and touch of spice, it’s a versatile side dish that can easily steal the spotlight. Whether you’re serving it at a casual cookout or a family gathering, this recipe captures the essence of Southern hospitality — warm, flavorful, and made to be shared.

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