Description
Southern Cheddar Jalapeño Cornbread Bake is a savory, golden, and slightly spicy twist on classic Southern cornbread. Loaded with sharp cheddar cheese, diced jalapeños, and a touch of buttered sweetness, this fluffy and moist bake pairs perfectly with chili, BBQ, or fried chicken.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar (optional, for a touch of sweetness)
- 1 cup buttermilk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 2–3 jalapeños, finely diced (seeds removed for less heat)
- 1 can (8.5 oz) creamed corn
- 1 tbsp honey (optional glaze)
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish with butter or cooking spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix buttermilk, sour cream, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry and stir just until combined. Do not overmix.
- Fold in the creamed corn, diced jalapeños, and 1 cup of cheddar cheese.
- Pour the batter into the prepared skillet and spread evenly. Sprinkle the remaining 1/2 cup cheddar cheese on top.
- Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Brush the top lightly with honey (optional) for a glossy finish and a hint of sweetness.
- Cool slightly before slicing and serving warm.
Notes
- Use pickled jalapeños for a tangier flavor.
- Add crumbled bacon or chopped green onions for extra flavor.
- If you like it spicier, leave some jalapeño seeds in the mix.
- Perfect served with butter, honey, or alongside chili or BBQ ribs.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American