Jalapeno Cheddar Cornbread

This delicious and easy jalapeno cheddar cornbread recipe pairs perfectly with a steaming bowl of chili, tortilla soup, or ANY soup for that matter.

jalapeno cheddar cornbread in a cast iron skillet


1 C Yellow Cornmeal
1 C All Purpose Flour
2 ½ tsp. Baking Powder
½ tsp. Salt
1 C. Whole Milk
1 Large Egg
1/3 C. Honey
¼ C. Oil
4 Green Onions, finely chopped
2 Jalapenos, finely diced
¾ C. Shredded Sharp Cheddar Cheese
1 ear of corn cut from the cobb
1 Tbsp. Butter for the pan


Place a cast iron skillet into your oven and preheat to 450 degrees.

In a large bowl, whisk all the dry ingredients together. In a smaller bowl, whisk milk, egg, honey, and oil together. Pour wet ingredients into dry ingredients just until combined. Fold in onions, jalapenos, corn, and cheese.

Once your skillet and oven are preheated, carefully remove the skillet from the oven, add 1 Tbs. of butter to skillet and swirl the butter around to coat the bottom of the skillet. Once butter is melted, pour your cornbread mixture into hot skillet and bake for 15 minutes or until top is golden brown and baked through. Baking times may vary depending on your oven.

a stock pot of chicken tortilla soup and a cast iron skillet of jalapeno cornbread


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