Take your cornbread to the next level with this Cheddar Cheese Jalapeño Cornbread. It's starts with a tender, moist crumb, then gets loaded with smoky bacon, sharp cheddar and fresh jalapeños for a gentle, balanced warmth. A hint of black pepper ties everything together, creating a rich, savory bite. Serve it warm with a drizzle of syrup for the perfect touch of sweetness to balance the smoky, cheesy flavors.
Why I Love This
- One Bowl Dump - Almost: While this recipe does require a pan for the bacon and a bowl for the fillings, it really comes together effortlessly and with minimal dishes.
- Moist, Tender, Flavor: This Cheddar Cheese Jalapeño Cornbread gets its soft, delicate crumb from sour cream and cream-style corn. Rich, smoky notes run through every bite, making it irresistible - especially when finished with a drizzle of syrup for the perfect sweet-savory balance.
- Year Round Staple: No matter the season, this cornbread always feels right at home on the table.
This was inspired by my Cornbread with Creamed Corn and it pairs perfectly with my Baked Beans with Hamburger and Bacon.
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Ingredients
- Flour - a bit of all purpose flour keeps this corn bread light and fluffy. A 1-to-1 gluten free flour can also be used.
- Yellow Cornmeal - any brand of cornmeal will do just fine. This is what really turns our bread into corn bread.
- Sour Cream - adds richness, moisture and flavor to the cornbread. You can also use plain Greek yogurt.
- Cream Style Corn - I love the addition of the actual corn and using cream style adds so much flavor and while keeping the corn bread tender and moist.
- Bacon - this brings amazing depth and smoky flavors to the corn bread, especially when a little of the fat is added in.
- Jalapeños - seeding the jalapeños allows you to get all the flavor without the heat. If you like things a little spicier - feel free to leave them in!
- Cheddar Cheese - sharp cheddar gives the most flavor. This recipe calls for a healthy portion but you can use less if desired.
- Milk - you can use any fat percentage you prefer, or even a dairy-free alternative but the higher the fat, the richer and tastier the corn bread.
- Eggs - are the main binding agent and also help with the rise of the bread.
- Baking Powder and Soda - both are used here to help create the perfect crumb and rise of the corn bread.
See recipe card for quantities.
Instructions
Step 1: Line a cookie sheet with parchment paper and arrange the bacon in a single layer. Bake at 425°F for 15-20 minutes or until crispy, flipping halfway through. Transfer to a paper-towel lined plate to cool, then chop into small pieces. Carefully pour the hot bacon grease from the pan into a small heat-safe bowl and set aside.
Step 2: In a large bowl, whisk together the dry ingredients until well combined. Reserve ¼ cup to sprinkle over the fillings.
Step 3: In a separate medium bowl, whisk together the wet ingredients, including the bacon grease.*
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 5: Combine the diced jalapeños, shredded cheese and chopped bacon in a bowl. Toss with the reserved ¼ cup of dry ingredients until evenly coated. Add to the batter and gently fold until everything is distributed.
Step 6: Pour the batter into a lightly oiled (10-inch) cast-iron skillet. Bake at 425°F for 30-35 minutes. After 20 minutes of baking, loosely cover the skillet with foil to prevent over-browning. The cornbread is done when it is golden on top and set in the center. A toothpick inserted in the middle may come out slightly wet due to the melted cheese, but it should be nearly crumb-free rather than wet with batter.
Step 7: Allow to cool for 5-10 minutes before slicing. Serve warm with butter and drizzle with syrup if desired.
Hint: For a lighter, more even crust, preheat your cast iron skillet in the oven as it heats. Carefully add a little oil or reserved bacon grease to the hot skillet just before pouring in the batter. This helps the batter spread more evenly and creates a crisp, golden bottom without a thick base.
Substitutions
- Dairy-Free - trade any milk and sour cream alternative for the milk and sour cream, or simply use a milk alternative for both and omit the cheese.
- Gluten-Free - use a gluten free 1-to-1 flour like Bob's Red Mill.
- Vegetarian - skip the bacon and add a little paprika and liquid smoke for a similar flavor profile.
Variations
- Spicy - leave the seeds in the jalapeños, or add a touch of chili pepper flakes to the batter or use Pepper Jack cheese instead of Cheddar.
- Chipotle Cheddar - swap the jalapeños for finely chopped chipotle pepper in adobo and add a pinch of smoked paprika.
- Southwest Style - add corn kernels, diced green chiles and pinch of cumin.
Pair this with my tasty Moose Burgers or Sticky Chicken Drumsticks for the perfect barbecue! Top it all off with my mouthwatering Blueberry Peach Cobbler for the perfect finish!
Equipment
I use a 10-inch skillet for this recipe, but a 12-inch will also work - just reduce the baking time slightly. You can also use a similarly sized glass or ceramic baking dish, though you'll miss out on those crisp, golden edges.
Storage
The first few days: This Cheddar Cheese Jalapeño Cornbread stores well in an airtight container in the fridge for 4-5 days.
Freezing: Freezing this cornbread is an excellent way to store it after prepping it ahead of time. Cover in plastic wrap and place in an airtight container or bag and freeze for 2-3 months.
Thawing and Reheating: Thaw in the fridge, leaving it in the bag or container. To reheat, you can place it on a microwave safe dish and microwave for 30-60 seconds. Reheating it in the oven tends to dry it out even if covered. (Always follow USDA recommendations for thawing foods.)
Top Tip
Because of the fillings in this Cheddar Cheese Jalapeño Cornbread, it can take a while to bake. Ensure you stick the toothpick in the center of the cornbread and if there are any crumbs on it, don't be afraid to leave it in for another 2-3 minutes. Preheating your skillet can also help the cornbread to bake more evenly (see "Hint" above).
Note: Your toothpick will appear wet (not with batter) even when it is fully cooked due to the cheese in it.
FAQ
This recipe actually isn't spicy. With the seeds and membrane removed from the jalapeños there is almost no heat left in them. You can always use less jalapeños or omit them entirely if you're quite averse.
Yes! Try Monterey Jack, Pepper Jack or a blend of cheeses.
Overmixing the batter is the most common cause. Be sure you reserve some of the dry ingredients to toss with the fillings before adding them to the batter. Then, fold them in until just combined.
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Cheddar Cheese Jalapeño Cornbread
- Total Time: 50-60 minutes
- Yield: 8-10 servings 1x
Description
Take your cornbread to the next level with this Cheddar Cheese Jalapeño Cornbread. It's starts with a tender, moist crumb, then gets loaded with smoky bacon, sharp cheddar and fresh jalapeños for a gentle, balanced warmth. A hint of black pepper ties everything together, creating a rich, savory bite. Serve it warm with a drizzle of syrup for the perfect touch of sweetness to balance the smoky, cheesy flavors.
Ingredients
200 grams (scant ½ pound) bacon
1 ¼ cup (195 grams) all-purpose flour
1 cup (170 grams) yellow cornmeal
2 tablespoons (28 grams) granulated sugar
3 ½ teaspoons (15 grams) baking powder
1 teaspoon (6 grams) salt
1 teaspoon (2 grams) pepper
¼ teaspoon (2 grams) baking soda
½ cup (110 grams) milk
½ cup (130 grams) sour cream
1 can (15 ounces/395 grams) cream style corn
2 eggs
2 tablespoons (1 ounce) bacon grease or butter/oil
2 cups (150 grams) cheddar cheese shredded
3-4 jalapeños (~140 grams) seeded and diced
Instructions
- Line a cookie sheet with parchment paper and arrange the bacon in a single layer. Bake at 425°F for 15-20 minutes or until crispy, flipping halfway through. Transfer to a paper-towel lined plate to cool, then chop into small pieces. Carefully pour the hot bacon grease from the pan into a small heat-safe bowl and set aside.
- In a large bowl, whisk together the dry ingredients until well combined. Reserve ¼ cup to sprinkle over the fillings.
- In a separate medium bowl, whisk together the wet ingredients, including the bacon grease.*
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Combine the diced jalapeños, shredded cheese and chopped bacon in a bowl. Toss with the reserved ¼ cup of dry ingredients until evenly coated. Add to the batter and gently fold until everything is distributed.
- Pour the batter into a lightly oiled (10 or 12-inch) cast-iron skillet. Bake at 425°F for 30-35 minutes. After 20 minutes of baking, loosely cover the skillet with foil to prevent over-browning. The cornbread is done when it is golden on top and set in the center. A toothpick inserted in the middle may come out slightly wet due to the melted cheese, but it should be nearly crumb-free rather than wet with batter.
- Allow to cool for 5-10 minutes before slicing. Serve warm with butter and drizzle with syrup if desired.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
You can use melted butter or another oil in place of the bacon grease, or omit it all together. The cheese has enough moisture in it.
- Prep Time: 5 minutes
- Cook Time: 45-55 minutes
- Category: Bread, Dinner, Side Dish
- Method: Baking
- Cuisine: American
Jenice Wallace says
This is so incredibly savory and delicious! I love all the flavors that come through and the contrast of the smoky bacon and warm jalapenos with a drizzle of syrup.