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Slice of jalapeño cheddar cornbread on a white plate with melted cheddar pockets and seared jalapeños

Jalapeño Cheddar Cornbread

A tender, slightly sweet cornbread studded with seared jalapeños and pockets of sharp cheddar, baked in a hot skillet for a crisp bottom and soft interior.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 8 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups coarse yellow cornmeal stone-ground if available
  • 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 large egg
  • 1 cup whole milk
  • 3 tablespoons unsalted butter melted and slightly cooled
  • 2 medium jalapeños stemmed and diced (seeds removed for milder heat)
  • 1 cup coarsely grated sharp cheddar divided
  • 1 teaspoon neutral oil for searing jalapeños
Optional toppings
  • 2 tablespoons additional grated cheddar optional
  • 1 tablespoon honey butter optional

Equipment

  • 1 9-inch cast-iron skillet (or 9×9-inch square baking pan)
  • 1 Large mixing bowl
  • 1 Small sauté pan

Method
 

Prep the oven and peppers
  1. Preheat the oven to 425°F and place a 9-inch cast-iron skillet in the oven while it heats; if using a 9×9 pan, grease it and set aside.
  2. Heat a small sauté pan over medium-high heat with 1 teaspoon neutral oil, add diced jalapeños, and sear 60–90 seconds until blistered; transfer to a paper towel to cool and drain.
Mix dry and wet ingredients
  1. In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl whisk the egg with the milk and the melted butter, then pour into the dry ingredients and stir just until combined; let batter rest 8–10 minutes.
Fold and bake
  1. After the rest, fold in 1 cup grated sharp cheddar and the cooled jalapeños, then remove the hot skillet from the oven (use oven mitts) and spoon the batter into the skillet, smoothing the top; sprinkle the optional 2 tablespoons extra cheddar over the top if using.
  2. Bake at 425°F for 18–23 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs; let cool 10–15 minutes before slicing.

Notes

Sear jalapeños to reduce moisture and concentrate heat; grate cheddar from a block for best melt and flavor. Let the batter rest 8–10 minutes so the cornmeal hydrates, and use a preheated skillet for a crisp bottom. Store wrapped at room temperature up to 2 days or freeze slices up to 2 months.