Rich, cheesy, dense, and hearty Jalapeno Cheddar Cornbread. It’s not your traditional cornbread, but savory, slightly sweet, with a kick.
My husband asked for Jalapeno Cornbread and I made Jalapeno Cheddar Cornbread instead.
Jalapeno and cheddar, they just go hand in hand, and seriously, who doesn’t love cheese?
Truthfully speaking, my husband wasn’t all over this cornbread because it was too rich for him, however the next day he seemed to enjoy them more.
I had a few friends try my cornbread, and while some loved it, others were hoping for a more sweet, cake-like consistency. We all have a different idea of what we envision cornbread to be like.
There are times I prefer a savory and flavorful cornbread over sweet and cake-like.
With that said, this Jalapeno Cheddar Cornbread is not for everyone. If you’re looking for a rich, dense, delicious, and indulgent cornbread, make this! If not, I’ll be making the sweet, cake-like cornbread this Thanksgiving, and hopefully, it will be blog-worthy.
This Jalapeno Cheddar Cornbread is:
Rich
Hearty
Dense
Savory
Crumbly
Gluten-Free
Refined Sugar-Free
Indulgent
Enjoy!
More Thanksgiving Recipes!
- Masala Mac & Cheese
- Pumpkin Cake with Maple Cream Cheese Glaze
- Apple Walnut Cake with Salted Caramel Frosting
- Pumpkin Spice Hot Chocolate
- Pumpkin Brioche Bread Pudding
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)
Ingredients
Dry
- 1 cup oat flour gluten-free, if need be*
- 1 cup cornmeal
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
Wet
- 2 eggs
- 1 cup buttermilk
- 3 tbsp pure honey
- 1/2 cup butter melted
Add Ins
- 1 1/2 cups sharp cheddar divided
- 3 tbsp scallions extra for garnish
- 2 jalapeno seeded and finely chopped
Instructions
- Preheat oven to 400 degrees.
- Grease a 8" or 9" inch
- Chop the jalapeno and scallions, grate the cheddar cheese. Set aside.
- In a small pan, melt half a cup of butter (or 1 stick).
- Combine all the dry ingredients in a large bowl.
- In a medium bowl, combine the wet ingredients.. eggs, buttermilk and honey.
- Mix well.
- Once slightly cool, slowly add the warm butter, and whisk at the same time. Don't add it all at once to avoid scrambling the eggs. Mix well.
- Now add the wet ingredients to the dry while mixing at the same time. DO NOT OVER MIX!
- Now add the additions... add the jalapeno, 3 tbsp scallions, and 1 1/4 cups of cheddar. Reserve 1/4 cup of cheddar for later.
- Mix, but DO NOT OVER MIX!
- Pour the batter into a baking tray.
- Top with a few scallions and 1/4 cup of cheddar cheese on top.
- Into the oven for 25-30 minutes at 400 degrees. After 25 minutes, if the cornbread requires more baking and the top is golden, cover with a foil and bake another 5 minutes.
- Done! Cut into 12 or 16 pieces. I prefer 16 since this cornbread is rich.
Notes
Recipes You Will Love:
Masala Mac and Cheese (no cream, no half and half, gluten-free option) 
Roasted Butternut Squash with Cranberries and Goat Cheese (gluten free, antioxidants, healthy) 
Kale Cranberry Curry Wild Rice (healthy, gluten-free, dairy-free) 
Baked Ziti with Spinach (vegetarian, vegan option, gluten-free option)
That looks so delicious, and i love the combo or jalapeños and cheese!
Thanks Salma. Me too. It’s so good! 🙂
This looks delicious. Could you cook this in a cast iron skillet?
HI Pam. I believe so. I would just check the bake time sooner since it’s in a castiron.
🙂
Can this be stored in the freezer and if so, what’s best way?
Hi Shalini. You can go ahead and try it, but I don’t think they will be good after freezing. Cornbread is naturally crumbly, storing this in the freezer is only going to dry it up further. Hope that helps!
I made this for Diversity day celebration at my work and it turned out to be awesome.. I used all purpose flour instead of oat flour.. 🙂
Nisha, This bread is incredible. I did find a way to make it eggless! I used aquafaba and it held up great! I also made my own buttermilk, because I was lazy to go out and buy it, but I just put some lemon juice in milk. It was great and was a hit with my in-laws! I can’t wait to make one all for myself :D. I loved this recipe!
Can I make the batter a day ahead of time and then bake it the next day?
HI Payal, No, I wouldn’t do that. You should bake it the same day and immediately after the batter is ready.
Thanks for this recipe! I followed your recipe exactly and it came out amazing. It was gone within a few mins of coming out of the oven.