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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 Cheddar Cornbread (gluten-free, refined sugar free)

Jalapeno and cheddar, they just go hand in hand, and seriously, who doesn’t love cheese?
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

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.
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

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.
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

There are times I prefer a savory and flavorful cornbread over sweet and cake-like.
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

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.
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

This Jalapeno Cheddar Cornbread is:

Rich
Hearty
Dense
Savory
Crumbly
Gluten-Free
Refined Sugar-Free
Indulgent
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

Enjoy!
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

 More Thanksgiving Recipes!

Three stacked pieces of jalapeño cheddar cornbread with green herb flecks rest gracefully against a dark background on a wooden surface, adorned with scattered autumn leaves.
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5 from 6 votes

Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)

By: Nisha Kapur
Rich, cheesy, dense, and hearty Jalapeno Cheddar Cornbread. It's not your traditional cornbread, but savory, slightly sweet, with a kick.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 16 squares

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
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INSTRUCTIONS 

  • Preheat oven to 400 degrees.
    The oven control panel displays a baking temperature of 125°F for preparing Baked Eggplant Spinach Rollatini, with the time set to 6:21 PM. It offers options such as cook time, delay start, rapid preheat, settings/clock, and timer.
  • Grease a 8" or 9" inch
  • Chop the jalapeno and scallions, grate the cheddar cheese. Set aside.
    Chopped green onions and jalapeño in measuring cups, with a bowl of shredded cheddar cheese, are ready on the cutting board—all set for whipping up a delicious Jalapeno Cheddar Cornbread.
  • In a small pan, melt half a cup of butter (or 1 stick).
    A dollop of butter melts smoothly in a stainless steel pan on the stove, setting the stage for a batch of jalapeno cheddar cornbread.
  • Combine all the dry ingredients in a large bowl.
    A glass bowl on a marble countertop holds the dry ingredients, including flour and baking powder, for a spicy Jalapeno Cheddar Cornbread.
  • In a medium bowl, combine the wet ingredients.. eggs, buttermilk and honey.
    Pouring milk into beaten eggs in a glass bowl, with a fork ready for mixing, next to a cutting board holding chopped herbs and ingredients for jalapeno cheddar cornbread, all on a marble countertop.
  • Mix well.
    A bowl of yellow batter for jalapeno cheddar cornbread sits with a metal spoon on a white surface, accompanied by a wooden cutting board and knife.
  • 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.
    Melted butter cascades into a bowl of creamy jalapeno cheddar cornbread mix on the kitchen counter, with a spoon and chopped parsley adding the perfect finishing touches.
  • Now add the wet ingredients to the dry while mixing at the same time. DO NOT OVER MIX!
    Melted butter is being poured from a bowl into a larger one containing dry ingredients for jalapeno cheddar cornbread, with a spoon resting inside.
  • 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.
    A glass bowl brims with shredded cheese, chopped green onions, and diced green peppers, eagerly awaiting to become a savory jalapeno cheddar cornbread mix.
  • Mix, but DO NOT OVER MIX!
    A bowl of jalapeno cheddar cornbread batter mixed with chopped green onions and shredded cheese, complemented by a metal spoon resting on the side.
  • Pour the batter into a baking tray.
    Thick batter studded with jalapeno and cheddar is being poured from a bowl into a rectangular baking pan on a pristine white countertop.
  • Top with a few scallions and 1/4 cup of cheddar cheese on top.
    Baking dish with unbaked Jalapeno Cheddar Cornbread batter, topped with shredded cheddar cheese and chopped green onions.
  • 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.
    A square pan filled with uncooked jalapeno cheddar cornbread casserole is placed on the middle rack inside an illuminated oven, ready to be baked.
  • Done! Cut into 12 or 16 pieces. I prefer 16 since this cornbread is rich.
    A square pan of freshly baked jalapeno cheddar cornbread sits on the stovetop, topped with melted cheese and chopped green onions.

NOTES

* Oat Flour – if you don’t care for a gluten-free cornbread, feel free to use All-Purpose Flour. This will ensure an even more delicious cornbread because it’s AP White Flour and has gluten.

Nutrition

Calories: 192kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 315mg | Potassium: 105mg | Fiber: 2g | Sugar: 4g | Vitamin A: 368IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg

Additional Info

Course: Sides
Cuisine: American
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

More about me

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5 from 6 votes (2 ratings without comment)

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14 Comments

  1. Hi – can you make this day of and serve later (a few hours later) ? Do you have to reheat? If so – how do you reheat?

    Thanks!

    Reply

    1. HI Niki,

      Yes, you can absolutely make this a day before – I would seal it well and place it in the fridge since there is dairy in here. The next day you can warm it up in the oven at 300 degrees – pop it in for about 15-20 mins to warm it up. Or you can always microwave a piece for 20 seconds and see how soft it is, then microwave the remaining. Cornbread tends to be drier and crumbly so keep that in mind, it’s not going to be soft and spongy like cake. 🙂 Hope that helps!

      Reply

  2. 5 stars
    This recipe is amazing. My family loved it and so did the hubby which is always wonderful. We had it alongside some spicy mexican inspired vegetarian chili.

    Reply

  3. 5 stars
    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.

    Reply

    1. HI Payal, No, I wouldn’t do that. You should bake it the same day and immediately after the batter is ready.

      Reply

  5. 5 stars
    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!

    Reply

  6. 5 stars
    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.. 🙂

    Reply

    1. 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!

      Reply