Jalapeno Cheddar Cornbread

Jalapeno cheddar cornbread is a spicy, cheesy twist on classic cornbread, packed with fresh jalapeno and sharp cheddar in every bite. This quick and simple cornbread recipe creates a moist crumb with crisp edges. 

I wanted to make this easy jalapeno cheddar cornbread recipe to pair with the chipotle taco chili and Mexican wedge salad I was making for dinner. This spicy and cheesy corbread recipe is from Peas and Crayons, and it was easy to make, smelled awesome while it baked, and tasted fantastic. My daughter deemed it to be her favorite cornbread I’ve ever made, and the rest of us loved it too.

Jalapeno Cheddar Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• ¼ tsp garlic powder
• ½ cup sour cream or Greek yogurt
• ½ cup milk
• 1 tbsp vinegar
• ½ cup unsalted butter, melted
• ½ cup white sugar
• 2 large eggs, room temperature
• ½ cup sharp cheddar cheese, grated
• ¼ cup fresh jalapenos, diced small
• 2 tbsp green onion, sliced

How to Make Jalapeno Cheddar Cornbread:

Preheat oven to 375 degrees.  Grease an 8×8-inch square with butter.

Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.

Whisk the sour cream, milk, and vinegar in a small bowl. Mix and set aside.

Whisk the melted butter and sugar in a large bowl until well combined.

Add the eggs and whisk until well combined.

Whisk in the sour cream mixture.

Stir in the cheddar cheese, jalapenos, and green onion.

Gradually stir in the cornmeal mixture until very few lumps remain.

Pour into the prepared baking dish.

Place in the oven to bake for 30-40 minutes, or until a wooden skewer inserted in the center comes out clean.   

Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!