On Sunday, I rummaged through the pantry, hoping for inspiration, and my hand landed on a bag of cornmeal. That was it. Cornbread. But not just any cornbread I wanted something bold, with a little heat and a whole lot of flavor. Something that would hold its own with a smear of butter but also steal the spotlight at the dinner table.

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This Southern Cheddar Jalapeño Cornbread Bake has since become our go-to afternoon snack. It’s the kind of dish that makes the whole house smell like a hug and keeps people coming back for “just one more bite.”

This cornbread has seen fresh corn in the summer, canned kernels during the colder months, and even got a spontaneous upgrade with crispy bacon once. However it’s done, it always delivers.

Short Description

A golden, cheesy Southern-style cornbread with sweet corn kernels and a kick of jalapeño heat this easy 9×9 bake is your new go-to for cozy afternoons and crowd-pleasing sides.

Key Ingredients

For the Base:

1 cup cornmeal
1 cup all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients:

1 cup whole milk
2 large eggs
½ cup unsalted butter, melted

Mix-ins:

1 cup sharp cheddar cheese, shredded
1 to 2 jalapeños, finely chopped (adjust for heat preference)
½ cup corn kernels (fresh or canned, drained)

Tools Needed

9×9-inch baking dish
Large mixing bowl
Medium bowl
Whisk
Spatula
Measuring cups and spoons
Sharp knife and cutting board

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray and set aside.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until thoroughly combined.

Step 3: Whisk the Wet Ingredients
In a separate medium bowl, whisk the milk, eggs, and melted butter until smooth and cohesive.

Step 4: Combine Wet and Dry
Slowly pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined don’t overmix. A few lumps are okay.

Step 5: Add the Flavor Boosters
Fold in the shredded cheddar, chopped jalapeños, and corn kernels until they’re evenly scattered throughout the batter.

Step 6: Pour and Spread
Transfer the batter into the prepared baking dish. Use your spatula to spread it out evenly into all corners.

Step 7: Bake to Golden Perfection
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool Slightly Before Serving
Let the cornbread cool in the pan for at least 10 minutes before slicing. This helps the texture set for easier cutting.

Why You’ll Love This Recipe

– Bold flavor from cheddar and jalapeños

– Sweet-salty balance thanks to sugar and corn

– Quick and easy less than 1 hour start to finish

– Minimal cleanup with one mixing bowl

– Works as a snack, side, or potluck hero

– Customizable with pantry staples

– Freezer-friendly for make-ahead convenience

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the Batter
Solution: Mix just until the ingredients are incorporated. Overmixing makes the texture dense instead of fluffy.

Mistake 2: Using Cold Ingredients
Solution: Let eggs and milk come to room temperature. Cold liquids can cause the melted butter to solidify too soon.

Mistake 3: Uneven Jalapeño Heat
Solution: Remove seeds and membranes from jalapeños for milder heat, and chop them finely for even distribution.

Mistake 4: Baking in a Metal Pan Without Adjustments
Solution: If using a dark metal pan, reduce oven temperature by 25°F to avoid overbrowning the edges.

Mistake 5: Dry Cornbread
Solution: Don’t overbake. Check at 25 minutes with a toothpick. If it comes out clean with a few moist crumbs, it’s ready.

Serving and Pairing Suggestions

– Serve warm with a pat of salted butter or honey drizzle

– Pair with chili, BBQ ribs, or fried chicken

– Cut into squares for a potluck or picnic

– Serve as a side dish with soup or stew

– Slice and toast the next day for a savory breakfast

Storage and Reheating Tips

Refrigerate: Store in an airtight container in the fridge for up to 4 days

Freeze: Wrap slices tightly and freeze for up to 2 months

Reheat (Oven): Warm in a 325°F oven for 10–12 minutes wrapped in foil

Reheat (Microwave): Microwave individual slices for 20–30 seconds, covered with a damp paper towel to retain moisture

Reheat (Toaster Oven): Toast for a crispy edge and soft center

FAQs

1. Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and adds more flavor. Pre-shredded cheese may have anti-caking agents that affect texture.

2. What if I don’t like spicy food?
Use only one jalapeño and remove all seeds and membranes or leave it out entirely and add chopped bell pepper for a milder flavor.

3. Can I use a different type of cheese?
Absolutely. Try pepper jack for more spice, or gouda for a smoky note. Just make sure it melts well.

4. How do I make it gluten-free?
Swap the all-purpose flour with a gluten-free 1:1 baking flour. Make sure your cornmeal is certified gluten-free too.

5. Can I double the recipe?
Yes! Double all ingredients and use a 9×13-inch pan. Bake for 35–40 minutes, checking for doneness with a toothpick.

Tips & Tricks

– Let the batter rest 5 minutes before baking it helps hydrate the cornmeal for a tender crumb

– Add a sprinkle of cheese on top before baking for a golden, bubbly finish

– Line the pan with parchment if you want cleaner slices and easier removal

– Brush the top with melted butter right after baking for an extra layer of flavor

– Don’t skip the corn it adds little bursts of sweetness in every bite

Recipe Variations

1. Bacon Cheddar Jalapeño Cornbread
Add ½ cup cooked, crumbled bacon to the batter in Step 5. The smoky, savory twist is irresistible.

2. Honey Cornbread Bake
Replace granulated sugar with ⅓ cup honey and reduce milk to ¾ cup. Adds a subtle floral sweetness.

3. Mexican-Inspired Version
Sub cheddar for a blend of cotija and Monterey Jack, add ¼ teaspoon cumin, and top with cilantro after baking.

4. Creamed Corn Cornbread
Replace corn kernels with ¾ cup creamed corn and reduce milk by ¼ cup for a richer, moister texture.

5. Mini Muffin Version
Scoop batter into a greased mini muffin tin and bake at 375°F for 12–15 minutes for party-friendly bites.

Final Thoughts

Every time I bake this Southern Cheddar Jalapeño Cornbread, I’m reminded of how the simplest ingredients can bring the most comfort. The scent of melted butter, the warmth of the oven, and the golden crust crackling as you slice into it it never gets old.

If you’re someone who craves a little spice and soul in your food, this bake checks every box. Try it once, and I guarantee it’ll work its way into your regular rotation, just like it did mine. Bake it, share it, and most importantly enjoy every bite.

Southern Cheddar Jalapeño Cornbread Bake

A golden, cheesy Southern-style cornbread with sweet corn kernels and a kick of jalapeño heat this easy 9x9 bake is your new go-to for cozy afternoons and crowd-pleasing sides.

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Ingredients

For the Base:

1 cup cornmeal
1 cup all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients:

1 cup whole milk
2 large eggs
½ cup unsalted butter melted

Mix-ins:

1 cup sharp cheddar cheese shredded
1 to 2 jalapeños finely chopped (adjust for heat preference)
½ cup corn kernels fresh or canned, drained

Instructions

Fold in Mix-ins: Add the shredded cheddar, chopped jalapeños, and corn kernels to the batter and gently fold until evenly distributed.
Pour and Spread: Transfer the batter into the greased baking dish and spread it evenly into the corners.
Bake: Bake at 400°F (200°C) for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool Before Serving: Let the cornbread cool in the pan for 10 minutes before slicing to help it set properly.