Jalapeño Cheddar Cornbread

Golden heat. Melty cheese. Southern comfort with a kick.

This is cornbread that shows up loud and proud. Still deeply Southern at its core, but spiked with fresh jalapeños and pockets of sharp cheddar that melt right into the crumb. The edges stay crisp from the cast iron, the inside stays tender and buttery, and every bite balances savory corn flavor with just enough heat to keep things interesting.

It’s the kind of cornbread that doesn’t need butter but welcomes it anyway. Perfect alongside chili, barbecue, or a bowl of beans, and just as dangerous eaten straight from the skillet while it’s still steaming.

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Ingredients

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk, room temperature
• 1 large egg, room temperature
• 3 tablespoons melted bacon fat or unsalted butter
• 1 to 1½ cups sharp cheddar cheese, freshly grated
• 1–2 fresh jalapeños, seeded and finely diced
• 1 tablespoon bacon fat or butter, for the skillet

Optional:

• Leave some jalapeño seeds in for extra heat
• Add a pinch of black pepper or smoked paprika for depth

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Directions

1. Preheat the oven to 425°F.
   Place a 9-inch cast-iron skillet in the oven while it heats.
2. Mix the dry ingredients.
   In a medium bowl, whisk together cornmeal, flour, salt, baking powder, and baking soda.
3. Mix the wet ingredients.
   In a separate bowl, whisk the buttermilk, egg, and melted bacon fat or butter until smooth.
4. Combine gently.
   Add the wet mixture to the dry ingredients and stir just until combined. Fold in the cheddar cheese and diced jalapeños.
5. Heat the skillet.
   Carefully remove the hot skillet from the oven. Add 1 tablespoon bacon fat or butter and swirl to coat.
6. Bake.
   Pour the batter into the hot skillet. It should sizzle immediately.
   Bake for 18–22 minutes, until the top is golden and the edges are deeply crisp.
7. Rest and serve.
   Let cool for 5 minutes before slicing. Serve warm.

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Southern Notes & Tips

• Fresh jalapeños beat pickled for cleaner heat and better texture.
• Grate your own cheese. Pre-shredded cheese won’t melt the same way.
• Cast iron matters. That sizzling batter is what gives you the signature crust.
• No sugar needed. The cheddar brings richness without turning this into cake.

This is cornbread with backbone. Savory, bold, and just spicy enough to demand a second slice. If classic Southern cornbread is the standard, this is its rowdy cousin who shows up with stories and steals the spotlight.