Baked Southwest Cornbread with Jalapeño and Cheddar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

This moist cornbread is baked with fresh jalapeños and sharp cheddar cheese, bringing a subtle heat and savory depth perfect for a Southwestern meal. This american-inspired quick meals ready in about 35 minutes pairs cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 8 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F. Grease an 8-inch square baking pan or cast-iron skillet with butter.
  2. Step 2: In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1 tsp salt.
  3. Step 3: In a separate bowl, beat 2 large eggs with 1 cup buttermilk and 1/4 cup melted unsalted butter until combined.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in 1 medium finely diced jalapeño and 1 cup shredded sharp cheddar cheese.
  5. Step 5: Pour batter into the prepared pan and bake for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.

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Frequently asked questions

How long does Baked Southwest Cornbread with Jalapeño and Cheddar take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Southwest Cornbread with Jalapeño and Cheddar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornmeal from drying out.

Can I substitute ingredients in Baked Southwest Cornbread with Jalapeño and Cheddar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Southwest Cornbread with Jalapeño and Cheddar for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Southwest Cornbread with Jalapeño and Cheddar?

American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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