Cornbread with Jalapeño and Sharp Cheddar Cheese
Moist Southern-style cornbread studded with diced jalapeños and sharp cheddar cheese for a spicy, cheesy side that complements any meal. This southern united states-inspired comfort food ready in about 35 minutes pairs yellow cornmeal, all-purpose flour, granulated sugar 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.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/4 cup, melted unsalted butter
- 1 medium, seeded and finely diced jalapeño
- 1 cup, shredded sharp cheddar cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F and grease an 8-inch square baking pan with butter.
- Step 2: In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1 tsp salt.
- Step 3: In a separate bowl, beat 2 large eggs with 1 cup whole milk and 1/4 cup melted unsalted butter until combined.
- Step 4: Pour the wet ingredients into the dry and stir gently until just combined.
- Step 5: Fold in 1 diced jalapeño (seeded for less heat) and 1 cup shredded sharp cheddar cheese evenly through the batter.
- Step 6: Pour the batter into the prepared pan and bake for 20-25 minutes until the top is golden brown and a toothpick inserted comes out clean.
- Step 7: Let cool for 10 minutes before slicing and serving warm.
Frequently asked questions
How long does Cornbread with Jalapeño and Sharp Cheddar Cheese 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 Cornbread with Jalapeño and Sharp Cheddar Cheese?
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 yellow cornmeal from drying out.
Can I substitute ingredients in Cornbread with Jalapeño and Sharp Cheddar Cheese?
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 Cornbread with Jalapeño and Sharp Cheddar Cheese 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 Cornbread with Jalapeño and Sharp Cheddar Cheese?
Southern United States comfort food 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.
