Smoked Jalapeño Cheddar Cornbread
Moist cornbread infused with smoky jalapeño and sharp cheddar cheese, a perfect side for Southern BBQ dishes. This American-inspired quick recipe, ready in about 40 minutes, pairs yellow 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.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 jalapeño peppers, finely diced
- 1 cup sharp cheddar cheese, shredded
- 1 tsp smoked paprika
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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. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, 1 tsp kosher salt, and 1 tsp smoked paprika.
- Step 2: In a separate bowl, whisk 1 cup buttermilk, 2 large eggs, and 1/4 cup melted unsalted butter until combined.
- Step 3: Pour the wet ingredients into the dry mixture and stir just until combined; do not overmix.
- Step 4: Fold in 2 finely diced jalapeño peppers and 1 cup shredded sharp cheddar cheese evenly.
- Step 5: Pour batter into the prepared pan and bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Step 6: Let cool for 10 minutes before slicing and serving alongside your favorite BBQ dishes.
Frequently asked questions
How long does Smoked Jalapeño Cheddar Cornbread take to make?
Total time is about 40 minutes (15 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 Smoked Jalapeño Cheddar Cornbread?
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 Smoked Jalapeño Cheddar Cornbread?
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 Smoked Jalapeño Cheddar Cornbread 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 Smoked Jalapeño Cheddar Cornbread?
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.
