Spiced Cornbread with Jalapeño and Cheddar

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist cornbread with a kick of jalapeño and sharp cheddar cheese, ideal for summer cookouts and festive meals. This American-inspired Fourth of July recipe, 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 210 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 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1 tsp salt until well combined.
  2. Step 2: In a separate bowl, beat 1 large egg with 1 cup milk and 1/4 cup melted unsalted butter until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined — avoid overmixing to keep the cornbread tender.
  4. Step 4: Fold in 1 small finely chopped jalapeño and 1/2 cup shredded sharp cheddar cheese evenly.
  5. Step 5: Pour batter into a greased 8-inch square baking pan and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  6. Step 6: Let cool for 10 minutes before slicing to serve warm with butter or your favorite BBQ dishes.

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