Spiced Cornbread with Jalapeño and Cheddar
Moist cornbread with a kick of jalapeño and sharp cheddar cheese, ideal for summer cookouts and festive meals. This american-inspired 4th of july 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.
Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 1 large egg
- 1/4 cup, melted unsalted butter
- 1 small, seeded and finely chopped jalapeño
- 1/2 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. 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.
- Step 2: In a separate bowl, beat 1 large egg with 1 cup milk and 1/4 cup melted unsalted butter until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined — avoid overmixing to keep the cornbread tender.
- Step 4: Fold in 1 small finely chopped jalapeño and 1/2 cup shredded sharp cheddar cheese evenly.
- 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.
- Step 6: Let cool for 10 minutes before slicing to serve warm with butter or your favorite BBQ dishes.
Frequently asked questions
How long does Spiced 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 Spiced 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 yellow cornmeal from drying out.
Can I substitute ingredients in Spiced 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 Spiced 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 Spiced Cornbread with Jalapeño and Cheddar?
American 4th of july 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.
