Cheesy Jalapeño Cornbread


Cornbread is a staple recipe for Southern cooking, and I’m ashamed to admit making cornbread, until recently, has never been a strong suit of mine. Whether I made it from scratch or with a box of Jiffy, it always came out horribly dry and often left my mouth feeling like the Sahara. I don’t know what I finally started doing right, but the past handful of times I’ve made cornbread it has been satisfying! So, I admit, I’m a little proud to have a cornbread recipe that I feel is up to par to share. I have a feeling the additions I made to this mix are what influenced the increase in scrumptiousness! Why did I not think of Cheesy Jalapeño Cornbread sooner?!


  • ¾ cup enriched cornmeal
  • 1 ¼ cups all-purpose flour
  • ¼ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup milk
  • 1 egg beaten
  • ¼ cup vegetable oil
  • 1 ¼ cup cheese
  • 2 jalapeños chopped



  1. Preheat oven to 400° F.
  2. Grease a 9×9 pan.
  3. Combine the dry ingredients.
  4. Stir in the milk, egg, and oil until thoroughly mixed.
  5. Mix in 1 cup of cheese and jalapeños.
  6. Pour batter into pan and sprinkle with cheese.
  7. Bake for 20 minutes.


 Have you ever made Cheesy Jalapeño Cornbread? What would you do different?

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    1. Would love this with Bacon in it instead of jalapenos!!

    1. I eat it for 5 minutes! Delicious and I love it!

    1. Ooh, this looks easy and delish! Thanks for the recipe!

    1. I love jalapeno cornbread. I’m going to have to break out my crockpot and make some beans to go with the cornbread.

    1. Thank you everyone! After some experimenting, I found that canned jalapeños work also! Just make sure you drain them well!

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