Golden, fluffy, buttery, and packed with melty cheddar cheese — this jalapeño cornbread is the kind of side dish that disappears fast at the dinner table. The slightly sweet corn flavor combined with a gentle jalapeño kick makes it perfect for holiday meals, cozy soups, chili nights, or backyard barbecue dinners.

The best part? It’s incredibly easy to make, even if you’ve never baked cornbread before. The cast iron skillet gives it those crispy golden edges while keeping the inside soft, moist, and tender. Once you try homemade cornbread like this, boxed mixes just won’t compare!

If you make this recipe, let everyone know how it turned out and what you served it with!

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups yellow cornmeal
• 1 1/2 tablespoons granulated sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup whole milk
• 3/4 cup sour cream
• 2 large eggs
• 8 tablespoons unsalted butter, melted
• 1 cup sweet corn kernels (fresh or frozen)
• 1 1/4 cups sharp cheddar cheese, freshly grated
• 1 jalapeño, seeded and finely diced
• Extra butter for greasing the skillet

Instructions

Preheat your oven to 400°F. Generously butter a 10-inch cast iron skillet and set it aside.

In a large mixing bowl, combine the flour, cornmeal, sugar, baking soda, and salt. Whisk everything together until evenly mixed.

In another bowl, whisk together the milk, sour cream, and eggs until smooth.

Pour the wet ingredients into the dry ingredients. Add the melted butter and gently stir until everything is just combined. Be careful not to overmix the batter or the cornbread may turn out dense.

Fold in the corn kernels, shredded cheddar cheese, and diced jalapeño. Mix gently until evenly distributed.

Pour the batter into the prepared skillet and spread it evenly.

Bake on the center oven rack for about 20–25 minutes, or until the top is golden and a knife inserted in the center comes out clean.

Let the cornbread cool for about 5 minutes before slicing and serving warm.

Notes & Tips

• Removing the jalapeño seeds keeps the heat mild while still adding flavor.
• For extra spice, leave some seeds in or add a second jalapeño.
• Freshly grated cheese melts better than pre-shredded cheese.
• Don’t overmix the batter — this keeps the cornbread light and fluffy.
• A cast iron skillet creates the best crispy edges, but a baking dish also works.
• Serve with chili, soups, barbecue, roasted meats, or holiday dinners.

This recipe has been freshly rewritten and adapted into a unique beginner-friendly version to help avoid duplicate-style recipe posts while keeping the same comforting flavors and homemade feel.