Jalapeño Cheese Cornbread
Jalapeño cheese cornbread is made with cheddar cheese and parmesan to make an extra cheesy cornbread. Chopped jalapeños and bacon bits add a kick of flavor too!
Jalepeño cheese cornbread has so much flavor, I guarantee you will be satisfied. With two different types of cheeses, plus bacon and jalapeños, this cornbread recipe is a keeper. Not only is the cornbread flavorful, but it’s also moist and dense. This is a copycat recipe is from Chrissy Teigen’s recipe book Cravings. Every recipe I’ve tried is delicious!
Why this recipe works: The bacon fat is used not only to grease the skillet, but also in the cornbread batter for extra flavor. The creamed corn and buttermilk keep the cornbread moist, while bacon and jalapeños add flavor.
How to make jalapeno cheese cornbread
- Preheat oven to 375° F.
- Cook bacon in a 10-inch skillet until crisp. Set aside and chop into small pieces.
- Melt butter with bacon fat in the hot skillet. Pour into a large bowl and don’t clean the skillet.
- Make cornbread batter: In the large bowl with the bacon fat and butter, add the creamed corn, buttermilk, eggs, cheddar cheese, parmesan, and chopped bacon. In a separate large bowl, whisk together the cornmeal, sugar, baking soda, salt and pepper. Add the wet ingredients to the dry ingredients and mix just until combined.
- Bake cornbread: Transfer mixture to the skillet and bake for 30 to 35 minutes or until golden brown. Cool slightly and serve.
Don’t have a cast-iron skillet? You can make this cornbread in a 9×13-inch baking pan too!
Frequently Asked Questions
Yes, 2 to 3 fresh jalapeños may be used. Remove the stems and seeds, then chop them into small pieces before adding to the cornbread batter.
The use of creamed corn and buttermilk make this cornbread extra moist.
Cornbread is best when it is eaten the day it is made. However, it may be stored in an airtight container in the refrigerator for up to 3 days. To keep the cornbread extra moist, wrap it in plastic wrap. Make sure the cornbread is completely cooled before storing otherwise it will dry out.
Cornbread is supposed to be crumbly, but if it too crumbly then it is possible you measured the ingredients wrong (I recommend weighing ingredients with a kitchen scale) or the cornbread was baked too long and dried out.
I have not tried this recipe as muffins, but I believe it should work. Use paper muffin liners and fill each cup three-quarters full. Bake at 375 F for about 20 to 25 minutes.
The most helpful tip for this recipe is to read the entire recipe before making this cornbread! Don’t discard the bacon fat and don’t clean the skillet. It’s already greased with flavor. Another pro tip, weigh your ingredients instead of measuring them. It’s more accurate to use a kitchen scale in baking.
Jalapeño cheese cornbread goes well with chili. I recommend my slow cooker chicken chili, which has a kick of Mexican spices. It also goes well with any type of barbeque, but I personally enjoy instant pot ribs (Well Plated by Erin blog). If you’re looking for more cornbread recipes, try my cornbread muffins made with honey or my classic Northern cornbread.
Jalapeño cheese cornbread is going to be my go-to recipe this fall. It pairs so well with chili, soup and game day barbecue. It also satisfies everyone who prefers a savory baking recipe! What occasion will you bake jalapeño cornbread for? Let me know in the comments and tag @ifyougiveablondeakitchen on social media if you try the recipe!
Jalapeño Cheese Cornbread
- 6 bacon slices
- ½ cup (113 g or 1 stick) unsalted butter, cut into 1 inch pieces
- 1 cup (250 g) canned creamed corn
- ¾ cup (180 ml) buttermilk, shaken
- 3 large eggs, beaten
- 1 cup (4 ounces or 113 g) shredded cheddar cheese
- ½ cup (40 g) finely grated Parmigiano Reggiano cheese
- ½ cup sliced pickled jalapeños, chopped
- 1 ½ cups (215 g) yellow cornmeal
- 2 teaspoons sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- Preheat the oven to 375°F.
- In a 10-inch cast iron skillet, cook the bacon over medium heat for about 8 minutes until crisp. Transfer bacon to paper towels to cool, then chop into small pieces.
- With the skillet still hot, add the butter to the bacon fat and stir to melt. Transfer the mixture to a large bowl. Don’t clean the skillet.
- In the large bowl with the bacon fat and butter, add the creamed corn, buttermilk, eggs, cheddar cheese, parmesan, jalapeños and chopped bacon. In a separate large bowl, whisk together the cornmeal, sugar, baking soda, salt and pepper. Add the wet ingredients to the dry ingredients and mix just until combined.
- Transfer mixture to the skillet and bake for 30 to 35 minutes or until golden brown and a toothpick comes out with few crumbs. Allow cornbread to cool in the pan for 10 minutes before slicing and serving.