Grab a slice of jalapeno cheddar cornbread to go with your dinner. Nothing beats this fluffy, cheesy side with the perfect kick of spice.
There is nothing I love more than having cornbread for a side, especially if I am making something like my favorite turkey chili. A jalapeno cheddar cornbread that is heavy on the cheese and jalapenos is everything I need in my life, and it is so good, even on its own.
The secret to good cornbread are a few great ingredients. What we use for this jalapeno cheddar cornbread are:
- fine cornmeal
- baking powder & baking soda
Why there is no flour in this cornbread recipe – I wanted something that was closer to Southern-style cornbread. Typically, this type of cornbread is made without flour, and uses bacon fat. However, since you may not have bacon fat available (and I do not eat bacon personally), we use butter.
With limited supplies, it is good to have a few substitutions available to you.
Fine cornmeal – You need at least some cornmeal in your recipe, otherwise, it won’t be cornbread. You can use substitute some of the cornmeal (up to 1 cup) with all-purpose flour.
Yogurt – First, make sure you are using plain yogurt. Second, if you don’t have it around, you can substitute it with sour cream or buttermilk. You can make your own buttermilk by adding a teaspoon of lemon juice or white vinegar into milk. This works for dairy and non-dairy milk alternatives.
Eggs – The eggs play a critical role in the recipe for me, but if you have ground flax, you can mix it with water to replace the egg in a pinch.
Oil – Any oil works. I don’t recommend extra virgin olive oil normally, but if you don’t mind the flavor it adds to the cornbread, you can use that too. You can also replace the oil with more butter, melted lard, or bacon grease.
Butter – You can replace it with bacon grease. I do not recommend replacing it with more oil.
Cheddar – Cheddar is important in this recipe and I think you’d be missing out without it, but you can use some other types of cheese that you enjoy. I do not recommend using American cheese.
How to make
This recipe was made using a cast-iron skillet in mind. If you don’t have one, I recommend at least using a heavy-bottomed oven-safe skillet.
We begin by toasting the cornmeal in the skillet. This gives it more depth of flavor, and also gives the cornbread more texture.
From there, we can use the already hot skillet to begin melting the butter and heating the oil. During this step, you can mix the remaining wet ingredients – the yogurt and eggs together and into the cornmeal.
Mix all the remaining ingredients together with the cornmeal, including the butter and oil, then fold in the cheddar and jalapenos.
Top with more cheese and jalapenos, and bake until delicious!
Cornbread isn’t really meant to be stored away. It is best fresh the day it is made. If you really want to safe it, store it in an airtight container. It will keep for three days at room temperature. I recommend warming up the cornbread before eating it again for the best flavor.
Best served warm
Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 78mgSodium: 589mgCarbohydrates: 27gFiber: 2gSugar: 4gProtein: 11g
Best served warm