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KK’s Cheezy Cornbread

*Updated* / By: 116 Comments

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How do you like your cornbread? KK’s Cheezy Cornbread is packed with corn kernels and HEAT!! Time for a revisit of a great “oldie but goodie” recipe.

Overhead shot of cornbread cut into wedges in a cast iron pan.

I love cornbread, but not the sweet version. For me it is all about the spice. I relate it to southern flavours, you know cayenne and jalapeño. Although the south does have their fair share of “sweet” recipes,  I’m a stickler for cornbread to be savoury and full of tongue tingling heat.

Several years ago, my daughter brought some leftover cornbread home from a party she attended. I still remember her saying, “Mom, you are going to LOVE this”. She was right, it was the most delicious cornbread I had ever tasted. 

Recipe ingredients, cornmeal, corn, cheese and jalapeno peppers.

Thank goodness it was made by her good friend Kris, and she has kindly let me replicate it for you. This is the ONLY cornbread I make, EVER!

LIVELY and SPICY

If you have watched my videos, the music I use is from a band called Loco Zydeco. This is a high energy, Canadian band and it just so happens that Kris is the female member of the 6 person group.

Cornbread batter in the cast iron pan prior to going into the oven.

Just like you would expect the Zydeco music from Louisiana to be, it is lively and a little spicy. KK’s Cheezy Cornbread fits perfectly here, guess that is why it is a hit every time she takes it to a party. Packed with corn kernels, cheese, cayenne and a good amount of jalapeño. If you like cornbread with a kick, this is for you.

CAST IRON SKILLET

Another thing I totally relate to southern cooking is using cast iron skillets. I have a huge selection of sizes and I use them ALL the time. From Crispy Cast Iron Potatoes to Greek Nachos, my skillets get lots of use. Hubby uses them on the BBQ too.  Bacon and eggs on a Saturday morning, or sautéing some mushrooms to go with that awesome steak for dinner, cast iron works wonders whether you are cooking indoors or at the campfire.

Close up shot of the cornbread cut into wedges in the cast iron skillet.

This recipe is simple to make, yet really packs a punch. You can tailor it to your liking by using your favourite cheese, and easily adjust the heat by using more or less cayenne, black pepper and jalapeño. I have even tried making it without the added sugar, and it was still fantastic.

It is one of those mix, pour and bake recipes. If you don’t have a cast iron skillet that is ok. Kris uses a glass baking dish (and I have too). **TIP** This recipe freezes well, so you can always have some on hand ready to heat and eat. Simply pop in the microwave, or wrap in foil and warm in the oven or even on the BBQ.

2 pieces of Cheezy Cornbread on a plate, one has a bite out of it.

We love this recipe as an appetizer, but it pairs well with chili and soup. Add a little heat to your next party. KK’s Cheezy Cornbread will have your guests asking for the recipe too!

KK’s Cheezy Cornbread long pin image.

KK’s Cheezy Cornbread is the perfect blend of corn, cheese and heat. If you like cornbread with a kick, this is for you. | homemadeandyummy.com

KK's Cheezy Cornbread

KK’s Cheezy Cornbread is the perfect blend of corn, cheese and heat. If you like cornbread with a kick, this is for you. 
5 from 22 votes
Print Rate Recipe Collections
Course: Bread
Cuisine: Tex-Mex
Keyword: Cast Iron Skillet
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 251kcal
Author: Gloria | Homemade & Yummy

Ingredients

  • 1/2 - 1 cup chopped jalapeno peppers seeds and ribs removed
  • 1 1/2 cups buttermilk
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp salt
  • 1/2 - 2 tsp cayenne pepper depending on desired heat level
  • 1/2 - 2 tsp black pepper depending on desired heat level
  • 1/4 cup sugar
  • 1 tsp garlic powder
  • 2 beaten eggs
  • 1 cup grated cheddar cheese
  • 1 cup whole kernel corn (fresh, frozen or canned)
  • 3 tbsp melted butter
  • 1 tbsp lemon juice

Instructions

  • Line bottom and sides of square glass baking dish (8x8 or 9x9) with parchment paper.
  • Preheat oven to 425°
  • Mix dry ingredients.
  • Heat buttermilk and jalapenos in microwave on high for 1 minute. Let cool for 5 minutes.
  • Combine buttermilk/jalapenpo mixture with eggs, cheese and corn, add to dry ingredients.
  • Mix only until blended.
  • Add lemon juice and melted butter.
  • Pour into pan.
  • Bake 40-50 minutes until golden brown and cake tester comes out clean.
  • ENJOY!!

Nutrition Information

Calories: 251kcal | Carbohydrates: 31g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 773mg | Potassium: 213mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6.7% | Vitamin C: 1% | Calcium: 15.2% | Iron: 7.9%

Notes

The choice of cheese will alter the flavours. The heat all comes down to the amount of peppers (black, cayenne and jalapeno) you decide to use.
This goes GREAT with chili!!
I baked mine in a casts iron skillet, so actual cooking time will be a little less.
**TIP** This recipe freezes well, so you can always have some on hand, ready to heat and eat. Warm in the microwave, oven or even the BBQ.
Tried this recipe?Let me know by leaving a comment and rating the recipe below! ALSO take a picture and tag @homemadeandyummy and #homemadeandyummy on Facebook. YOU could be featured in my WEEKLY NEWSLETTER!
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.


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Reader Interactions

Comments

  1. Amanda

    April 14, 2019 at 2:41 PM

    I’m so with you on the spicy cornbread. The flavor of jalapeno is one of my favorites, and I can never get enough cheese, so this is pretty much my perfect cornbread recipe. Thanks for sharing!

    Reply

  2. Lisa

    July 11, 2018 at 10:07 AM

    I grew up in the South and cornbread was always a staple at my grandmother’s table. Like you, she made it in a cast iron skillet to give it that wonderful crusty texture. You’re recipe goes way beyond hers, though and I think it would be great at our next summer barbecue (likely tomorrow night). The corn addition really takes this cornbread to another level and I love the spice. Thanks for the inspiration!

    Reply

    • Homemade & Yummy

      September 9, 2017 at 2:55 PM

      The cheese and heat really make this bread exciting. Playing with different cheeses, and heat levels is always an option too.

      Reply

  5. Carol Borchardt

    September 3, 2017 at 1:29 PM

    This looks and sounds delicious! I’m always on the lookout for a GOOD cornbread recipe. I mean, I DO live in the South! Going to give this a try when it cools down and I can pair it with a good spicy chili!

    Reply

    • Homemade & Yummy

      September 3, 2017 at 9:37 PM

      Well I’m sure you have some awesome recipes too….but I hope you give it a try. It is perfect with chili for sure.

      Reply

  10. Anne Murphy

    September 2, 2017 at 12:08 PM

    I never liked my cornbread sweet, either. For some reason I never put cheese in it, though! This sounds delicious.

    And I like your suggestion of freezing it – I never tried that, and with just two of us, there are times it would be really helpful…

    Reply

  14. Christine

    September 1, 2017 at 2:58 AM

    Believe it or not I didn’t start enjoying cornbread until earlier this year when my husband and I visited Kansas City. We stayed with a lady who made this spicy version with honey and butter. Now I crave it. And after looking at your photos I’m craving cornbread even more!

    Reply

  20. Jodie Morgan

    August 28, 2017 at 8:48 AM

    Man, I love cornbread. This spicy version looks amazing! I bet it would even be great turned into some hushpuppies! I’ll have to give this cornbread a whirl on our next chili night! THanks for sharing!

    Reply

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