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You are here: Home / Recipes / KK’s Cheezy Cornbread Recipe

KK’s Cheezy Cornbread Recipe

*Updated* / By: 146 Comments

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This old-fashioned cheddar cornbread is packed with spicy heat. It can be baked in a baking dish, or made in a cast-iron skillet too. A traditional cornbread recipe that is moist and so delicious.

Jalapenos, corn kernels, and lots of cheddar cheese. The perfect side to soup, chili, or just on its own. Cayenne and black pepper add more heat to this spicy cornbread recipe.

If you love warm cheesy goodness, you also need to try these Cheddar Cheese Muffins.

Jalapeno Cornbread made in a cast iron skillet.

Sweet cornbread does not cut it for me. It is all about the spice. I relate it to southern flavours. Things like cayenne and jalapeño. Shrimp and grits are iconic for sure.

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

Thank goodness it was made by her good friend Kris, and she has kindly let me replicate it for you. She just happens to be part of the great Canadian band Loco Zydeco.

RECIPE and INSTRUCTIONS for this southern jalapeno cornbread can be found in the recipe card at the bottom of this post.

Old-Fashioned Cheddar Cornbread Ingredients

All it takes are some simple ingredients, nothing that is hard to find.

  • Buttermilk
  • Cornmeal
  • Jalaepno peppers
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Cayenne pepper
  • Black pepper
  • Sugar
  • Garlic powder
  • Eggs
  • Cheddar cheese
  • Corn
  • Butter
  • Lemon juice
Recipe ingredients, cornmeal, corn, cheese and jalapeno peppers.

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.

How To Make Cast Iron Skillet Jalapeno Cornbread

This is simple to make, yet really packs a punch. Mix, pour, and bake. If you don’t have a cast-iron skillet that is ok. Kris uses a glass baking dish (and I have too).

Here is the condensed version, please see the recipe card for everything you need to know.

  • Line your baking dish with parchment. I used a skillet for this recipe, and DID NOT preheat it.
  • Grate your cheese.
  • Preheat the oven.
  • Chop the jalapeno peppers (remove the seeds if you don’t want all the heat).
  • Combine the dry ingredients in a bowl and set aside.
  • Heat buttermilk along with diced jalapenos. Cool slightly.
  • Combine the wet and dry ingredients.
  • Pour and bake.
Cornbread batter in the cast iron pan prior to going into the oven.

Bread Made With Cornmeal

There are several varieties, usually baked or fried, but can also be steamed to create a cornmeal pudding.

  • Baked Cornbread can be made sweet or savoury.
  • Cracklin Bread has addition of pork rind as an ingredient.
  • Johnnycakes are similar to a pancake, a skillet fried cornbread patty.
  • Hushpuppies are made with a buttermilk batter that is deep-fried.

Recipe Tips

  • If you prefer LESS spice, reduce the amount of jalapenos, cayenne and black pepper.
  • Removing the seeds from the pepper reduce the heat level as well.
  • If baking in a skillet that is not pre-heated, the baking time will need to be adjusted. I did not pre-heat my skillet.
  • Change the cheese. Smoked cheddar works great in this recipe.
  • Corn kernels can be fresh, frozen or canned. Creamed corn does not work well in this recipe.
  • No buttermilk? Thin out some sour cream or plain yourt with milk.
Cast-iron skillet bread with cornmeal.

FAQ

How long does cornbread last?

Properly stored, it will last 1-2 days at room temperature, and about 1 week in the fridge.

What is the best way to store it?

Wrap in foil for best results. You can also use plastic wrap.

Can you freeze it?

Cornbread can be frozen for several months. Be sure to wrap it well.

What is the best way to reheat it?

You can pop it in the microwave, wrap it in foil, reheat in the oven, or even the bbq.

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Serving Suggestions:

Serve this buttermilk cheddar cornbread with:

Cheesy cornmeal bread on a plate.

Still looking for some great bread recipes?

Irish Soda Bread is quick and easy. It can be made any night of the week.

Onion Bread is the perfect side to comfort foods like soup, chili, and stew.

If you want to try your hands on making homemade bread from scratch, I have just the recipe for you. This Sun-dried Tomato and Olive Artisan bread recipe is so delicious. Follow the steps in the post for perfect results.

Cheddar Cornbread Pin
Cast Iron Skillet Cornbread Featured Image

Jalapeno Cheddar Cornbread

This cheesy cornbread made in a cast iron skillet is the ultimate side to soup and chili.
5 from 35 votes
Pin Recipe Print Rate
Course: side
Cuisine: Tex-Mex
Keyword: cornbread in cast iron, quick bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 254kcal
Author: Gloria Duggan | Homemade & Yummy

Ingredients

  • ½ cup chopped jalapeno peppers seeds and ribs removed
  • 1 ½ cups buttermilk
  • 1 cup cornmeal
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • ¼ cup sugar
  • 1 teaspoon garlic powder
  • 2 beaten eggs
  • 1 cup grated cheddar cheese
  • 1 cup whole kernel corn (fresh, frozen or canned)
  • 3 tablespoons melted butter
  • 1 tablespoons lemon juice
US Customary – Metric

Instructions

  • Line bottom and sides of square glass baking dish (8×8 or 9×9) with parchment paper. Alternatively you can use a cast iron skillet.
  • 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. If using cast iron, baking time will increase slightly.
  • Remove from oven, cut into wedges and enjoy.

Nutrition Information

Calories: 254kcal | Carbohydrates: 32g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 757mg | Potassium: 224mg | Fiber: 2g | Sugar: 8g | Vitamin A: 465IU | Vitamin C: 6mg | Calcium: 152mg | Iron: 1mg

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.
If you preheat our cast iron skillet, you will have to adjust the baking time (usually less).
 
Tried this recipe?Take a picture and tag @homemadeandyummy
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. Natalie

    Cornbread has always been close to my heart, one of my favorite. This cornbread looks so amazing Gloria. Perfect texture and flavors. I’m definitely going to make this.

    Reply

  2. Hayley Dhanecha

    Saving this recipe for coming weekend, I have invited my friends for a Mexican dinner. I am sure they’ll love this cheezy cornbread!!

    Reply

  5. Marisa F. Stewart

    We made ham and beans and this went really great with it. Not only was it easy to make, it had the ingredients we love — jalapeños and cheese. You can’t go wrong with this recipe. It’ll be a standard with out soups.

    Reply

  7. Mikayla

    We just had to give this a try with our pot of soup, we were not disappointed. The spicy rich flavor was a great option for a change.

    Reply

  8. silvia

    Cornbread is a family favorite, we love it with chili or soup and this variation is very tasty, the jalapeños add a great flavor to the bread. Great recipe.

    Reply

  14. Kasey Ferguson

    This cornbread was a huge hit! The spice level was just right for us and we took your advice and used smoked cheddar. So delicious, thank you for the recipe!

    Reply

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