My posts may contain affiliate links. If you click though and make a purchase, we might make a small commission, but at no extra cost to you.

Cornbread is one of those southern staples and we love it here in our family. Recently, we came into about 10 pounds of jalapeños, so we’ve had to get creative to use them up. After adding them to this recipe, I’m not sure we’ll make cornbread any other way! This cheesy jalapeño cornbread recipe just might be your new favorite cornbread recipe, too!

---

Let’s gather our ingredients!

I used the recipe that was on the back of the cornmeal bag for the base of this cornbread. Add 1.5 cups of cornmeal to a mixing bowl.

Next, add one cup of milk.

Then add two large or three small eggs to your mixing bowl.

In the meantime, pre-heat your oven to 450 degrees and add a half stick of butter to a baking dish to melt in the oven. Don’t let it get too hot and watch it until it melts. You could also just melt your butter in the microwave, but we don’t have a microwave.

This way the dish gets buttered at the same time though. Saves a step in my opinion. Make sure to take the pan out of the oven once the butter is melted so it doesn’t burn.

Let’s go back to our mixing bowl and add one cup of all purpose flour.

Now to the cheesiness! Yum! Add one cup of shredded cheese of your choice. We like the colby jack blend, but sharp cheddar would also be good.

Let’s spice things up in here! Bring on the jalapeños! We just used one very large jalapeño in this mix, because I wasn’t sure how hot it would make it, but next time, I’ll probably add two.

I sliced them in strips first, then I diced across those to make small pieces.

Add that, seeds and all, to your cornbread mix.

Then start mixing it all together.

Your batter should look like this after everything is mixed.

Next, add it to your warm melted butter in your baking dish. This adds the butter that is needed for the recipe and helps your cornbread to not stick to your baking dish.

See all that buttery goodness. Mix that in.

Keep mixing until you can’t see the melted butter around the edges.

---

Our cornbread batter is ready to go in the oven!

Place your baking dish in a 450 degree pre-heated oven and bake for 30 minutes, or until the top is golden brown.

I did not get a photo of the finished cornbread still in the pan, because we were too excited to try it! Haha! We will be making this again though, so I’ll grab a picture next time.

This cheesy jalapeño cornbread was the best cornbread I’ve ever had! Yummmm-my!!

You can see the tiny specs of jalapeño peeking out and the smell of the jalapeños was so amazing!

---

Save this cheesy jalapeño cornbread recipe for later!

Hover over or click the picture to save it to your Pinterest boards!

---

I hope you enjoyed this cheesy jalapeño cornbread recipe and that you will try it for dinner one night! Let us know if you do and if you liked it! We always like to hear what you think! Make sure you join our email family so you can keep up with what we’re doing each week! God bless friends!

Leave this field empty if you're human:

---

Ingredients for this recipe :

• 1.5 cups of cornmeal mix
• 1 cup of all-purpose flour
• 1 cup of milk
• 2 large or 3 small eggs
• 1 cup shredded cheese of choice
• 1-2 large jalapeños
• 1/2 stick of butter (melted)

---

Instructions for this recipe :

• Pre-heat your oven to 450
• Add butter to a baking dish and place in oven to melt or melt it in the microwave
• Add first six ingredients to a mixing bowl and mix well.
• Add the batter to your melted butter in the baking dish and mix the butter into the batter
• Place baking dish in oven for 30 minutes until the top is golden brown
• Enjoy!

---

Make Some Chili to go with Your Spicy Jalapeño Cornbread!

---