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Jalapeno cheddar cornbread muffin with butter on a plate

Jalapeno Cheddar Cornbread

Southern-style savory cornbread gets a flavorful boost with jalapenos and cheddar cheese!
Course Quickbread
Cuisine Southern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people


  • cups Cornmeal, medium or fine grind 238 grams
  • Tbsp Baking powder 17 grams
  • 1 cup All purpose flour (or gluten-free all purpose flour) 135 grams (gluten-free flour will weigh less)
  • tsp Salt 7 grams
  • cups Buttermilk (or 1 cup milk mixed with 1 Tbsp. vinegar) 300 grams
  • 2 Eggs
  • ¼ cup neutral oil like grapeseed oil 54 grams
  • 1 cup cheddar cheese, shredded 100 grams
  • 2 Tbsp canned jalapenos, chopped add an extra Tbsp if you like it spicy


  • Preheat oven to 450 degrees.
  • Shred the cheddar cheese if you purchased a block of cheddar.
  • Whisk cornmeal, flour, salt, and baking powder in a large bowl.
  • Add buttermilk, then whisk in eggs.
  • Fold in the cheddar cheese and jalapenos.
  • Scoop into 12 equal portions for smaller muffins. If you want larger, fluffier muffins, scoop into 9 muffins (which I prefer).
  • Bake until the crust is golden brown about 12-16 minutes depending on how many muffins you scoop. It will take less time for 12 muffins to bake (closer to 12 minutes).


My favorite Gluten Free Flour is Bob's Red Mill 1-to-1 Baking Flour.