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Cheesy Jalapeño Cornbread is amazing along side some Crockpot Cuban Black Beans or even better some Simple Chili! Yum. I love cheesy cornbread. This is a sweet cornbread mix with some spicy jalapenos. I love the contrast between the sweet, spicy, and cheesy.

It’s a little crumbly, but that’s okay. Actually this cornbread it super moist (sorry I had to use that word). The secret (my grandma always said) is to add a can of creamed corn. It keeps it sooooo MOIST (Haha! I know so many people who cringe at that word).

To make this cornbread, dump all of your dry ingredients (flour, corn meal, sugar, baking soda, and salt) into a large mixing bowl. Then pour in the wet ingredients (egg, buttermilk, creamed corn, oil).

Once everything is mixed together add the cheese and pickled jalapenos…

Then mix together again. Pour the batter into a skillet or 8×8 baking dish. Bake at 350 degrees for 35-40 minutes. Then stand over the baking dish and eat a piece. Then eat another. Then cut a little bitty piece and eat it (no one will notice, right)….



