Jalapeno Cheddar Cornbread Recipe
Jalapeno Cheddar Cornbread
Follow our easy, step-by-step, photo illustrated instructions to learn how to make this spicy Jalapeno Cheddar Cornbread. Printable recipe included.
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Add a little spice and cheese to your cornbread. Made with Duke’s Mayonnaise and baked in a cast iron skillet.
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This recipe is adapted from a recipe seen on the Duke’s Mayonnaise website.
I changed it slightly by using self-rising flour instead of the all-purpose flour, baking powder and salt version that their recipe used. Not a big change, but worth noting.
Duke’s Mayonnaise is a Southern tradition, and most definitely a favorite with all true Southern cooks. They even advertise it as “The secret to great food” and in my opinion, it truly is. You’ll find its the ONLY mayonnaise used in any of our recipes here on Taste of Southern. I’m that devoted to it. Smile.
While the recipe does use Jalapeno peppers, spicy food and I just don’t get along well. Still, I wanted to try the recipe so I pushed forward with it.
Personally, I cut down on some of the heat from the peppers by removing the seeds that contain the heat. If you like it spicy, leave the seeds in. I did leave the seeds in the few slices that I used to garnish the top of the cornbread.
Do note that the recipe calls for two cups of grated cheddar cheese. One cup goes IN the cornbread itself, and the other cup goes on TOP of the batter before it goes into the oven.
I also place my cast iron skillet in the oven and let it heat up along with the oven once I turned it on. So, be careful when you’re working with a hot pan. Cast iron can get really hot.
I love to cook in my cast iron skillet. The one in the photos below is the actual skillet that my Mother cooked in for probably all my life at home.
She did have more than one skillet, so I was glad to be able to get this one. It’s my most treasured kitchen item. If only it could talk about all the great meals she prepared in it. Smile.
So, if you’re ready to spice up your cornbread a notch or two, let’s head on out to the kitchen, and… Let’s Get Cooking!
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Jalapeno Cheddar Cornbread Recipe, you’ll need these ingredients.
NOTE: Pre-heat your oven to 425F degrees. And, place a 10 inch cast iron skillet in the oven so it can be heating up while you mix together the ingredients.
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Prepare the peppers.
If you like hot and spicy, just dice up the peppers with seeds and all. As for me, hot and spicy foods and I just don’t get along well. It’s just me. So, to cut down on some of the heat, I removed the seeds from most of the Jalapeno peppers. I did leave the seeds in the few slices that I placed on top of the batter before it was baked.
I suggest you wear gloves when working with the peppers, or at least make sure you don’t place your hands anywhere around your eyes and face. Be careful. Smile.
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Grate the cheese.
I’ve said this often, I prefer to grate my own cheese. The shredded cheese you buy has cornstarch on it to keep it from sticking together. It’s also a bit harder and doesn’t melt as smoothly as cheese that you grate yourself. It only takes a minute, so I highly encourage you to grate your own if possible.
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Place the cornmeal in a large mixing bowl.
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Add the self-rising flour.
If you only have all-purpose flour, it will work just as well. But, you will need to add 3 teaspoons of baking powder and 1/2 teaspoon of salt to it also.
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Add the sugar.
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Use a fork or whisk to mix all the dry ingredients together well.
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Place the Duke’s Mayonnaise in another smaller mixing bowl.
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Add the buttermilk.
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Use a fork or whisk to fully combine the mayo and buttermilk.
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Now, pour the wet ingredients into the bowl of dry ingredients.
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Use a large spoon to mix everything together until fully combined.
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Place HALF of the cheese in the batter.
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Add the peppers.
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Use the spoon to fold the cheese and peppers into the batter.
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Carefully remove the HOT skillet from the oven. Place the shortening in the skillet and swirl it around as it melts to fully coat the bottom of the pan.
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Pour the batter into the hot skillet and spread it out with the spoon if need be. You can see the bubbles around the edge of the batter where it was so hot it was bubbling and starting to cook.
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Spread the remaining half of the cheese over the top of the batter. If desired you can top the cheese with some slices of Jalapeno pepper as garnish.
Place the skillet in the oven.
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Place the skillet back in the oven and let it bake at 425F degrees for about 25-35 minutes until done. You can bake it to an internal temperature of 195F degrees, or you can bake it until the top is browned and a toothpick inserted in the middle pulls out dry and free of crumbs.
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When it’s done, remove the skillet from the oven and place it on a folded towel or wire rack to cool.
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Enjoy!
Serve the cornbread while it’s still warm.
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Jalapeno Cheddar Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-12 slices 1x
- Category: Bread
- Method: Bake
- Cuisine: American, Southern
Description
A bit spicy, a whole lot cheesy, you’re going to love our Jalapeno Cheddar Cornbread made with Duke’s Mayonnaise. Adapted from a recipe by Duke’s.
Ingredients
1–1/2 cups Yellow Cornmeal
1–1/2 cups Self Rising Flour
1/3 cup Granulated Sugar
1 cup Duke’s Mayonnaise
1–3/4 cups Buttermilk
2 cups Cheddar Cheese, shredded and divided
1/2 cup Jalapenos, diced ( about 3 medium)
1 Tablespoon Shortening
Instructions
Preheat oven to 425F degrees.
Place a 10 inch cast iron skillet in oven while you make the batter.
Use gloves to prepare the peppers. Set aside.
Grate the cheese. Set aside.
Place the cornmeal in a large mixing bowl.
Add the flour.
Add the sugar. Whisk dry ingredients together and set bowl aside.
Place the buttermilk in a medium sized mixing bowl.
Add the mayonnaise.
Whisk the buttermilk and mayonnaise together.
Add the wet mixture to the dry mixture, stir to combine.
Add ONE cup of the cheddar cheese.
Add the diced Jalapenos.
Fold ingredients together until fully combined.
Carefully remove the hot skillet from the oven.
Add the shortening. Swirl shortening in pan until melted.
Pour batter into the skillet.
Sprinkle the remaining cup of cheese on top of the batter.
Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Remove skillet from oven when bread is done. Set pan on wire rack to slightly cool.
Enjoy!
Notes
This recipe is adapted from one provided by Duke’s Mayonnaise.
Keywords: jalapeno, cheddar, cornbread, Duke's mayonnaise, self-rising flour,
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Your Comments:
Have you ever tried Jalapeno Cheddar Cornbread? Ever made it?
Share your memories of this great cornbread dish with us. It will only take a minute or two for you to leave your comments in the section below.
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Be Blessed!!!
Steve
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You might also like: Skillet Cornbread Recipe
Or, maybe this one? Hot Water Cornbread
How about this one? Mama’s Buttermilk Biscuits
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Category: Breads
Hey Steve!
Hope you are doing well, I am going to try this recipe, excellent idea to take out the pepper seeds. Continued prayers for you and your family. Thanks for all the hard work you put into your recipes!
1. I agree with you about Dukes mayo. Only mayo allowed in my house. 2. Can’t eat jalapeño peppers. 3. NO sugar ever in cornbread. Suggestion for a good crust on your cornbread: place cast iron pan on stove top eye (medium) before beginning mixing batter. Melt bacon grease in pan. Start mixing batter. When grease is melted sprinkle about a tablespoon of dry cornmeal in grease. Let cornmeal brown while finishing batter. Pour batter in hot pan. Place in oven and bake. When done, immediately torn out of pan onto plate. The browned cornmeal on the crust adds a great taste. That’s the way my grandmother made her cornbread on her wood stove.
Hi Priscilla, I was on a roll until we hit number 3. Smile. Thank you for the suggestion on how to improve the crust. I’ll have to try that next time I make a pan of cornbread. I’d love to be able to try some biscuits made in a wood stove, and some cornbread too. Smile. I bet it was good. Thank you for sharing your comments and for your visit. I appreciate the support and do hope you’ll visit with us often. Be Blessed!!! -Steve
I have been making a Jalapeno Cheddar cornbread for a long time. My recipe is different from yours in that I add a small can of cream corn. I don’t add sugar.
Hi Karen, Thank you for sharing your comment. I’ve had some cornbread made with the corn in it. It was right tasty. Thank you for sharing your comments. I appreciate your support and your visits. Be sure to stop by again… real soon. Be Blessed!!! -Steve
Reading your punch bowl debacle reminded me just last week I was clearing out my bath cabinets. Getting rid of stuff that had been there forever-I pulled out a long pasta jar filled with cotton balls-No One in my household had Ever requested a cotton ball-so why not use the jar for-you know-Pasta. I fully intended to just empty the jar right into the trash. Something told me-no-wait-plastic zip lock. I did this instead-tucked away in a different cupboard. 3 or so hours later, my eighteen year old came in, went straight for that bathroom-I soon heard “Mom, where are the cotton balls. I really need them!” You could have knocked me over! I opened the other cupboard and handed him the zip lock. He ran out the door yelling something back about being a lifesaver. I stood there more impressed with the fact that ‘Mr. Oblivious’ not only Knew we had cotton balls, but knew exactly where they were, or rather should have been! Sorry for such a wordy message, but your dilemma simply reminded me! Now I will have to ask just what he had needed those cotton balls for because until I read your story-I had forgotten! I have, and will continue to pray for your people. Do not feel reticent about sharing such things-that is what we are all here for-to hold one another up, and if someone does not like it, well that is their heart, not yours! Thank you for sharing.
Hi Cheryl, Thank you for sharing your story with us. That was too funny. Good thing you didn’t throw them away. Smile. Thank you for being a subscriber to our Newsletter and for actually reading it. Smile. Your prayers for the family and friends are greatly appreciated. I like your way of thinking. I am thankful for your support and your visits. Be sure to stop by again… real soon. Be Blessed!!! -Steve
Spicy foods and I parted company long ago. This is my recipe for cornbread to go with chili or eggs or whatever you feel like. I mix cornmeal that is white and yellow. I do the same as the your adapted recipe but make a few tweaks. Instead of Jalapeno Peppers I use Poblano or Anaheim. I like to add an egg which I beat then add corn *creamed corn is good too. I found that fresh corn cut off the cob is best and just a squeeze of lime juice in the mixture. Note: if you add cream corn reduce the amount of buttermilk you use and increase your cooking time. This is like meatloaf there are so many variations and they are all good.
★★★★
Hi Frances, Thank you for sharing your comments and your version of the recipe. I’ve never been able to handle spicy foods very well and guess I never will. Smile. Thank you for stopping by today and for your support. I hope you’ll visit with us often. Be Blessed!!! -Steve
This recipe looks and sounds amazing and I can’t wait to try it! I think I’ll use bacon grease in place of the shortening though. SMILE Thank you for sharing and have a beautifully blessed day!
Hi Pam, Thank you for your compliments and comments. I don’t see why the bacon grease wouldn’t work. Do let me know if you try it. Thank you for stopping by and for your support. I appreciate your visit and hope you’ll visit with us often. Be Blessed!!! -Steve
Good Monday Morning Steve, I couldn’t help but notice “no eggs”? Does the cheese bind it together?
Hi Joyce, I’m sure the cheese helps, but don’t forget the Duke’s Mayonnaise also contains eggs. Smile. It’s just good stuff. Thank you for the question. I am thankful for your visits and your support. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve