Cheesy Jalapeño Cornbread Recipe

You may not think a recipe can have a story, but this one does. It isn’t nostalgic or one that’s been handed down. Instead, it’s a story of overcoming.


I’ve tried to be a plant-parent a couple of times. More than a couple. An embarrassing amount of plants have died at my incapable hands. This summer, I was determined to plant a vegetable garden. I go the tools. I bought the dirt. I did some research. I set out to buy tomato plants and a strawberry plant, and my husband convinced me to get some jalapeño plants as well. I’ve honestly always been a bit intimidated by spicy foods, so I was a little nervous.

As it turns out, someone accidentally put a jalapeño plant in the strawberry spot, and my plant-killing eyes didn’t think to check the tiny little flag planted in the dirt to make sure it was right. So I ended up with two tomato plants, and 7 jalapeño plants. 

At the end of the summer, all of my jalapeño plants are thriving. One tomato plant didn’t make the move from our old house to the new one, rest its fruitless soul, but now the other one is doing great and the branches (can plants have branches?) are heavy with tomatoes and blooms.

So that’s how I’ve found myself, no longer intimidated by jalapeños because I have dozens, integrating them into recipes left and right. Another favorite is omelets: jalapeños and sausage scrambled with eggs and cheese are just mouthwateringly delicious. Also, chicken taquitos that are slow cooked in cream cheese with diced jalapeños mixed in? So. Good. 

A nice summer and fall side dish is cornbread, and since I’m swimming in jalapeños and obsessed with cheese, I thought I’d just combine all these loves into one pan of awesomeness. So I did- and you can too. Here’s the recipe. I put mine in a muffin tin for bite-sized deliciousness and so I’d have to dirty one less knife, because sometimes adulting is too much and you need a break from the endless cycle of dishes.


Cheesy Jalapeño Cornbread
1/2 cup butter, softened
2/3 cup white sugar
2 eggs
Healthy dash of salt
1 + 1/2 cups all purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup Mexican shredded cheese blend
jalapeño, seeded and diced

1.Preheat oven to 400 degrees F. Grease or line 12 muffin cups or your favorite 8×8/9×9 baking dish.
2. In large bowl or stand mixer, cream together butter, sugar, eggs and salt. 
3. Add in flour, cornmeal, and baking powder. Mix well.
4. Stir in milk.
5. Add cheese and jalapeños. Stir well.
6. Pour into preferred dish, filling muffin cups up 3/4 full if that’s chosen pan.
7. Bake in preheated oven 20-25 minutes, or until toothpick comes out clean.



There you have it! Delicious and simple jalapeño cornbread, stuffed full of cheese. Slather it with butter and let the whole thing melt on your tongue.

 This pairs well with mojitos, margaritas, tacos, taquitos, meatloaf, vegetables…pretty much anything. It’s quite versatile. I’m most excited to have it with chili once Fall actually arrives in Tennessee, and we’re not sweltering in 90 degree heat anymore. (We currently still are. I hope Fall has arrived in your neck of the woods!) 

P.S. When in doubt, add more cheese.

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