This Jalapeno Cheddar Cornbread is golden, moist, and has just the right amount of heat.

Baked with creamy Greek yogurt, sharp cheddar, and fresh jalapenos, it’s the ultimate comfort bread with a spicy twist.

Why You’ll Love This Recipe

A perfect balance of moist, buttery texture and cheesy, spicy flavor

Made with Greek yogurt for extra richness

Quick to prepare with pantry staples

Delicious with chili, BBQ, or on its own

What You’ll Need (Ingredient Highlights)

Greek yogurt + milk + vinegar – makes a homemade buttermilk substitute

Cornmeal + flour – classic base for that signature cornbread texture

Cheddar cheese – adds rich, melty flavor

Fresh jalapenos – brings the heat and color

Green onion – optional, for added freshness and flavor

Butter + sugar – for that sweet-savory balance

Pro Tips Before You Start

Use room temperature eggs for even mixing

Don’t overmix the batter to keep the crumb tender

Adjust jalapenos to taste: more for spicy lovers, less for a mild kick

Add extra cheese on top at the 25-minute mark for a melty finish

How to Make Jalapeno Cheddar Cornbread

Step 1: Preheat & Prep
Preheat oven to 375°F. Grease an 8×8-inch pan with butter or oil.

Step 2: Make the Buttermilk Base
Mix Greek yogurt, milk, and vinegar in a small bowl. Let it sit.

Step 3: Dry Ingredients
In another bowl, whisk together cornmeal, flour, baking soda, garlic powder, and salt.

Step 4: Melt Butter & Mix Wet Base
Melt butter in a skillet, remove from heat, and stir in sugar until combined.

Whisk in the eggs.

Step 5: Combine Wet & Dry
Stir in the yogurt mixture, then fold in chopped jalapenos, green onions, and cheese.

Step 6: Final Mix & Bake
Add the dry mixture and stir just until combined.

Pour into the pan and bake for 30–40 minutes.

At 25 minutes, sprinkle extra cheese on top if desired.

Step 7: Cool & Serve
Cool on a wire rack before slicing. Enjoy warm!

What to Serve It With

A bowl of chili or beef stew

Alongside pulled pork or ribs

With honey butter or whipped cream cheese

Variations / Substitutions

Use Monterey Jack or pepper jack instead of cheddar

Swap jalapenos for bell peppers if you want zero spice

Add corn kernels for a sweet crunch

Storage & Leftovers

Store in an airtight container at room temperature for 2 days

Refrigerate up to 5 days

Freeze slices for up to 3 months, reheat in oven or toaster

FAQs

Can I make this cornbread gluten-free?
Yes, swap the all-purpose flour for a gluten-free blend.

Can I skip the sugar?
You can reduce or skip it, but a little sugar enhances flavor.

How spicy is it?
Mild to medium. For extra heat, leave jalapeno seeds in.

Can I double the recipe?
Yes! Use a 9×13 pan and bake slightly longer.

What’s the best way to reheat leftovers?
Wrap in foil and warm in a 300°F oven for 10–15 minutes.

Final Thoughts

This cheesy jalapeno cornbread is your go-to side for bold meals and cozy gatherings.

With its moist crumb, golden crust, and zesty bite, it’s bound to be a crowd-pleaser every time.