Jalapeño Cornbread Cheddar Scallion

Jalapeno cornbread is that cheerful bake perfect for everything from chili night to backyard brunches. This version merges a gentle heat from jalapenos with the classic rich crumb of cheddar-studded cornbread. Whether alongside soup or straight from the pan, it is comfort food with a playful kick.

I made this cornbread for a summer cookout after picking up some fresh local jalapenos at the farmers market and everyone asked for the recipe. It quickly became my go-to for potlucks and family dinners.

Ingredients

• Cornmeal: brings hearty texture and a slightly sweet flavor look for medium grind for even baking
• All purpose flour: creates that perfect light crumb make sure it is fresh for best rise
• Baking powder: gives lift you want a fluffy not dense bread always check it is active for best results
• Sea salt: seasons all the flavors try fleur de sel or kosher for cleaner taste
• Baking soda: reacts with acid for extra rise crucial for tender cornbread
• Almond milk: moistens the batter adds subtle nuttiness unsweetened works best here
• Large egg: binds everything for structure choose local free range for richer taste
• Maple syrup: infuses a gentle sweetness real maple syrup is best for clean flavor
• Extra virgin olive oil or neutral oil: keeps crumb moist and tender go for a good quality oil for better flavor
• Scallions: add mild onion bite bright and fresh slice just before mixing in
• Jalapeno peppers: supply spicy kick choose firm glossy peppers and remove seeds for milder heat
• Shredded cheddar cheese: melts into pockets for rich flavor sharp cheddar gives best depth
• Butter: coats the pan for a crisp golden crust and easy release go for real dairy if possible
• Honey butter for serving: brings a sweet finish whip room temperature butter with honey for extra creaminess

Instructions

Preheat the Pan:

Place your cast iron skillet in the oven at 350°F and let it heat while mixing the batter. This helps guarantee an irresistible golden crust on your bread.

Mix the Dry Ingredients:

In a large bowl, whisk together the cornmeal, flour, baking powder, sea salt, and baking soda until very well blended. This even mixing ensures every slice bakes up with a consistent crumb.

Prepare the Wet Ingredients:

In a separate medium bowl, whisk the almond milk, egg, maple syrup, and oil until fully combined. Make sure no streaks of egg remain for the fluffiest bread.

Combine Wet and Dry Ingredients:

Pour the wet components into the bowl with your dry mix. Gently fold until just combined so you do not overwork the batter. Some small lumps are okay.

Fold In Additions:

Add in the chopped scallions, diced jalapenos, and shredded cheddar. Stir gently so they are evenly spread through the batter.

Prepare the Skillet:

Carefully remove your hot skillet with an oven mitt. Drop in the butter and swirl to coat the entire bottom and sides. This step is key for that crispy edge everyone fights over.

Fill and Top the Pan:

Pour the batter into the hot buttered pan. Sprinkle with your reserved scallions and jalapenos for extra color and flavor on top.

Bake to Golden Perfection:

Slide into the oven and bake for 20 to 24 minutes. The center should spring back when lightly touched and a toothpick should come out clean or with just a crumb or two.

Cool and Serve:

Let the cornbread cool in the skillet for at least 20 minutes before slicing. Serve thick warm slices with a generous slather of honey butter.

Jalapeno is my favorite ingredient here because it changes the whole character of classic cornbread. I always remember my daughter giggling as she helped sprinkle the green slices over the top just before we slid it in the oven. It is as much about the shared moment as the flavor for us.

Storage Tips

Wrap leftover cornbread tightly in foil or airtight container. It will keep at room temperature up to two days or in the fridge for four days. Warm individual slices in a toaster oven or in a dry skillet to refresh that crispy edge. If freezing, slice first then wrap each piece for quick snacks later.

Ingredient Substitutions

Dairy milk works perfectly in place of almond milk if you prefer. For a richer loaf, swap half the olive oil for melted butter. Monterey Jack cheese makes a creamy mild substitute for cheddar. If you want it vegan, use flaxseed meal whipped with water instead of the egg plus plant based cheese.

Serving Suggestions

This cornbread fits right alongside a bowl of chili, soup, or your favorite barbecue mains. Spoon a little honey over the top at brunch or turn leftovers into a topping for chicken pot pie casserole. We love it as a savory-sweet snack with cold iced tea on summer afternoons.

Cultural Notes

Cornbread goes way back in American cooking with deep Southern roots. Adding peppers and cheese is common in the Southwest for a more robust flavor perfect for soaking up stews. Each family puts their spin on the basic formula and this version celebrates that creative tradition.

Seasonal Adaptations

Roasted fresh corn kernels in late summer add extra sweetness and texture. Mix in roasted poblanos for a richer earthy flavor during fall harvest. Replace scallions with chives or wild spring onions in the spring.

Success Stories

Readers often share how this recipe became a staple at family holidays or tailgate parties. One friend emailed to say her husband who claimed not to like cornbread could not stop reaching for seconds after she made this version.

Freezer Meal Conversion

Slice cooled cornbread into portions and wrap each tightly. Store in a zip bag and freeze for up to three months. Thaw slices at room temp and warm in oven for a fresh taste even weeks later.

This jalapeno cornbread is always a hit for gatherings and makes excellent leftovers for weekday snacking. Try it once and you might find it becomes your new favorite too.

Recipe FAQs

→ How spicy is this cornbread?

The heat level is mild to moderate since the jalapeños are seeded before dicing. You can add extra peppers for more kick, or reduce the amount for a milder taste.

→ Can I use a different cheese?

Yes, feel free to swap cheddar for Monterey Jack or pepper jack for even more flavor. Adjust according to your preferences.

→ Can this be made dairy-free?

Simply substitute a plant-based cheese and butter alternative for the cheddar and butter, maintaining the almond milk base.

→ Do I need a cast-iron skillet?

A cast-iron skillet creates a crispier edge, but an oven-safe baking pan or dish will also work well if that's what you have.

→ How should leftovers be stored?

Store leftovers wrapped at room temperature for 1-2 days, or refrigerate for up to 5 days. Warm gently before serving.