Cornbread is already a beloved side dish in many homes, but when you give it a little kick with jalapeños, add in sweet corn kernels, sharp cheddar cheese, and crispy turkey bacon? It transforms into something next-level delicious. This Jalapeño Cornbread Recipe with Cheddar and Corn strikes the perfect balance between savory, slightly spicy, and totally comforting. Whether you’re serving it alongside chili, grilled meats, a hearty soup, or enjoying it all on its own, this cornbread adds something special to the table. The texture is soft and moist, with just enough crumble to hold its own, and the mix-ins—corn, cheese, bacon, and jalapeños—make each bite more flavorful than the last. This version also gives you the option to include a touch of sugar if you prefer a hint of sweetness to balance the heat, making it easy to customize based on your tastes or the occasion. And with a simple prep and fast baking time, it’s a go-to side that feels homemade and thoughtful without requiring much time or effort. Let’s dive into the ingredients and the first few steps to get this savory cornbread baking in your kitchen.

Ingredients You’ll Need

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup sugar (optional, for a sweeter touch)
• 1 cup buttermilk
• 2 large eggs
• ¼ cup melted butter
• 1 cup corn kernels (fresh, frozen, or canned)
• 1–2 jalapeños, seeded and finely chopped
• ½ cup shredded cheddar cheese
• 4 slices turkey bacon, cooked and crumbled

This recipe yields one 9-inch square pan or fits perfectly in a medium cast iron skillet, serving about 8 hearty slices.

Step 1: Preheat the Oven and Prep the Pan

Start by preheating your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast iron skillet with a bit of butter or cooking spray. If you’re using a skillet, you’ll also get a slightly crispier edge, which is always a bonus.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the dry ingredients:

• Cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar (if using)

Whisk until everything is evenly combined. This base gives your cornbread the perfect structure with just the right rise and crumb.

 

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the:

• Buttermilk
• Eggs
• Melted butter

Make sure the melted butter has cooled slightly so it doesn’t cook the eggs when combined. Whisk until smooth and fully blended.

 

Step 4: Mix the Batter

Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix—this helps keep your cornbread light and tender.

Jalapeño Cornbread: Mix-Ins, Baking, and Serving Tips

Now that you’ve got your base batter ready, it’s time to load it up with all those flavorful mix-ins that take this cornbread to the next level. Sweet corn adds bursts of texture, jalapeños bring a warm kick, cheddar gives it richness, and turkey bacon rounds everything out with a savory, smoky touch. This combination bakes into a golden, moist loaf that’s just as good with chili as it is with a drizzle of honey or a smear of butter. Let’s continue with the final steps before it heads into the oven.

Step 5: Fold in the Flavorful Add-Ins

Gently fold the following into your batter:

• 1 cup corn kernels (fresh, frozen, or canned—drain first if using canned)
• 1–2 jalapeños, seeded and finely chopped (adjust based on your spice preference)
• ½ cup shredded cheddar cheese
• 4 slices cooked turkey bacon, crumbled

Use a spatula or wooden spoon to stir everything in just until combined. Be sure not to overmix—just enough to evenly distribute the ingredients throughout the batter. Tip: If you want extra presentation points, you can sprinkle a little extra cheddar or a few jalapeño slices on top before baking.

 

Step 6: Transfer to Pan and Bake

Pour the finished batter into your prepared baking dish or cast iron skillet and smooth the top with a spatula. It doesn’t need to be perfect—this is a rustic, cozy kind of bake. Bake in the preheated oven at 400°F (200°C) for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Every oven bakes a little differently, so start checking around the 20-minute mark. The top should feel firm and spring back lightly when touched.

Step 7: Cool Slightly and Serve

Let the cornbread cool in the pan for 5–10 minutes before slicing. This helps it firm up just enough for clean slices. Serve it warm, and if you’re feeling indulgent, top each slice with a little butter or drizzle of honey. This cornbread is perfect alongside:

• A bowl of chili or stew
• Grilled meats
• Eggs and breakfast sausage
• A warm fall soup

 

Jalapeño Cornbread: FAQ and Final Thoughts

This Jalapeño Cornbread with Cheddar and Corn is more than just a side dish—it’s a flavorful, crowd-pleasing bake that can easily steal the spotlight at any meal. From its golden, buttery crumb to the rich pops of cheddar and smoky turkey bacon, each bite delivers the perfect balance of spicy, savory, and sweet (if you opt for that little touch of sugar). Whether you’re serving it alongside soup, a big bowl of chili, or enjoying it all on its own, it’s guaranteed to disappear fast. Before you make your next batch, here are some helpful answers to frequently asked questions. 1. Can I make this cornbread ahead of time? Yes! You can bake it a day in advance. Just let it cool completely and store it tightly wrapped or in an airtight container at room temperature. Warm it up slightly before serving for that fresh-baked feel. 2. Can I use canned or frozen corn? Absolutely. Just be sure to drain canned corn well or thaw and pat dry frozen corn to avoid adding too much moisture to the batter. 3. Is this recipe very spicy? That depends on how many jalapeños you use and whether you leave the seeds in. For mild heat, use 1 jalapeño and remove the seeds. For a spicier kick, use 2 and leave some seeds in. 4. Can I substitute the buttermilk? If you don’t have buttermilk, you can make a quick substitute: combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. 5. What if I don’t have turkey bacon? You can use regular bacon, veggie bacon, or leave it out entirely. The cornbread will still be delicious without it, but the smoky, salty bite of bacon does add a nice layer of flavor. 6. Can I bake this in muffin form instead? Yes! Spoon the batter into a greased or lined muffin tin and bake at the same temperature for about 15–18 minutes, or until golden and a toothpick comes out clean. 7. How should I store leftovers? Wrap leftover cornbread tightly and store at room temperature for 2–3 days, or in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months—just reheat in the oven or microwave before serving.

Conclusion: A Comfort Food Classic with a Flavorful Twist

This Jalapeño Cornbread with Cheddar and Corn hits all the right notes—rich, cheesy, a little spicy, and full of texture from sweet corn and smoky bacon. It’s a recipe that’s easy to throw together, endlessly adaptable, and perfect for everything from casual weeknight dinners to holiday feasts. Whether you serve it with chili on a cold night or bring it to your next potluck, this cornbread is sure to be a hit. It’s one of those recipes that’s just as comforting as it is impressive, and once you try it, you’ll be coming back to it again and again. If you give it a go, let me know how it turned out for you. Did you go spicy or mild? Add your own twist? Drop a comment and share your version—I’d love to hear how you made it your own. Here’s to warm, golden slices of comfort and just the right amount of kick. Enjoy! Print