This Jalapeño Cheese Cornbread is the kind of side that quietly steals the show at the table. Warm from the oven, it’s moist, gently sweet, and packed with just enough cheddar and jalapeño to stand up perfectly to a hearty pot of chili, a bowl of soup, or a backyard barbecue spread.
The batter starts with a classic cornmeal base, then adds all-purpose flour and oat flour for a tender crumb with a little extra whole-grain goodness. Soaking the cornmeal briefly in milk softens it before baking, which helps the finished cornbread stay moist instead of crumbly. A touch of sugar, baking powder, and salt round out the dry mix, while eggs and canola oil bring richness and structure without making the bread heavy.
The flavour payoff comes from the jalapeños and cheddar. Half of the grated cheese and finely chopped jalapeños go right into the batter, so every slice has pockets of melty cheese and gentle heat. Topped with sliced jalapeños before baking, creating a golden, bubbly crust that looks as good as it tastes. Baked in a cast iron skillet or a 9 x 13-inch pan, it develops crisp edges and a tender centre in about half an hour.
This traditional cornbread recipe has been thoughtfully updated with oat flour, adding nutrition without compromising the classic texture that makes cornbread so enjoyable. Serve wedges warm, straight from the skillet, alongside chili, pulled pork, roasted vegetables, or a simple green salad. Leftovers reheat beautifully or can be cubed and toasted for croutons or stuffing. Whether it’s a weeknight dinner or a game-day spread, this jalapeño cheese cornbread brings just the right mix of cozy, cheesy, and lightly spicy to the plate.
Recipe courtesy of Oats Everyday
Jalapeño Cheese Cornbread
Ingredients
- 1 1/2 cups cornmeal
- 2 1/2 cups milk
- 1 1/3 cups all-purpose flour
- 2/3 cup oat flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 2 eggs, lightly beaten
- 1/2 cup canola oil
- 2 cups grated cheddar cheese, divided
- 3 Tbsp jalapeños, finely chopped
- jalapeños sliced to garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine cornmeal and milk; let stand for 5 minutes to soften.
- Grease a cast iron skillet or 9 x 13-inch (22 x 33 cm) baking pan.
- In a large bowl, whisk together all-purpose flour, oat flour, sugar, baking powder and salt.
- Add the cornmeal mixture, eggs and oil. Stir until smooth. Stir in half of the cheese and jalapeños.
- Pour batter into prepared pan. Top with remaining cheese and sliced jalapeños.
- Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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