u003cstrongu003e2. How do I keep my cornbread moist and not dry?u003c/strongu003e

Use a mix of u003cstrongu003ebutter and oilu003c/strongu003e, avoid overbaking, and let it rest after baking.

Sweet & Savory Jalapeño Cheddar Cornbread, How to make Cornbread

Corn Bread is a warm, golden bread made from humble cornmeal, loved across generations. I love cornbread just like anyone else, and with Thanksgiving around the corner, I couldn’t resist sharing one of my all-time favorites — my sweet-savory cornbread with cheese and pickled jalapeños.
It’s the perfect balance of warm, buttery comfort and a gentle spicy kick. Soft on the inside, golden on the outside, and bursting with little pockets of melted cheddar, this cornbread brings a twist that makes it unforgettable on a holiday table.

Whether you serve it with chili, roasted veggies, or right alongside your Thanksgiving spread, I promise — this is the kind of cornbread that disappears fast.

A Bite of History – Sweet & Savory Jalapeño Cheddar Cornbread

Cornbread has been loved long before ovens and mixers existed. Native American tribes were the first to grind dried corn into meal and bake it into simple breads cooked over hot stones or fire. When early settlers arrived, they adopted this tradition — and cornbread quickly became a household staple across the American South.

Over time, families added their own twists: some made it sweet, some kept it savory, and some (like us!) added cheese, jalapeños, herbs, and more. Today, cornbread is a must-have on Thanksgiving tables, symbolizing warmth, abundance, and the comfort of old traditions passed down through generations.

This cheesy jalapeño version continues that history — a little old, a little new, and absolutely delicious.

Jump to Recipe

Ingredient Roles in Jalapeño Cheddar Cornbread

Ingredient	Role in the Cornbread
Cornmeal/ Maize	Gives the classic cornbread texture and earthy flavor
All-purpose flour	Adds structure and softness to the bread
Baking powder	Helps the cornbread rise and stay fluffy
Baking soda	Adds extra lift and reduces heaviness
Salt	Balances flavors and enhances savory notes
Sugar	Adds mild sweetness and brings balance to jalapeños
Milk / Buttermilk	Creates moisture and softness in the crumb
Eggs	Bind the batter and give structure
Butter / Oil	Adds richness, flavor, and moisture
Cheddar cheese	Adds savory richness and melty pockets inside
Pickled jalapeños	Provide tangy spice and flavor contrast
Corn kernels (optional)	Add juiciness and natural sweetness
Garlic powder	Adds depth and a warm savory note

You May Also Like these Recipes:

Sweet and Savory Jalapeño Cheddar Cornbread, How to make Cornbread

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Side Dish, Snack, BreadCuisine: American, Southern, ThanksgivingDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

A soft, sweet–savory cornbread baked with cheddar cheese, pickled jalapeños, and garlic powder — the perfect quick side for Thanksgiving or any cozy meal.

Ingredients to make Cornbread

Dry Ingredients
½ cup, ½ Cornmeal
½ cup, ½ All-purpose flour
1 ½ teaspoon, 1 ½ Baking powder
A pinch of baking soda
¼ teaspoon, ¼ Salt
1 tablespoon, 1 Sugar
Wet Ingredients
1 nos. 1 Egg
½ cup, ½ Milk (or homemade buttermilk: ½ cup milk + ½ tsp vinegar)
2 tablespoon, 2 Melted butter or oil
1 teaspoon, 1 Honey (optional)
Mix-ins
⅓ cup, ⅓ Shredded cheddar cheese
1- 2 tablespoon, 1- 2 Chopped pickled jalapeños
¼ to ⅓ teaspoon, ¼ to ⅓ Garlic powder

Directions to make Cheesy Jalapeño Cornbread

Mix the Wet Ingredients
Preheat your oven to 400°F (200°C) and grease a small 6-inch pan or loaf tin. In another bowl, whisk the milk, egg, melted butter (or oil), and honey until smooth.
Add the Dry Ingredients Into the Wet
Add the cornmeal, flour, baking powder, baking soda, salt, and sugar directly into the wet mixture.
Gently mix until just combined — avoid overmixing.
Add Mix-Ins and Bake
Fold in the cheddar cheese, pickled jalapeños, and garlic powder, then pour the batter into the prepared pan, smooth the top, and bake for 18–20 minutes until golden and a toothpick comes out clean.
Cool and Serve
Let the cornbread cool for 5–10 minutes before slicing. Enjoy warm for the best flavor!

Notes

1 cup = 250 ml

Directions to make cornbread with step by step images

Mix the Wet Ingredients
Preheat your oven to 400°F (200°C) and grease a small 6-inch pan or loaf tin. In another bowl, whisk the milk, egg, melted butter (or oil), and honey until smooth.
Add the Dry Ingredients Into the Wet
Add the cornmeal, flour, baking powder, baking soda, salt, and sugar directly into the wet mixture.
Gently mix until just combined — avoid overmixing.
Add Mix-Ins and Bake
Fold in the cheddar cheese, pickled jalapeños, and garlic powder, then pour the batter into the prepared pan, smooth the top, and bake for 18–20 minutes until golden and a toothpick comes out clean.
Cool and Serve
Let the cornbread cool for 5–10 minutes before slicing. Enjoy warm for the best flavor!

Pro Tips to make perfect Jalapeño Cheddar Cornbread

Do not overmix the batter — gentle mixing keeps the cornbread soft and fluffy.
Pickled jalapeños work better than fresh for this recipe because they add tang and stay soft.
Use a combination of butter + oil for the perfect balance of flavor and moisture.
Let it cool for at least 5 minutes before cutting; this prevents crumbling.
Bake in a small pan for a thicker, softer center; use a wider pan if you want thinner, crisp edges.
For extra golden color, brush melted butter on top right after baking.

Serving Suggestions

Serve warm with butter, honey butter, or cream cheese.
Pair with Thanksgiving dinner, roasted vegetables, mashed potatoes, or grilled corn.
Perfect with soups, chili, or a simple bowl of warm stew.
Cut into smaller cubes and serve as snack-sized bites for gatherings.
Use leftover slices for cornbread stuffing or crumble into a holiday salad.

FAQs – Jalapeño Cheddar Cornbread

1. Can I make jalapeño cheddar cornbread without buttermilk?

Yes! You can use regular milk. For the best texture, add ½ teaspoon vinegar to make homemade buttermilk.

2. How do I keep my cornbread moist and not dry?

Use a mix of butter and oil, avoid overbaking, and let it rest after baking.

3. Can I use fresh jalapeños instead of pickled?

Yes, but pickled jalapeños add tang and blend better into the batter.

4. Can I make this sweet and savory cornbread ahead of time?

Yes. Bake, cool completely, and store in an airtight container for 1–2 days. Warm before serving.

5. What cheese works best in cornbread?

Cheddar is classic because it melts well and adds flavor, but pepper jack or mozzarella also work.

6. Can I freeze jalapeño cheddar cornbread?

Absolutely. Slice, wrap each piece, and freeze for up to 2 months. Thaw and warm before serving.

Baked Good Recipes

Air-Fried BBQ Broccoli Nuggets, How to make Veg BBQ Wings

Crispy, smoky BBQ broccoli nuggets air-fried to golden perfection, coated in a flavorful batter with a crunchy crust and finished with a sweet–smoky glaze.

Apple Cobbler, How to make Thanksgiving Apple Cobbler

A cozy, small-batch Thanksgiving apple cobbler made with just two apples, warm spices, and a golden biscuit topping. Perfect when you want a quick fall dessert without making a full tray.

Pumpkin Butter Muffins, How to make Half-and-Half Flour Pumpkin Muffins

Soft, cozy, and lightly sweet — these Pumpkin Butter Muffins are made with half whole wheat flour and less sugar, making them perfect for wholesome autumn breakfasts.

Halloween Focaccia Bread with Melty Cheese Ghosts, How to make 50- 50 Focaccia

Soft, golden, and delightfully spooky — this Halloween Focaccia is made with a 50–50 blend of whole wheat and all-purpose flour for the perfect balance of fluff and flavor. Topped with melty mozzarella ghosts and olive spiders, it’s a fun, savory bake that brings festive cheer to your Halloween table!