This Jalapeño Cheddar Cornbread is soft, buttery, and perfectly spicy! Made with coconut milk and melty cheddar, it’s an easy one-bowl recipe that’s both flavorful and foolproof.
Equipment
- 1 large mixing bowl
- Measuring cups and spoons
- Spatula
- 8×8-inch (or similar) square baking pan
Ingredients
(Makes 16 slices – double or triple as needed)
- 1 ½ cups canned coconut milk (full-fat for richness)
- ¼ cup melted butter (regular or vegan)
- ¼ cup cane sugar (or substitute coconut sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (or gluten-free all-purpose flour; King Arthur Measure-for-Measure recommended)
- 1 cup shredded cheddar cheese (regular or vegan)
- ? cup diced jalapeños (jarred or fresh)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch metal baking pan or line it with parchment paper for easy removal. - Make the Batter:
In a large mixing bowl, whisk together the coconut milk, melted butter, sugar, baking powder, and baking soda until smooth. Add the cornmeal and flour, stirring until a thick batter forms. - Add the Flavor:
Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed throughout the batter. - Bake the Cornbread:
Pour the batter into your prepared baking pan and spread it evenly with a spatula. Bake for 30–35 minutes, or until golden brown around the edges and a toothpick inserted into the center comes out clean. - Serve:
Let cool slightly before slicing. Serve warm with a pat of butter or a drizzle of honey for a sweet-and-spicy finish.
Frequently Asked Questions
Yes! Use vegan butter and vegan cheddar cheese for a fully dairy-free version. For gluten-free, substitute the flour with a gluten-free 1:1 blend like King Arthur Measure-for-Measure. Use a vegan swap for the honey such as agave.
Definitely. Fresh jalapeños give a bolder flavor and a bit more heat—just remove the seeds for a milder taste.
Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven or microwave before serving for that fresh-baked texture.
We sure do! Click here for our maple cornbread!
Jalapeño Cheddar Cornbread
Equipment
- 1 Large Mixing Bowl
- measuring cups and spoons
- spatula
- square baking pan
Ingredients
Jalapeño Cheddar Cornbread Ingredients
- 1 ½ cup canned coconut milk
- ¼ cup melted butter regular or vegan
- ¼ cup cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cornmeal
- 1 cup regular or gluten-free all purpose flour
- 1 cup cheddar cheese shreds regular or vegan
- ⅓ cup diced jalapeños we use the ones in a jar
Instructions
Jalapeño Cheddar Cornbread Instructions
- Preheat the oven to 350. Grease your metal baking pan or line it with parchment paper.
- In a large mixing bowl, mix together the coconut milk, melted butter, sugar, baking powder, and baking soda. Then, add your cornmeal and flour. Mix until a batter forms. Fold in the cheddar cheese and jalapeños.
- Transfer the mixture into the baking pan and bake in the oven for about 35 minutes or until the cornbread is golden brown around the edges and cooked through the center.
- Serve warm with butter and it tastes delicious with a little honey drizzled on top!
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