This sweet and savory Jalapeño cheddar cornbread is the perfect side for football season, Thanksgiving, Friendsgiving, and Christmas.
I don’t want to toot my own horn, but this is hands down the best cornbread recipe you will come across and the perfect side dish for any meal.
Made with Jiffy mix, cheddar cheese, fresh jalapenos, and crispy bacon, you will have a hard time taking just one piece out of the pan.
- Jalapeño Cheddar Cornbread Recipe
- Ingredients for this Cheesy Jalapeño Cornbread
- How to Make Cheddar Jalapeño Cornbread
- Recipe Tips, Tricks, and Variations
- What to Serve with Cornbread?
- Jalapeño Cheddar Cornbread Muffins
- Helpful Kitchen Tools
- How to Store Cornbread
- Other Cornbread Recipes You’ll Enjoy
- Other Fall Recipes You’ll Love
Jalapeño Cheddar Cornbread Recipe
Are you looking for a super easy side dish to make that is incredibly rich and bold in flavor?
Do you want this dish to have the perfect combination of cheese, jalapenos, and bacon?
If you have said “yes,” don’t stop reading! This jalapeno cheddar cornbread recipe is exactly what you are looking for.
This cornbread is perfectly balanced with heat and savory and will be the “it,” dish this holiday season or paired with your chili on football Sunday.
If this is your first time making bread, don’t stress; this recipe is easy to follow and easy to make and a great way to get started in bread making with very little pressure.
Ingredients for this Cheesy Jalapeño Cornbread
Jiffy Cornbread Mix / Dry Ingredients. I know what you might be thinking, but trust me! Grab 2 boxes of Jiffy Cornbread Mix and make tasty cornbread without hours of work.
Wet Ingredients. To make this homemade cornbread, you will need 3 eggs, 1 jar of Cheese Whiz (about 1 cup), and 1.5 cups of shredded sharp cheddar cheese.
Jalapenos. You can’t make jalapeno cornbread without jalapenos! For this recipe, you will need to slice 2 fresh jalapeños. The amount of jalapeño peppers is just what I used – you can add more or less depending on preference.
Bacon. Grab 10 slices of your favorite bacon, cook it, chop it, and get ready to toss it into your new favorite cornbread recipe.
How to Make Cheddar Jalapeño Cornbread
Preheat oven to 350 degrees F.
Combine jiffy cornbread mix, eggs, cheese whiz, bacon, and 1 cup of cheddar cheese in a large bowl.
Prep the Pan
Grease the inside of the pan with cooking oil or, better yet, rendered bacon fat if you have some leftovers. Pour in the cornbread batter and gently spread out to the corners of the pan. Top with sliced jalapenos, remaining cheese, and chopped bacon.
Bake for about 20 minutes until golden brown.
Let the cornbread cool for 30 minutes before removing it from the pan and cutting it. This cornbread can be cut into 18 squares.
For detailed notes, don’t forget to check out the recipe card down below.
Recipe Tips, Tricks, and Variations
Jalapeños. If you can’t find fresh jalapeños or are looking for an alternative, you can also use drained pickled jalapeños.
Turn up the heat. If heat or a little kick is your thing, consider using spicy jalapeño peppers.
Make Ahead. Looking to save some time? Make this cornbread 1-2 days ahead of time (kept at room temperature). If you can’t keep the bread at room temperature, you can make it ahead of time and freeze it, well-wrapped for up to 1 week.
Stale Cornbread. If your cornbread is starting to go stale, refresh it and turn it into cornbread croutons to top off salads and soups.
What to Serve with Cornbread?
One of my favorite ways to enjoy cornbread is to serve it up alongside a warm bowl of chili or soup.
If chili or soups aren’t your style, you can serve up this homemade cornbread with meat like Nashville Hot Turkey Oven Roasted, Easy Pellet Grill Smoked Turkey Wings, and The Best Deep Fried Turkey Recipe.
You can also pair it with fish and vegetables.
Jalapeño Cheddar Cornbread Muffins
Whether you are preparing this recipe for a Superbowl party or holiday party, sometimes changing up the recipe helps.
Consider making this cornbread recipe in a mini muffin tin for easy serving.
I recommend making more than you think when preparing mini muffin cornbread; these mini muffins disappear faster!
Topping cornbread with different ingredients is one of my favorite things to do.
Consider some of these other toppings to elevate your cornbread:
- Butter or Melted Butter
- Drizzle of Honey
- Sour Cream
- Cream-style corn kernels
- Green Chiles
- Pepper Jack Cheese
- Green Onions
Helpful Kitchen Tools
Cast Iron Skillet or Baking Dish. I like making this recipe in a baking dish. However, if you have a large cast iron skillet or are making less, you can prepare this in a skillet.
Freezer Bag. If you want to freeze leftovers or make them in advance and store them in the freezer, good-quality freezer bags will come in handy!
How to Store Cornbread
I will be shocked if you make this for a crowd and there is anything more than a crumb left. However, if you are like me and over-prepared because not having enough is not an option, storing leftovers is easy.
Grab an airtight container and toss it all in. If you don’t have an airtight container, leave it in the pan you prepared it in and cover it with plastic wrap.
Once prepped and ready for storage, toss it in the refrigerator.
Other Cornbread Recipes You’ll Enjoy
Tis the season to make cornbread and share your recipe with those who enjoy it!
If you want more delicious bread recipes, consider making my skillet pumpkin cornbread with bourbon maple butter and my homemade spicy honey cornbread muffin recipe.
Other Fall Recipes You’ll Love
Easy Jalapeño Cheddar Cornbread with Bacon
- 1 10×14 Pizza Pan or 9×13 casserole pan
- 2 boxes Jiffy Cornbread Mix
- 3 Eggs
- 1 jar Cheese Whiz about 1 cup
- 2 Fresh Jalapenos sliced
- 1.5 cups Cheddar Shredded
- 10 sliced Bacon Cooked, Chopped
- Preheat oven to 350 degrees F.
- In a large bowl combine jiffy cornbread mix, eggs, cheese whiz, Bacon, and 1 cup of cheddar cheese.
- Grease the inside of the pan with cooking oil or, better yet, rendered bacon fat if you have some leftovers. Pour in the cornbread batter and gently spread out to the corners of the pan. Top with sliced jalapenos and remaining cheese, and chopped bacon.
- Bake for about 20 minutes until golden brown. Let cool for 30 minutes before removing the cornbread from the pan and cutting. into 18 squares