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Small Batch Jalapeño & Cheese Cornbread

If you love cornbread with a little kick, this Small Batch Jalapeño & Cheese Cornbread is such a cozy treat. It bakes up moist, golden, and loaded with melty cheese plus just the right amount of heat from fresh jalapeños. Perfect for a 6‑inch pan, it’s a quick side for chili night, soups, or snacking straight from the skillet while it’s still warm.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoon unsalted Butter melted ( 2 tablespoon melted; 1 tablespoon for the pan)
  • 6 tablespoon Full Fat Milk
  • 2 tablespoon Flavourless Oil
  • 2 tablespoon Granulated Sugar
  • 5 tablespoon All-Purpose Flour
  • 5 tablespoon Cornmeal
  • 1/2 teaspoon Baking Powder
  • 1/3 teaspoon Salt
  • 40 g Corn Kernel
  • 50 g grated Cheddar Cheese
  • 25 g chopped Jalapeño Pepper

Equipment

  • Oven

Method
 

  1. Preheat oven to 400F: Heat the cast iron pan inside the oven while making the cornbread batter. If using regular baking pan, no need to heat it up.
  2. Mix the Wet Ingredients: In a small bowl, melted cooled butter, combine milk and oil.
  3. Add Dry Ingredients: In the same bowl, add the sugar, cornmeal, all-purpose flour, salt, baking powder, cheddar cheese and chopped jalapeño pepper.
  4. Wet + Dry Ingredients: Mix until combined.
  5. Pour the Batter: Remove the pan from the oven and add 1 tablespoon butter. Let the butter completely melt and brush the pan with it. Pour the batter in the pan and level it.
  6. Bake: Bake at the pre-heated oven for 18 – 20 minutes.
  7. Spread butter on top while the bread is still hot. An absolute MUST, trust me, butter is the way to go.
  8. Re-heating: Best enjoyed while still warm. Re-heat leftover in toaster or oven for 10 minutes at 300F then a brush butter on top.

Notes

For a nice crunchy bottom, use a cast iron pan if you have one.