Jalapeno Cheddar Cornbread
This jalapeno cheddar cornbread is moist, flavorful, and the perfect balance of savory, cheesy, and spicy. Made with Greek yogurt and real cornmeal, it's an irresistible side for chili, BBQ, or a cozy weeknight meal.
Ingredients
- ½ cup plain Greek yogurt
- ½ cup milk
- 1 TBSP vinegar
- ½ tsp baking soda
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ tsp salt
- ¼ tsp garlic powder
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 large eggs
- ½ cup grated cheddar cheese plus extra for topping
- ¼ cup chopped fresh jalapenos
- 2 TBSP chopped green onion
Instructions
- Preheat oven to 375°F. Grease an 8×8 pan.
- Combine yogurt, milk, vinegar; let sit.
- Whisk dry ingredients in a bowl.
- Melt butter, mix in sugar, then eggs.
- Stir in buttermilk mixture.
- Fold in cheese, jalapenos, and onions.
- See full steps with tips & photos → https://wimpysdiner.net/jalapeno-cheddar-cornbread/
Notes
- Make It Spicier: Leave in some jalapeño seeds or add chili flakes to the batter.
- Cheese Ideas: Swap cheddar for pepper jack or a smoked cheese for depth.
- Storage: Store cooled cornbread in an airtight container at room temp up to 2 days or in the fridge for 5.