A savory skillet cornbread with cheese and mild heat
Potluck Jalapeno Cheddar Cornbread
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
9
9 squares
Difficulty
Easy
Cost
Budget
$
Potluck Jalapeno Cheddar Cornbread
A savory skillet cornbread with cheese and mild heat
A moist cornbread with cheddar and jalapeno that travels well and fits everything from chili night to a casual potluck.
15m
Prep Time
25m
Cook Time
40m
Total Time
9
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Savory cornbread is useful potluck food because it survives transport and sits well beside lots of different mains.
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tbsp baking powder
- 2 eggs
- 1 cup buttermilk
- 1 cup shredded cheddar
- 1 jalapeno, diced
- 3 tbsp melted butter
Instructions
- 1
Whisk together the dry ingredients.
- 2
Whisk the wet ingredients separately and combine them.
- 3
Fold in the cheddar and jalapeno.
- 4
Bake in a hot skillet until golden and set.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Tips & Storage
Pro Tips
Do not overbake it.
Honey butter is optional but welcome.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 square) · 9 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates28g
Fat11g
Fiber2g
Sugar4g
Sodium390mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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