This Jalapeño Cheddar Cornbread is soft, buttery, and perfectly spicy. I love how the creamy coconut milk keeps it moist, while the melted cheddar adds a rich, cheesy bite. The jalapeños bring a gentle heat that pairs beautifully with chili, soups, or even barbecue. It’s a one-bowl recipe that’s as simple as it is flavorful.
Why You’ll Love This Recipe
I love this cornbread because it’s foolproof and comes together quickly with pantry staples. The combination of sweet cornmeal, creamy coconut milk, and spicy jalapeños gives every bite the perfect balance of flavor. I can easily make it vegan or gluten-free without losing any of that delicious texture. Plus, it’s perfect to serve warm with butter or honey for a sweet-and-spicy finish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ cups canned coconut milk (full-fat for richness)
¼ cup melted butter (regular or vegan)
¼ cup cane sugar (or coconut sugar)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup yellow cornmeal
1 cup all-purpose flour (or gluten-free 1:1 blend)
1 cup shredded cheddar cheese (regular or vegan)
⅓ cup diced jalapeños (jarred or fresh)
Directions
Preheat the oven: I preheat my oven to 350°F (175°C) and grease an 8×8-inch metal baking pan or line it with parchment paper.
Make the batter: In a large mixing bowl, I whisk together the coconut milk, melted butter, sugar, baking powder, and baking soda until smooth. Then, I add the cornmeal and flour, stirring until a thick batter forms.
Add flavor: I fold in the shredded cheddar cheese and diced jalapeños until evenly distributed throughout the batter.
Bake: I pour the batter into the prepared pan, spread it evenly, and bake for 30–35 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Serve: I let it cool slightly before slicing and serve it warm with butter or a drizzle of honey.
Servings and Timing
This recipe makes 16 slices of cornbread. The prep time takes about 10 minutes, and baking takes around 35 minutes, for a total of 45 minutes.
Variations
Vegan: I swap the butter and cheddar for vegan alternatives.
Gluten-Free: I use a gluten-free all-purpose flour blend like King Arthur Measure-for-Measure.
Extra Spicy: I leave the seeds in the jalapeños or add a pinch of cayenne pepper to the batter.
Sweet Twist: I increase the sugar slightly and drizzle maple syrup on top for a sweet cornbread version.
Storage/Reheating
I store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. When reheating, I warm it in the oven at 325°F for about 10 minutes or microwave a slice for 15–20 seconds to bring back that fresh-baked texture.
FAQs
Can I make this cornbread vegan and gluten-free?
Yes! I use vegan butter and vegan cheddar cheese for a dairy-free version and replace the flour with a gluten-free 1:1 blend.
Can I use fresh jalapeños instead of jarred ones?
Absolutely. Fresh jalapeños add a stronger flavor and more heat. I just remove the seeds if I want it milder.
How can I make this cornbread sweeter?
If I’m craving a slightly sweeter flavor, I simply add an extra tablespoon or two of sugar or drizzle honey or maple syrup over the top before serving.
What can I serve with jalapeño cheddar cornbread?
I like to pair it with chili, BBQ ribs, or a bowl of tomato soup. It also goes well with grilled veggies or roasted chicken.
How do I keep the cornbread moist?
Using full-fat coconut milk helps keep it moist. I also avoid overbaking and store it properly covered to retain freshness.
Conclusion
This Jalapeño Cheddar Cornbread is the perfect mix of comfort and spice. I love how easy it is to make, how beautifully it complements savory dishes, and how customizable it can be for any diet. Whether served warm with butter or alongside a hearty meal, it’s a crowd-pleasing recipe I’ll make again and again.
This Jalapeño Cheddar Cornbread is soft, buttery, and perfectly spicy with a rich, cheesy bite. Made with creamy coconut milk and sweet cornmeal, it’s moist, flavorful, and easy to adapt for vegan or gluten-free diets.
Total Time:45 minutes
Yield:16 slices
Ingredients
1 ½ cups canned coconut milk (full-fat)
¼ cup melted butter (regular or vegan)
¼ cup cane sugar (or coconut sugar)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup yellow cornmeal
1 cup all-purpose flour (or gluten-free 1:1 blend)
1 cup shredded cheddar cheese (regular or vegan)
⅓ cup diced jalapeños (jarred or fresh)
Instructions
Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch metal baking pan with parchment paper.
In a large bowl, whisk together the coconut milk, melted butter, sugar, baking powder, and baking soda until smooth.
Add the cornmeal and flour, and stir until a thick batter forms.
Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed.
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serve warm with butter or honey if desired.
Notes
Use full-fat coconut milk for maximum moisture and richness.
For more spice, keep jalapeño seeds or add cayenne pepper.
Make it vegan by using plant-based butter and cheese.
Use a 1:1 gluten-free flour blend to make it gluten-free.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
