Jalapeño Cheddar Cornbread with Miso is a moist and tender cheesy side packed with umami flavor. It’s a little sweet, a little spicy, and goes perfectly with a cozy bowl of chili or soup.
In the fall and winter, this cornbread is a cozy side that pairs perfectly with our Healthy Turkey Chili. In the summer, we enjoy it with BBQ Chicken Thighs. It’s even good on its own or with a pat of butter and drizzle of honey or Hot Honey.
Cornbread is naturally sweet because of the cornmeal base, so the jalapeño cheddar flavor adds heat and creaminess to the dish. Then, the miso paste, which is loaded with umami, adds a salty and sweet element. The result? A slightly spicy cornbread that’s sweet and savory.
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The best part of this cornbread recipe is that each bite has the perfect ratio of corn, spicy diced jalapeño, and rich melted cheddar cheese.
So, while it may be tempting to reach for the box of Jiffy mix, I promise our homemade cornbread from scratch is so much better. You can control the quality of the ingredients as well as the sweetness, moisture, and flavor. And all you need is a handful of ingredients and a few minutes to put everything together.
Ingredients For Jalapeño Cheddar Cornbread
- Cornmeal - Cornmeal is the primary base for cornbread. I recommend yellow medium-grain cornmeal, which gives both corn texture and flavor. When mixed with all-purpose flour, it creates a tender crumb without sacrificing corn flavor.
- Whole Milk and Butter - Whole milk and butter add an element of fat to the cornbread recipe, creating a rich and moist texture. This cornbread recipe calls for a ½ cup of butter, so it will definitely be moist.
- Brown Sugar - The molasses base in brown sugar adds moisture to the cornbread and balances the dryness of the cornmeal and flour.
- Sharp Cheddar - Sharp cheddar cheese adds mouthwatering flavor and buttery texture to cornbread that pairs well with the sweetness of the brown sugar. Sharp cheddar is my cheese of choice, but you can also use regular medium or mild yellow cheddar, or sharp white cheddar. I recommend hand grating the cheddar or using the grater disc on a food processor. Pre-grated or shredded cheddar often has stabilizers and doesn’t melt evenly.
- Pickled Jalapeño - Jalapeño adds a little heat to the cornbread. The heat from the jalapeño balances the buttery flavor from the cheddar. You can use either pickled or fresh and add as much or as little as you like. If you cannot find jalapeño peppers or you can use diced green chilis or omit the peppers if you dislike heat.
- Miso Paste - Miso paste provides even more umami flavor to the cornbread. The fermented soybean paste adds complexity and depth to the cornbread recipe.
Variations
You can improvise the cornbread ingredients you’d like. For instance, if you don’t have pickled jalapeño peppers, you can use fresh, canned, or pickled serrano peppers or diced green chili peppers. You can also use a semi-hard cheese, such as white cheddar, jack, pepper jack, colby, or Swiss cheese. All of these variations will result in a deliciously flavorful cornbread.
Instructions
- Heat the oven and prepare the pan - Preheat the oven to 400° F. Line a 8x8" square pan or 9" round baking pan with parchment paper or grease the pan in preparation for the cornbread batter
- Mix wet ingredients - In a large bowl add a room temperature egg, milk, melted butter, and miso paste. Beat the ingredients together.
- Mix dry Ingredients - In a separate bowl add in flour, corn meal, baking powder, baking soda, sugar, and brown sugar and whisk until well-mixed. Then, use a spatula to fold in ingredients just until mixed. Fold in grated cheddar and jalapeños.
- Pour into baking pan - Pour batter into baking pan and gently smooth with an offset spatula or spoon. Add additional grated cheese and place jalapeño slices if desired.
- Bake cornbread - Place in oven and bake for 20-25 minutes, or until the top of the bread is golden brown. Remove from the oven.
- Serve - Serve the Jalapeno Cheddar Cornbread warm with honey and spread butter on top.
What to Serve with Cornbread
Cheesy jalapeño cornbread is the ideal side for hearty chili, stew, or even a BBQ chicken salad. The jalapeño adds a nice heat that compliments a warm meal. You can dip cornbread in a bowl of chili or even serve the chili atop a slice of cornbread for a heartier cozy meal.
Recipe FAQs
The best cornmeal for Jalapeño Cheddar Cornbread is yellow medium-ground cornmeal. Medium-ground cornmeal offers both corn flavor and a medium texture to the cornbread. Small grain cornmeal only offers corn flavor; large grain cornmeal offers mostly texture and is better suited for dishes like polenta.
Since cornmeal is dry, you need all-purpose flour, moisture, and fat to create a tender cornbread crumb. The 1:1 cornmeal and flour ratio also requires other ingredients. Milk and butter add fat and richness to the recipe. And the molasses in brown sugar adds moisture to the batter.
Jalapeno Cheddar Cornbread should be served warm or at room temperature. If served cold, the fats in the cornbread harden and make the crumb feel dry and coarse. When served warm, the heat naturally enhances the cornbread flavors and it is easier to spread a pat of butter on top.
Cornbread is often crumbly if it lacks moisture or the flour has been measured incorrectly. Be sure to fluff the flour before you measure it so you don't use too much.
Adding an extra egg will make the bread have a richer and eggier flavor.
Equipment
This jalapeno cornbread recipe calls for a few common kitchen essentials, including two mixing bowls, a spatula, a whisk, an 8×8 baking pan, and a chefs knife. If you don’t have an 8×8 baking pan, you can also use a buttered 10-inch cast-iron skillet and cook for 20 minutes or until golden. Use these popular kitchen essentials in other recipes too.
Storage
Store the leftover cornbread in an air-tight container for up to 3 days. The air-tight container retains the cornbread's moisture. To reheat, place on a sheet pan or a baking sheet and warm at 300 degrees Fahrenheit for 8 minutes or until warmed.
In order to freeze cornbread, first allow the finished cornbread to cool to room temperature. Then, place the cornbread in a large freezer bag or wrap in plastic wrap and make sure it is tightly wrapped and air-tight. Place the wrapped cornbread in the freezer and freeze for up to one month. To reheat, allow the cornbread to thaw in the refrigerator and then warm in the oven at 250 degrees F for 30 minutes or until warm.
Top Tips
- Be sure to fluff the flour before you measure it so you don't use too much.
- Do not overmix the cornbread or it could get dense.
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Jalapeño Cheddar Cornbread with Miso
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup brown sugar
- ½ cup butter melted at room temperature (1 stick)
- 1 cup milk
- ½ cup grated cheddar
- 1 tablespoon miso paste
- 1 tablespoon jalapeños chopped, plus more for garnish
- 1 egg
Instructions
- Heat oven to 400°F. Line an 8x8" square pan or 9" round baking pan with parchment paper or grease the pan.
- In a large mixing bowl, beat egg, milk, butter, and miso paste. Add in flour, cornmeal, baking powder, baking soda, sugar, and brown sugar and use a spatula to fold in ingredients just until mixed. Fold in grated cheese and jalapeños.1 cup cornmeal, 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ cup butter, 1 cup milk, 1 tablespoon miso paste, 1 egg, ¼ cup brown sugar
- Pour batter into baking pan and gently smooth with an offset spatula or spoon. Add additional grated cheese and place jalapeño slices if desired.½ cup grated cheddar, 1 tablespoon jalapeños
- Place in oven and bake for 20-25 minutes, or until the top of the bread is golden brown. Remove from the oven. Allow the bread to cool and slice into 9 squares.
Notes
- Store the leftover cornbread in an air-tight container for up to 3 days. The air-tight container retains the cornbread's moisture. To reheat, place on a sheet pan or a baking sheet and warm at 300 degrees Fahrenheit for 8 minutes or until warmed.
- Be sure to fluff the flour before you measure it so you don't use too much.
- Do not overmix the cornbread or it could get dense.
Haley
I am SO here for this!! Flavor combo sounds so so amazing.
Anita
This looks amazing Kat! Love these flavors and the photos are GORG!
sara
Wowwww this sounds incredible! I'm obsessed with miso, and it's so fun to see it used in creative ways!
Becca
Wow, this sounds amazing!!! I love the addition of miso!
Rylee
Cornbread and miso?! My heart!! Adding to my list to make and I can't wait!!
Laura
Kat, you have the most mouthwatering recipes! I can't wait to make this delicious cornbread!
Becca Swanner
OMG this cornbread looks so pillowy and incredible! I can't wait to try it.