Welcome in the cooler weather with a batch of this Cheese Stuffed Jalapeno Cornbread!
This post may contain paid links. For more information, please see our disclosure policy.
For the record, #2 above is a lie. I didn’t play competitive Frisbee. I did indeed chauffeur a rapper around town one evening back when I worked at LSU. And I am a huge fan of Broadway musicals. I know. I know. This boy who typically listens to Journey, Europe, Cheap Trick and the Styx also likes Broadway show tunes. It doesn’t make much sense, but I credit my parents with my love of theater. I can’t sing at all, but my parents would take me and my sister to see Broadway shows occasionally back when we were in high school. Les Mis, Rent and Phantom of the Opera are among my all-time favorites, and Laura and I try to see at least one Broadway show each year when they come through our town.
So there’s something you might not have known about me. But something that I couldn’t even pretend to lie about is my love for cheese. I love all types of cheese, and I firmly believe that cheese makes (almost) everything taste better. I say “almost” only because cheddar doesn’t go well with chocolate cake. Even before I made this Cheese Stuffed Jalapeno Cornbread, I knew I would love it. I used my standard cornbread base, added some jalapenos and then cubes of pepperjack cheese. I mean how can you go wrong here?
Cheese goes well in baked breads. You might recall that I love to include shredded mozzarella in my focaccia bread. And now I can add Cheese Stuffed Jalapeno Cornbread to the list of yummy, cheesy breads! Cornbread is a must-have now that we’re heading into cooler weather. A good bowl of chili + a hunk of this Cheese Stuffed Jalapeno Cornbread would pretty much be the ideal comfort food meal! I used pepperjack cheese and seeded jalapenos for this batch of cornbread, but you could totally tone down the spice and just use a nice sharp cheddar instead. Enjoy!
Cheese Stuffed Jalapeno Cornbread
- Using a medium bowl, add buttermilk, oil, cornmeal, and flour; stir until well combined. Let sit for 15-20 minutes.
- Meanwhile, preheat oven to 425°F with 9-10” cast iron pan in the oven.
- Once the cornmeal mixture has rested, add eggs, baking powder, baking soda, salt, diced jalapenos, and 2 Tbsp of melted butter. Stir until well combined.
- Carefully remove the cast iron pan from the oven and grease the bottom and sides with remaining 1 Tbsp of butter.
- Reduce oven temperature to 375°F.
- Pour half of batter into skillet. Sprinkle cubed pepperjack cheese on top of batter. Pour remaining batter on top of cheese. Lay sliced jalapenos on top.
- Bake at 375°F for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before slicing.