Jalapeño Cheddar Cornbread

Name: Jalapeño Cheddar Cornbread With Evaporated Milk
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 9 servings
Cuisine: American
Ingredients: 3 jalapeños, seeded and diced; 8 oz cheddar cheese, shredded; 1/2 cup unsalted butter, melted; 1/2 cup granulated sugar; 3 large eggs; 1 can (12 oz) jalapeño flavored evaporated milk; 1/2 cup vegetable oil; 1 cup cornmeal; 2 cups all-purpose flour; 1 1/2 tbsp baking powder; 1 tsp salt; 2 tbsp butter, for topping

This jalapeño cheddar cornbread stays impossibly moist thanks to jalapeño-infused evaporated milk, creating a perfectly balanced sweet and spicy crumb with melted cheddar throughout.

🌍American 🏷️Cornbread 🏷️Jalapeno cheddar cornbread 🏷️Cheesy 🏷️Spicy Sweet

🏷️

🏷️Savory

-0:00

tinekeyoungeronTikTok

Total

1h

Servings

9

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

3 jalapeños, seeded and diced
8 oz cheddar cheese, shredded
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
3 large eggs
1 can (12 oz) jalapeño flavored evaporated milk
1/2 cup vegetable oil
1 cup cornmeal
2 cups all-purpose flour
1 1/2 tbsp baking powder
1 tsp salt
2 tbsp butter, for toppingoptional

12 Ingredients

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Instructions

1
Seed and dice the jalapeños.
2
Shred the cheddar cheese.
3
In a large bowl, combine the melted butter, sugar, and eggs. Whisk until well combined.
4
While whisking, slowly pour in the jalapeño flavored evaporated milk.
5
Add the vegetable oil and whisk to incorporate.
6
Add the cornmeal, all-purpose flour, baking powder, and salt to the wet ingredients.
7
Mix with a whisk or spatula until just combined. Do not overmix.
8
Fold in the diced jalapeños and shredded cheddar cheese.
9
Pour the batter into a greased baking dish and spread evenly.
10
Bake in a preheated oven at 350°F (175°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
11
Let the cornbread cool slightly. Optionally, brush the top with melted butter before serving.

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Tips & Notes

Pro tips

Seed the jalapeños thoroughly to control heat level; leave some seeds if you prefer more spice.
Don't overmix the batter once you add flour and baking powder—stop as soon ingredients are combined to keep the crumb tender.
Let the batter rest 5 minutes before pouring into the pan; this helps the baking powder activate evenly.
Bake until a toothpick inserted in the center comes out with a few moist crumbs, not completely dry—overbaking causes dryness despite the evaporated milk.

Substitutions

Jalapeño-infused evaporated milk → plain evaporated milk plus 1–2 diced jalapeños mixed into batter (maintains moisture, adjusts heat)
Cheddar cheese → Monterey Jack or pepper jack (similar melting, Jack adds creaminess; pepper jack adds more heat)
All-purpose flour → cornmeal-to-flour ratio can shift 1:1 up to 1.25 cups cornmeal for grainier texture (reduces traditional wheat structure)

Storage & make-ahead

Store cooled cornbread wrapped tightly at room temperature for up to 3 days, or freeze wrapped for up to 2 months; reheat at 300°F for 5–10 minutes.

Equipment

9-inch cast-iron skillet or 9x13-inch baking pan

Common Questions

Why does this cornbread use evaporated milk?

Evaporated milk adds richness and moisture without excess water, preventing the dry crumb common in cornbread. The jalapeño-infused version amplifies the spice throughout.

Can I make this cornbread ahead?

Yes, bake it completely, wrap it tightly, and store at room temperature for up to 3 days, or freeze for up to 2 months. Reheat gently in a 300°F oven for 5–10 minutes.