Sourdough Jalapeno Cheddar Cornbread

Today, we're whipping up something amazing — Sourdough Jalapeño Cheddar Cornbread. It's everything you love about cornbread — sweet, savory, buttery — but with a little twist thanks to tangy sourdough, spicy jalapeños, and melty cheddar. Perfect as a side dish for chili, BBQ, or honestly just a snack by itself!

If you're newer to baking with sourdough, don't worry. This recipe is super beginner-friendly. No fancy equipment needed, no overnight rise, and you can use discard or active starter. Let's get into it!

Why You'll Love This Sourdough Cornbread

• Easy to make: One bowl, one pan, minimal mess.

• Flexible: Use discard or bubbly active starter.

• Flavor-packed: Sweet corn flavor, cheesy goodness, and a hint of heat.

• Quick: Done in under an hour from start to finish.

Seriously, it's about to become your go-to cornbread recipe!

Ingredients You'll Need

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 tablespoons sugar (optional, but I like a tiny touch of sweetness)

• 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)

• 1 cup sourdough starter (discard or active)

• 2 large eggs

• ¼ cup melted butter (plus more for greasing the pan)

• 1 cup shredded sharp cheddar cheese

• 1-2 jalapeños, finely chopped (remove seeds if you want it less spicy)

• Optional: extra sliced jalapeños and cheddar for topping

Note: If you like things spicier, leave some seeds in! If you like it mild, scrape them all out.

Equipment You'll Need

• 9-inch cast iron skillet OR 8x8 baking dish

• Mixing bowls

• Whisk

• Spatula

Step-by-Step Instructions

1. Preheat Your Oven

Set your oven to 400°F (204°C). If you're using a cast iron skillet, stick it in the oven while it preheats. A hot skillet gives the cornbread those crispy, golden edges we all love.

2. Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.

3. Mix Wet Ingredients

In another bowl, beat the eggs. Add the buttermilk, sourdough starter, and melted butter. Mix until everything is combined.

4. Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. No need to overmix — a few lumps are fine!

5. Add the Cheese and Jalapeños

Fold in the shredded cheddar and chopped jalapeños. Save a little bit of cheese and a few jalapeño slices if you want to sprinkle them on top before baking.

6. Bake

If you're using a skillet, carefully remove it from the oven and add a little butter to grease it. Pour in the batter and spread it out evenly. Top with extra cheese and jalapeños if you're feeling fancy.

Bake for about 22-28 minutes, until the top is golden and a toothpick inserted into the center comes out clean.

7. Cool and Slice

Let your cornbread cool for 10-15 minutes before slicing. I know it's tempting to dig right in, but letting it rest helps it set up perfectly.

Tips for Success

• Hot skillet = crispy crust: Preheating your pan is a game-changer.

• Don't overmix: It keeps the cornbread tender and fluffy.

• Customize: Add cooked bacon bits, green onions, or even some corn kernels if you want to jazz it up even more.

• Storage: Leftovers keep well covered at room temperature for 2-3 days, or freeze slices for up to 2 months.

FAQ

Can I make it without jalapeños?
Absolutely! Just leave them out, and you’ll have a classic cheesy cornbread.

Can I make this gluten-free?
You can try swapping the all-purpose flour for a 1:1 gluten-free baking blend. Results may vary slightly, but it should still be delicious!

What if I don't have buttermilk?
No worries — add 1 tablespoon of vinegar or lemon juice to regular milk, let it sit for 5 minutes, and you’re good to go.

Serving Ideas

• Serve it with a big bowl of chili or beef stew.

• Make a killer cornbread breakfast sandwich with bacon and eggs.

• Cut into cubes and toss into salads for a Southern twist.

• Eat it warm with a drizzle of honey or a slab of butter.

Final Thoughts

There’s something so comforting about a slice of warm, cheesy, slightly spicy cornbread fresh out of the oven. This sourdough version gives it a little extra magic — a soft, fluffy crumb with the tiniest bit of sourdough tang. It’s hearty but still light, savory but with just a hint of sweetness.

If you’ve got some sourdough starter hanging around and you’re craving something cozy, this Jalapeño Cheddar Cornbread is calling your name. Happy baking!