Jalapeno Cheddar Cornbread
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Spice up your cornbread with this jalapeno cheddar version. The jalapeno adds heat, while the cheddar melts into savory pockets. The complete recipe, along with air frying instructions, is on this page.
Ingredients
- All base cornbread ingredients (reduce sugar to 1 tablespoon)
- 1 jalapeno, seeded and finely diced
- 1/2 cup shredded sharp cheddar
- 2 tablespoons canned corn kernels, drained (optional)
Season it upPairs with Simple Salt & Pepper, Honey Mustard Glaze, Cajun Heat, or Maple BaconSee all seasonings →
Steps
- 01Make the base batter.
- 02Fold in the jalapeno, cheddar, and corn.
- 03Pour into greased pan or ramekins.
- 04Ready for the air fryer.
Seed the jalapeno unless you want serious heat. The seeds and ribs carry most of the capsaicin. For medium heat, leave a few seeds in. For mild, remove all seeds and ribs. The cheddar melts into pockets. Use sharp, not mild, so it holds its own against the pepper.
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How to Air Fry It
- 01Preheat your air fryer to 350°F.
- 02Pour the prepared batter into a greased, air-fryer-safe baking pan.
- 03Place the pan into the air fryer basket and cook at 350°F for 15 minutes.
- 04Check for doneness by inserting a toothpick into the center; it should come out clean.
- 05Carefully remove the pan and let the cornbread cool for 5 minutes before slicing.
Lightly spray the basket or tray before cooking.
Recipe Notes
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