Thanksgiving Smoked Jalapeño Cheddar Cornbread: The Coziest Side Dish With a Kick
Nothing makes a Thanksgiving table more inviting than a hot, cheesy slab of homemade cornbread. I’ve experimented with different ways to step up this classic, and the combination of jalapeños, sharp cheddar, and a hint of smoky flavor takes it straight to next-level cool. Thanksgiving smoked jalapeño cheddar cornbread brings punchy flavor and a seriously addictive texture: crisp edges, a moist crumb, and gooey pockets of cheese. You’ll find guests often coming back for seconds, so if you’re serving a big group, doubling the batch is a smart move!
This recipe shines at both a backyard BBQ and beside a Thanksgiving turkey. The secret weapon is a grill or smoker, which lays on a mellow smoky flavor; but if you stick with an oven, you’ll still land a golden, flavor-packed bread. No matter the method, it’s comforting, a touch spicy, and sure to satisfy.
Why This Cornbread Is Worth Making
- No fancy equipment required. A cast iron skillet gives beautiful results, but any baking dish does the trick.
- Sweet, spicy, cheesy, and smoky. Jalapeños, sharp cheddar, a hint of brown sugar, plus smoky notes check all my favorite flavor boxes.
- Great for gatherings. One pan feeds everyone, and leftovers are just as tasty the next day.
- Flexible for any grill setup. Make it on a pellet smoker, charcoal grill, or in the oven. The steps barely change.
Ingredients: What You’ll Need
For my all-in-one Thanksgiving smoked jalapeño cheddar cornbread, here’s what you’ll need:
- 1 cup yellow cornmeal (medium grind for the best texture)
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar (or honey)
- 2 large eggs
- 1 1/4 cups buttermilk (whole milk is fine in a pinch)
- 1/3 cup unsalted butter (melted and cooled)
- 1 1/2 cups freshly grated sharp cheddar cheese
- 2-3 medium jalapeños, seeded and finely chopped
- 2 tablespoons diced pickled jalapeños (optional, for extra tang and heat)
- 1/2 teaspoon smoked paprika (optional, amps up the smoky flavor)
- 1-2 teaspoons neutral oil or extra melted butter for greasing your pan
- If smoking: a handful of wood chips (apple, cherry, or hickory work well)
How To Make Thanksgiving Smoked Jalapeño Cheddar Cornbread
1. Prep Your Cooking Surface
For a smoker or grill: Preheat it to around 325°F (163°C), and set it for indirect heat. Toss in your wood chips or pellets right before baking, so you get a real smoky kick. For oven baking: Preheat to 350°F (177°C).
Generously grease a 10-inch cast iron skillet or an 8×8-inch baking dish. Cast iron brings out those crispy, buttery edges, but you can use whatever works for you.
2. Mix Dry Ingredients
Combine the cornmeal, flour, baking powder, baking soda, salt, and brown sugar in a large bowl. Whisk until there are no lumps hiding in there.
3. Mix Wet Ingredients and Add-Ins
In another bowl, whisk together eggs, buttermilk, and melted butter until smooth and creamy.
Add the cheddar cheese, fresh jalapeños, and pickled jalapeños if using. Sprinkle in the smoked paprika. Give it a stir until it’s all mixed together.
4. Combine Mixtures
Pour the wet mix into the dry ingredients. Stir until just combined; a couple turns of the spatula are enough. It’s good to keep it thick and a bit uneven for that tender crumb.
5. Fill The Pan
Scoop the batter into your greased skillet or baking dish. Smooth it out toward the edges with a spatula. For eye-catching flair, sprinkle on more cheese or a few jalapeño slices on top.
6. Smoke or Bake
- Smoker/Grill: Place the skillet over indirect heat, close the lid, and let it smoke-bake for about 35–45 minutes, until the top is deeply golden and a toothpick comes out with just a few crumbs. The smoky aroma will fill your kitchen—the anticipation is real!
- Oven: Bake for 25–30 minutes until golden. Check with a toothpick; you’re looking for a few moist crumbs, not wet batter.
7. Rest and Serve
Cool the cornbread for at least 10 minutes so it firms up. Slice it warm to enjoy the crispy, buttery edges and melty cheese inside.
Recipe Tips & Tricks
- Cast iron helps when using a grill or smoker, but any ovenproof dish will work.
- If fresh jalapeños pack too much heat for you, try mild green chiles or use less.
- Don’t overmix—the key to soft, tender cornbread.
- To make ahead, bake it a day early. Wrap and refrigerate, then rewarm in a low oven for fresh-baked flavor.
- Leftovers last three or four days in the fridge, and they’re great for breakfast; serve plain or toasted with butter.
Flavor Variations
- Switch up the cheese. Pepper jack, Monterey Jack, or smoked gouda bring their own twist and melt beautifully.
- Add corn kernels. Fold in 1/2 cup of thawed frozen or fresh corn—a pop of sweetness and texture.
- More smoke. Mix in a spoon of chipotle in adobo for a smoky kick, or use smoked cheddar for another layer of flavor.
- Go herbal. Scallions or chives bring brightness and pair well with cheese and spice.
Serving Ideas For Thanksgiving
At Thanksgiving, this cornbread holds its own with turkey, smoked ham, or roasted vegetables. The slight jalapeño heat balances rich gravies or sweet cranberry sauce. Serve thick slices and let people slather with salted or honey butter.
With leftovers, try topping chili, add crumbled bits to salads, or turn slices into hearty breakfast sandwiches with eggs and bacon.
Frequently Asked Questions
Q: Can I make this cornbread without a smoker?
A: Absolutely. The oven method works perfectly—just skip the wood chips. For extra smoky flavor, add more smoked cheese, a bit of smoked paprika, or a careful splash of liquid smoke (it’s potent, so use sparingly).
Q: How should I store leftover cornbread?
A: Cool leftovers, wrap tight, and keep in the fridge up to four days. For freezing, cut into squares and pack in a airtight bag. Defrost overnight in the fridge, then reheat gently in a low oven or toaster oven for best texture.
Q: Can I make it glutenfree?
A: Yes! Use a glutenfree flour blend instead of regular flour. The results are super close to the original—just watch for batter thickness. Sometimes glutenfree flour soaks up more liquid, so add a bit of buttermilk if needed.
Q: Is it very spicy?
A: Most jalapeño heat lives in the seeds and ribs. Removing them gives a gentle zap, but not too much heat. To take it up a notch, leave in some seeds or use pickled peppers; adjust to what you like.
Q: Best way to reheat and keep it moist?
A: Cover with foil and warm in a 300°F oven for 10 minutes. For single pieces, microwave briefly with a damp paper towel on top. Pan-toasted with butter is another delicious option.
Share Your Thanksgiving Table Joy
Try out this smoked jalapeño cheddar cornbread for a side dish that brings together spicy flavor, comfort, and a hint of Thanksgiving nostalgia. Got your own tweaks or family spins? I’d love to hear about them—drop your tips or questions any time. However you make it, this cornbread is made for bringing everybody together with great food and bold flavor. Happy Thanksgiving!