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Spicy Cheddar & Jalapeño Cornbread Soup

Spicy Cheddar & Jalapeño Cornbread Soup topped with fresh jalapeños and crumbled cornbread, served in a black skillet.

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Spicy Cheddar & Jalapeño Cornbread Soup topped with fresh jalapeños and crumbled cornbread, served in a black skillet.

Spicy Cheddar & Jalapeño Cornbread Soup is a unique and flavorful dish that brings together the best of comfort food. This delicious soup combines the creaminess of cheddar cheese with the kick of jalapeños, all while being inspired by classic skillet cornbread. Each spoonful is filled with rich textures and unforgettable flavors, making it a standout choice for any occasion. With just the right balance of spice and warmth, this soup is sure to become a favorite among friends and family alike.

This recipe is not only satisfying but also packed with nutrients. Corn provides fiber and vitamins, while cheddar cheese contributes calcium and protein, making it a wholesome choice. The added jalapeños not only enhance the flavor but also offer health benefits, as they are known to boost metabolism and contribute to a healthy immune system. This dish is perfect for those looking to enjoy a hearty meal that doesn’t compromise on nutrition.

This Spicy Cheddar & Jalapeño Cornbread Soup is ideal for a variety of occasions, whether it’s a cozy family dinner, a gathering with friends, or even a game day feast. Its vibrant flavors make it a perfect choice for autumn evenings or chilly winter days. You can serve it as a starter or pair it with a salad for a complete meal. Additionally, this soup can be a fantastic dish for potlucks and parties, impressing guests with its unique taste and presentation.

Spicy Cheddar & Jalapeño Cornbread Soup topped with fresh jalapeños and crumbled cornbread, served in a black skillet.

Spicy Cheddar & Jalapeño Cornbread Soup

Recipe by Lena Caldwell

Difficulty

Intermediate

Servings

4 servings

Prep time

15 Mins

Cooking time

20 Mins

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 jalapeños, chopped (remove seeds for less heat)
  • 2 cups corn (fresh or frozen)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Cornbread for topping

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until soft.
  2. Stir in minced garlic and chopped jalapeños, cooking for an additional 2 minutes until fragrant.
  3. Add corn, vegetable broth, and heavy cream to the pot, bringing the mixture to a boil.
  4. Reduce heat and allow it to simmer for 10 minutes, stirring occasionally.
  5. Mix in shredded cheddar cheese, stirring until melted and incorporated.
  6. Season with salt and pepper to taste. For added heat, include more jalapeños if desired.
  7. Top each bowl with crumbled cornbread and garnish with fresh jalapeño slices.

Nutrition Facts

Calories

450

Carbs

35

Protein

15

Fats

25