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Cheesy Jalapeño Cornbread Dip

A delicious blend of cornbread, cheese, and jalapeños, this dip is the perfect snack for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cornbread Base
  • 1 box 8.5 oz cornbread mix, plus the egg and milk it calls for on the package
For the Dip
  • 2 cups shredded sharp cheddar cheese, divided
  • 4 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 3 medium jalapeños, seeds removed and finely diced
  • 1/3 cup mayonnaise
  • 1/4 cup diced red onion
  • 1 teaspoon smoked paprika Adds a subtle campfire note.
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

Bake Your Cornbread Base First
  1. Prepare the cornbread mix according to package directions using the egg and milk specified.
  2. Pour the batter into a greased 8-inch baking dish and bake at 400°F for about 15 minutes, or until a toothpick comes out clean.
  3. Let it cool for 10 minutes, then break the cornbread into rough crumbles and set aside.
Build the Creamy Cheese Base
  1. In a large bowl, combine softened cream cheese, sour cream, and mayonnaise.
  2. Whisk until smooth, then fold in 1.5 cups of shredded cheddar, diced jalapeños, red onion, smoked paprika, and garlic powder. Season with salt and pepper.
Combine Everything Into One Dish
  1. Gently fold the cornbread crumbles into the creamy mixture without overmixing.
  2. Transfer the mixture to a greased baking dish and spread evenly.
  3. Sprinkle the remaining shredded cheddar on top.
Bake, Cool Slightly, and Serve
  1. Bake in a 375°F oven for 20-25 minutes until bubbly and lightly browned.
  2. Let rest for 5 minutes before serving with tortilla chips or crackers.

Notes

For a milder dip, remove jalapeño seeds. Use freshly shredded cheese for smoother melting. Store leftovers in an airtight container for up to three days.