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Jalapeno Cheddar Cornbread Fritters. Pickled jalapeno peppers, cheddar cheese and sour cream folded into a cornbread base and fried as a fritter.
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3.64 from 11 votes

Jalapeno Cheddar Cornbread Fritters


  • yield: approximately 24 2 inch fritters
  • Adjust the amount of pickled jalapeno peppers up or down to suit your heat tolerance. Serve fritters warm with soups stews, chili or greens.
  • 1/3 cup sour cream
  • 1 egg
  • 1 tablespoons pickled jalapeño slices minced or left whole
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1 tablespoon sugar
  • 1 cup white cornmeal
  • 1/3 cup buttermilk or half and half


  • Whisk sour cream and egg together. Add jalapeño, salt, cheese and sugar. Stir well. Add cornmeal. Stir and add enough buttermilk or half and half until the cornmeal is moistened. The batter should be the consistency of thick oatmeal.
  • Heat an iron skillet and add one inch of cooking oil. Drop the batter by tablespoonfuls into the hot grease and flatten down with the back of a spoon. Work in batches and don't crowd them in the pan. Turn after 3 or 4 minutes or when brown. Remove from pan after both sides are brown and drain on paper towel. Sprinkle with salt while still warm.
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