Jalapeno Cheddar Cornbread

Course: Bakery, Side Dish

Cuisine: American

Keyword: Cornbread, Jalapeno Cheddar Cornbread

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: Servings

Calories: 271kcal

This Jalapeño Cheddar Cornbread is everything you want in a savory cornbread—golden and crisp on the edges, tender inside, with cheddar cheese, fresh jalapeño, and a hint of honey for balance. It’s the perfect side for chili, soups, BBQ, or your Thanksgiving table. Serve it warm with butter or enjoy it straight from the pan.

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US Customary - Metric

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 ½ teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
3/4 cup buttermilk
2 eggs
1/4 cup melted butter
2 tablespoons honey
1/3 cup diced pickled or fresh jalapenos (seeds removed)
1/3 cup sliced scallions
1 cup corn kernels
1 1/2 cups grated sharp-aged cheddar cheese

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, cumin and salt.
In a separate bowl, combine the buttermilk, eggs, melted butter, and honey.
Add the jalapenos, scallions, and corn kernels to the wet ingredients and mix well.
Add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix).
Gently fold in 1 1/4 cups cheddar cheese.
Generously butter a 9x9-inch square baking dish or a 10-inch round pan.
Pour the batter evenly into the prepared pan.
Sprinkle the remaining 1/4 cup cheddar cheese over the top of the batter.
Place the pan in the oven and bake uncovered for 10 minutes.
Reduce the oven temperature to 375°F (190°C). Cover the pan loosely with foil to prevent over-browning, and bake for an additional 20-30 minutes.
Insert a toothpick into the center of the cornbread. If it comes out clean, the cornbread is done.

Notes

To bake in a cast iron skillet:

Preheat oven to 375°F (190°C) with the rack in the middle of the oven.
Place the 10-inch skillet in the oven.
After 10 minutes, remove the skillet from the oven, add two tablespoons of butter, and swirl to coat the bottom and sides of the skillet.
Pour the batter into the skillet and spread with the back of a wooden spoon.
Sprinkle with the remaining ¼ cup of cheese.
Bake for 20-25 minutes.

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