Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread

Skillet cornbread studded with sharp cheddar and fresh jalapeño for a spicy, savory crumb.

Total 45 min Makes 8 slices Calories 285/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This cornbread bakes up golden and slightly crisp at the edges, with pockets of melted cheddar and bright heat from fresh jalapeño. A touch of honey balances the spice, making it a good match for chili, barbecue, or a simple bowl of beans. Baking in a hot cast-iron skillet gives the bottom a deep, crackly crust.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons honey
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 2 jalapeños, seeded and diced, divided
  • 1 tablespoon vegetable oil

Method

  1. Preheat the oven to 400°F and place a 9-inch cast-iron skillet inside to heat while you mix the batter.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk the buttermilk, eggs, melted butter, and honey until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

  5. Fold in the shredded cheddar and three-quarters of the diced jalapeños, reserving the rest for topping.

  6. Carefully remove the hot skillet from the oven and swirl in the vegetable oil to coat the bottom and sides.

  7. Pour the batter into the hot skillet, spreading it evenly, and scatter the remaining jalapeños over the top.

  8. Bake until the top is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

  9. Let the cornbread cool in the skillet for 10 minutes before slicing into wedges and serving.

Rate this recipe

★ 3.7 (1)

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    Jalapeño Cheddar Cornbread

    This cornbread bakes up golden and slightly crisp at the edges, with pockets of melted cheddar and bright heat from fresh jalapeño. A touch of honey balances the spice, making it a good match for chili, barbecue, or a simple bowl of beans. Baking in a hot cast-iron skillet gives the bottom a deep, crackly crust.

    45 min 8 slices 285 cal

    Ingredients

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 cup buttermilk
    • 2 large eggs
    • 1/3 cup unsalted butter, melted
    • 2 tablespoons honey
    • 1 1/2 cups sharp cheddar cheese, shredded
    • 2 jalapeños, seeded and diced, divided
    • 1 tablespoon vegetable oil

    Method

    1. 1

      Preheat the oven to 400°F and place a 9-inch cast-iron skillet inside to heat while you mix the batter.

    2. 2

      In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

    3. 3

      In a separate bowl, whisk the buttermilk, eggs, melted butter, and honey until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

    5. 5

      Fold in the shredded cheddar and three-quarters of the diced jalapeños, reserving the rest for topping.

    6. 6

      Carefully remove the hot skillet from the oven and swirl in the vegetable oil to coat the bottom and sides.

    7. 7

      Pour the batter into the hot skillet, spreading it evenly, and scatter the remaining jalapeños over the top.

    8. 8

      Bake until the top is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

    9. 9

      Let the cornbread cool in the skillet for 10 minutes before slicing into wedges and serving.