Print

Jalapeño Cheddar Cornbread – Moist, Cheesy, and Perfectly Spicy

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Jalapeño Cheddar Cornbread is golden, buttery, and wonderfully moist, with a delicious balance of sweet honey, spicy jalapeños, and melted cheese. Baked in a cast-iron skillet for crisp edges and a tender center, it’s the perfect side dish for chili, soups, barbecue, or hearty family meals.

Ingredients

  • 12 tablespoons/170 grams unsalted butter
  • ¼ cup/84 grams honey
  • 2¼ cups/590 milliliters buttermilk, at room temperature
  • 3 large eggs
  • 1½ cups/180 grams cornmeal, preferably coarse
  • 1 cup/125 grams all-purpose flour
  • 1½ tablespoons baking powder
  • 1½ teaspoons fine sea salt
  • ½ teaspoon baking soda
  • 2 to 4 tablespoons chopped fresh or pickled jalapeño, seeded if desired for less heat
  • 1½ cups/6 ounces shredded Cheddar or Monterey Jack cheese, or a combination

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place a 10- to 12-inch cast-iron skillet over medium heat. Add the butter and cook for 4 to 7 minutes, until the foam subsides and the butter turns golden brown and develops a nutty aroma. Watch carefully to prevent burning.
  3. Transfer the browned butter to a large heatproof mixing bowl, leaving the skillet unwashed so the remaining butter can help prevent sticking.
  4. Whisk the honey, room-temperature buttermilk, and eggs into the browned butter until the mixture is smooth and well combined.
  5. Add the cornmeal, all-purpose flour, baking powder, fine sea salt, and baking soda. Whisk gently until combined, taking care not to overmix.
  6. Fold in the chopped jalapeños, distributing them evenly throughout the batter.
  7. Pour approximately half of the cornbread batter into the prepared cast-iron skillet. Sprinkle half of the shredded cheese evenly over the batter.
  8. Spread the remaining batter over the cheese layer, then sprinkle the remaining cheese evenly across the top.
  9. Transfer the skillet to the preheated oven and bake for 30 to 45 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean. A 10-inch skillet may require a longer baking time than a 12-inch skillet.
  10. Remove the skillet from the oven and allow the cornbread to cool for 10 minutes before slicing. Serve warm and enjoy.

Notes

  • For milder cornbread, remove the seeds and membranes from fresh jalapeños before chopping. Use 2 tablespoons for gentle heat or up to 4 tablespoons for a spicier flavor.
  • Fresh jalapeños provide a bright, peppery flavor, while pickled jalapeños add a tangy kick.
  • Sharp Cheddar creates a bold, savory flavor, while Monterey Jack melts beautifully and offers a milder taste. Combining both cheeses gives excellent results.
  • Browning the butter adds a rich, nutty flavor. Remove it from the heat as soon as it turns golden to avoid burning.
  • Room-temperature buttermilk and eggs help the batter mix evenly and create a tender texture.
  • A 10-inch cast-iron skillet produces thicker cornbread and may need the full 45 minutes of baking. A 12-inch skillet produces a thinner cornbread that generally bakes faster.
  • Avoid overmixing the batter, as this can make the finished cornbread dense or tough.
  • Serve warm with butter, extra honey, chili, barbecue, or your favorite hearty soup.
  • Store leftover cornbread in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven until warmed through.
  • For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw before reheating.
  • Nutrition information is estimated per serving and may vary depending on the cheese, buttermilk, and specific ingredients used.

Nutrition

Find it online: https://yumfamilyrecipes.com/jalapeno-cheddar-cornbread-moist-cheesy-and-perfectly-spicy/