Description
This jalapeño cheddar cornbread is a savory, cheesy, and slightly spicy twist on classic cornbread. It’s moist, fluffy, and packed with sharp cheddar cheese and diced jalapeños, making it a perfect side dish for chili, soups, or grilled meats.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup honey
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 2 jalapeños, seeded and diced (plus more for topping if desired)
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or skillet.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and black pepper.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the grated cheddar cheese and diced jalapeños.
- Spread the batter evenly into the prepared baking dish. Top with additional sliced jalapeños if desired.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Use freshly grated cheese for best texture and melt.
- Adjust the jalapeños based on your spice preference.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
- Great served warm with butter or alongside soups and stews.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
