Jalapeno Cheddar Cornbread Recipe
Sweet spicy jalapeño cheddar cornbread recipe makes the perfect side dish for chili nights and BBQ gatherings packed with flavor.
Servings 24
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Ingredients
- 3 cups All-Purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 tbsp baking powder
- ¼ tsp baking soda
- 2 tsp kosher salt
- 2 cups buttermilk
- 3 large eggs lightly beaten
- 1 cup unsalted butter 2 sticks, melted
- 8 oz sharp cheddar grated and divided.
- ⅓ cup chopped scallions white and green parts, plus extra for garnish, 3 scallions
- 3 jalapeno peppers seeded and finely chopped
Honey Butter
- ½ cup salted butter softened
- ¼ cup powdered sugar
- 1 tbsp honey
Instructions
- Preheat the oven to 350 °F. Grease a 9x13 inch baking dish.
- Combine the flour, cornmeal, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, sugar, eggs, and butter.
- Using a wooden spoon, stir the wet and dry ingredients together until just combined. Don't over mix. Mix in 2 cups of the Cheddar cheese, scallions and jalapenos. Allow to sit at room temperature for 20 minutes.
- Pour the batter into the prepared dish. Sprinkle with the remaining grated cheese and extra chopped scallions.
- Bake for 30 to 35 minutes. Serve warm or at room temperature.
- Make the honey butter by whipping the softened butter until light and fluffy. Add the powdered sugar and honey. Beat until combined and smooth.
Notes
Stone-ground cornmeal gives the best texture and corn flavor
Buttermilk + baking soda work together as the perfect leavening team, creating a lighter, fluffier cornbread.
Fresh jalapeños provide better flavor than canned - adjust the amount based on how spicy you like it. Keep some of the seeds for extra heat or substitute with another pepper for extra heat such as a serrano.
Let your eggs come to room temperature before mixing for more even baking.
The toothpick test is your best friend for checking doneness - look for moist crumbs, not wet batter.
Nutrition
Serving: 24g | Calories: 218kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 272mg | Potassium: 193mg | Fiber: 1g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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