Jalapeno Cheddar Cornbread

Two squares of jalapeño cheddar cornbread on a wooden cutting board with a pat of butter melting on top.

5 from 1 vote

Bits of fresh jalapeños and shredded cheese are stirred into the batter of this Jalapeño Cheddar Cornbread for a flavorful take on traditional cornbread. It's got a moist, fluffy interior and crisp edges making it the perfect side dish to nearly any meal!

Prep Time15

Cook Time18

Total Time33

Course: bread, Side Dish

Cuisine: American

Keyword: cornbread

Servings: squares

Calories: 188kcal

Author: Kelsey Byrnes

Equipment

One 8x8 or 9x9-inch baking dish

Ingredients

1 1/4 cups all purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter melted and cooled
1/4 cup sugar
2 tablespoons honey
1 egg
1 cup buttermilk
1 1/2 cups shredded cheddar cheese
1/3 cup finely diced jalapeños

Instructions

Preheat oven to 375℉ and grease an 8x8 or 9x9-inch baking pan* with nonstick cooking spray.
In a large mixing bowl, stir together the flour, cornmeal, baking powder, baking soda and salt; set aside.
1 1/4 cups all purpose flour, 3/4 cup yellow cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
In a small bowl, whisk together the melted butter, sugar, honey and the egg. Then, whisk in the buttermilk.
1/2 cup butter, 1/4 cup sugar, 2 tablespoons honey, 1 egg, 1 cup buttermilk
Pour the wet ingredients into the dry; stir until combined.
Gently stir in the cheese and diced jalapenos.
1 1/2 cups shredded cheddar cheese, 1/3 cup finely diced jalapeños
Pour the batter into the prepared baking dish and spread to an even layer.
Optional: Top with cornbread with 2 tablespoons shredded cheddar cheese and thin slices of a fresh jalapeño.
Bake for 20-25 minutes or until the edges are golden brown and the center is set. If the edges and top of the bread become golden brown before the center is completely cooked, cover the pan with aluminum foil and continue to bake.
Let cool a bit, then cut into squares and enjoy!

Notes

Homemade Buttermilk: Making your own buttermilk is simple. Pour 1 tablespoon of white vinegar or lemon juice in to a one cup liquid measuring cup. Add enough regular milk to make 1 cup; stir and let sit for a few minutes.

Make the Cornbread in a Cast-Iron Skillet: You can make the cornbread in a cast iron skillet if you prefer! You'll want to make sure the skillet is 9 or 10 inches in diameter and well-greased. If using a 10-inch skillet, it may take less than 20 minutes, so start checking the cornbread around 18 minutes.

Double the Recipe: Doubling this recipe is simple. Double the ingredients then pour into a greased 9x13 inch pan. The cornbread will be a little more thick and will therefore take a bit longer to bake. If the top is browning before the center is done, cover with foil until fully baked.

Baking Pan Size: I use a 9x9 inch metal baking dish and it took right at 18 minutes to bake. If you use an 8x8-inch pan or use a pan that's glass, it could take a bit longer to bake.

Nutrition