Jalapeño Cheddar Cornbread
A spicy, cheesy cornbread with a moist crumb and a hint of heat, perfect for any comfort food occasion.
Ingredients
Dairy and Eggs
- 12 tablespoons unsalted butter
- 0.25 cup honey
- 2.25 cups buttermilk (at room temperature)
- 3 large eggs
Dry Ingredients
- 1.5 cups cornmeal (preferably coarse)
- 1 cup all-purpose flour
- 1.5 tablespoons baking powder
- 1.5 teaspoons fine sea salt
- 0.5 teaspoon baking soda
Jalapeños
- 2 to 4 tablespoons chopped fresh or pickled jalapeño (seeded if less heat desired)
Cheese
- 1.5 cups shredded Cheddar or Monterey Jack (or a combination)
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a cast-iron skillet over medium heat until golden and nutty, about 4-7 minutes.
- Whisk honey, buttermilk, and eggs into the butter, then add cornmeal, flour, baking powder, salt, and baking soda. Stir in jalapeños.
- Pour half the batter into the skillet, sprinkle with half the cheese, then repeat with remaining batter and cheese. Bake for 30-45 minutes until golden and a toothpick comes out clean.
- Cool for 10 minutes, then slice and serve.
Notes
For less heat, seed the jalapeños before chopping.