Jalapeño Cheddar Cornbread with Whipped honey butter
Spicy, Savory, and Just the Right Amount of SweetCornbread has always been comfort food to me—a warm, crumbly slice that tastes like home. But this version? It’s got a kick. My Tangy Jalapeño Cheddar Fresh Cornbread brings just the right amount of heat, the tanginess of buttermilk, and that delightful richness from sharp cheddar and sweet corn kernels.Whether you're serving it with chili, barbecue, or just enjoying a piece with a pat of butter and honey, this cornbread has enough personality to stand on its own.Why This Recipe WorksThis cornbread has everything: crunch on the edges (hello, cast iron!), creaminess from real cheese, bursts of juicy corn, and the spicy pop of jalapeños. The base is a classic combo of cornmeal and flour—so it’s not too dense, and not too cake-like. Just right.
Ingredients
- 1 cup cornmeal preferably stone-ground for rustic texture
- 1 cup all-purpose flour
- 1/4 cup granulated sugar or honey for a more natural sweetness
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk room temperature for better mixing
- 2 large eggs
- 1/4 cup unsalted butter melted and slightly cooled
- 1 cup sharp cheddar cheese freshly shredded
- 1 cup fresh or frozen corn kernels no need to thaw frozen
- 2 jalapeños finely chopped (remove seeds for less heat, keep for spice)
- Jalapeño slices for topping optional
- 2 tablespoons fresh cilantro chopped (optional garnish)
Instructions
Preheat & Prep:
- Heat oven to 375°F (190°C).
- Grease or line an 8-inch square baking dish or preheat a cast-iron skillet with a light coating of butter or oil.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together cornmeal, flour, sugar (or honey), baking powder, salt, and baking soda.
Mix Wet Ingredients:
- In another bowl, whisk buttermilk, eggs, and melted butter until fully combined.
Combine & Stir:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if the batter is slightly lumpy—don’t overmix.
Fold in Flavour:
- Gently fold in the shredded cheese, corn kernels, and chopped jalapeños.
Pour & Top:
- Pour the batter into the prepared pan or skillet. Use a spatula to level the top. Add extra jalapeño slices on top for presentation and extra heat.
Bake:
- Bake for 25–30 minutes until golden brown and a toothpick inserted into the centre comes out clean.
Cool & Serve:
- Let cool for at least 10 minutes before slicing. Garnish with fresh cilantro if desired. Serve warm.
Notes
Tips & Tricks
- Cast Iron = Crispier Edges: A preheated cast-iron skillet with 2 table spoons of cooking oil, This will give your cornbread that classic crunchy edge.
- Fresh Corn Adds Texture: If using fresh corn, slice it right off the cob for maximum flavor.
- Mild or Spicy? Adjust jalapeño heat by removing or keeping the seeds.
- Cheese Tip: Use freshly shredded cheddar rather than pre-shredded for a meltier, creamier finish.
- Sweetener Swap: Honey brings a floral depth that complements the spice of the jalapeños if you’d rather not use sugar.
- Room Temp: Keep in an airtight container for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Oven: Wrap in foil and bake at 325°F (163°C) for 10–12 minutes.
- Microwave: Place a slice on a plate, cover with a damp paper towel, and heat in 20–30 second intervals.
- Toaster Oven: Toast at 350°F for 5–6 minutes for crispy edges.
Nutrition
Calories: 283kcalCarbohydrates: 34gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 65mgSodium: 515mgPotassium: 186mgFiber: 2gSugar: 8gVitamin A: 475IUVitamin C: 2mgCalcium: 209mgIron: 2mg
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