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–+ servings

Jalapeño Cheddar Cornbread with Whipped honey butter

Hillary Rooney-Fernandes
Spicy, Savory, and Just the Right Amount of Sweet
Cornbread 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 Works
This 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Bread
Cuisine American
Servings 9 Squares (1 batch in 8x8 pan)
Calories 283 kcal

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.
Storage & Reheating
Storage:
  • 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.
Reheating:
  • 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.
Make It Yours
Want to go smoky? Try adding a handful of crumbled cooked bacon! Want even more tang? Stir in a couple tablespoons of sour cream or a dollop of Greek yogurt. It’s flexible, flavourful, and always a crowd-pleaser.
 
Cornbread might be simple, but this version has a little swagger. It’s that dish you didn’t know you needed on your table until it disappears before the main course is served.
So go ahead—make a batch (or two), serve it warm, and don’t forget that little flourish of chopped cilantro on top. It’s not just garnish—it’s your signature touch.

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
Keyword buttermilk cornbread, cornbread with cheese, cornbread with honey butter, fresh corn cornbread, jalapeño cheddar cornbread, jalapeño cornbread, savory cornbread recipe, skillet cornbread, spicy cornbread
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