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–+ servings

Jalapeño Cheddar Cornbread

Traditional cornbread but with a sweet AND spicy twist! Jalapeños and cheddar are the perfect duo and when you add it to cornbread, you get the most delicious creation ever that is just so delicious on the Thanksgiving dinner table or even with some chili. I promise this will be the softest and most moist cornbread you'll ever make!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Yields12 squares
Print Recipe Pin Recipe
Servings12 squares

Ingredients

BATTER

  • 1 1/3 cup all purpose flour
  • 2/3 cup yellow corn meal
  • 1 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup white sugar
  • 1/3 cup light brown sugar
  • 1/2 cup unsalted browned butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 3 tablespoons heavy cream
  • 1 cup sharp cheddar, shredded
  • 2 jalapeños, diced and seeds removed

HONEY BUTTER

  • 1/4 cup unsalted butter, melted
  • 3 tablespoons honey
  • optional: flakey sea salt

Instructions 

  1. Preheat oven to 375°F.
  2. Line an 8 x 8 or 9 x 9 baking pan with parchment paper or spray/butter it instead to prevent sticking. See notes below for cooking in a skillet directions.
  3. Start out by browning the butter. To a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and allow it to cool so it's not hot.
  4. To a large mixing bowl, whisk together all purpose flour, corn meal, salt, baking powder, baking soda, white sugar, and brown sugar.
  5. Add the eggs, buttermilk, heavy cream, and browned butter to the same bowl. Whisk until you have a very smooth batter consistency.
  6. Then add the cheddar cheese and jalapeños and incorporate it with a rubber spatula.
  7. Transfer the batter to baking pan and pop in the oven to bake for 25 to 28 minutes or until a toothpick comes out the center clean.
  8. While it bakes, make the honey butter by combining melted butter and honey in a small bowl.
  9. Take the cornbread of the oven and allow it to cool for 10 to 15 minutes.
  10. Then slice the cornbread and brush the top with honey butter. Optional, add a sprinkle of flakey sea salt and enjoy warm!

Notes

  • If you decide to bake the cornbread in a large skillet, start by preheating the oven and adding the skillet in to get it really hot first. Once it's hot, take it out and add a tablespoon of butter. Allow it to melt. Then add the cornbread batter in about 2/3 to 3/4 of the way. Pop in the oven to bake for about 25 to 28 minutes. Depending on the size of your skillet, it may take less or more time. Just use a toothpick to check the center for doneness. The center should not jiggle when it is ready to take out.
  • If you don't want the cornbread to be spicy, take out the seeds from the jalapeños. If you want it to be spicy, leave them in.
  • You can use hot honey for the honey butter if you want to add a bit more of a kick! It's so good.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!