Jalapeño Cornbread Recipe
Jalapeño cornbread recipe with cheddar, buttermilk, and honey. Moist, spicy, and perfect for BBQ, chili, or holiday dinners. Ready in 30 minutes!
Equipment
- Mixing bowls
- Measuring cups & spoons
- Whisk
- Cast-iron skillet (or 9-inch baking dish)
- Spatula or wooden spoon
- Oven mitts
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 medium fresh jalapeños chopped (seeds removed for less heat)
- 1 cup sharp cheddar cheese grated
- 1 cup buttermilk
- 2 large eggs
- ½ cup melted butter plus extra for greasing skillet
- 2 tbsp honey
- Optional: ½ cup corn kernels or sliced green onions
Instructions
- Preheat your oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while preheating.
- In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, melted butter, and honey until smooth.
- Pour wet ingredients into dry and stir until just combined. Do not overmix.
- Fold in chopped jalapeños, grated cheese, and any optional add-ins like corn or green onions.
- Carefully remove the hot skillet from the oven and grease it with butter. Pour the batter into the skillet, it should sizzle.
- Bake for 20–25 minutes until the top is golden and a toothpick inserted comes out clean.
- Let rest for 10 minutes before slicing. Serve warm with extra honey or butter if desired.
Notes
Nutritional Info (Approximate per serving)
- Calories: 270
- Fat: 15g
- Carbohydrates: 26g
- Protein: 7g
- Sugar: 4g
- Sodium: 340mg
- Fiber: 1.5g
