Get ready to elevate your cornbread game with our irresistible Jalapeno Cheddar Cornbread, perfectly paired with a luscious sweet honey butter! This Southern delight combines the warmth of freshly baked cornbread with a spicy kick from jalapenos and the creamy richness of cheddar cheese. Whether you're hosting a cozy family dinner or looking to impress at your next gathering, this recipe is sure to be a crowd-pleaser. With just 40 minutes from prep to plate, you’ll want to keep this recipe close at hand for every occasion. Read on to discover how to create this mouthwatering dish that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 eggs
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 2 jalapenos, diced
- 1/4 cup honey
- 1/4 cup butter, softened (for honey butter)
Instructions
- Preheat the oven to 400°F (204°C). Grease a 9-inch cast iron skillet or square baking pan with butter or cooking spray to ensure the cornbread doesn't stick.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the milk, eggs, and melted butter until fully incorporated and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Small lumps are okay and will help create a tender cornbread.
- Fold in the shredded cheddar cheese and diced jalapenos, distributing them evenly throughout the batter. The jalapenos will provide a spicy kick, so adjust quantity based on heat preference.
- Transfer the batter into the prepared skillet or baking pan, spreading it evenly with a spatula. The batter should fill the pan about 2/3 to 3/4 full.
- Bake in the preheated oven for 22-25 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- While the cornbread bakes, prepare the honey butter. In a small bowl, mix the softened butter with honey until smooth and well combined.
- Remove cornbread from the oven and let it cool in the pan for 10 minutes. This allows it to set and makes cutting easier.
- Slice the cornbread into 8 wedges or squares. Serve warm with the prepared honey butter on the side.
Tips
- Choose the Right Jalapenos: If you prefer a milder cornbread, remove the seeds and membranes from the jalapenos before dicing. For those who love heat, keep them intact for an extra kick!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cornbread, while a few lumps will keep it tender and fluffy.
- Preheat Your Skillet: For an extra crispy crust, preheat your cast iron skillet in the oven before adding the batter. This step will give your cornbread that delicious golden-brown exterior.
- Check for Doneness: Ovens can vary, so start checking your cornbread at the 22-minute mark. A toothpick inserted into the center should come out clean, indicating it's ready to enjoy!
- Serve Warm: Cornbread is best served warm. If you have leftovers, reheat them in the oven for a few minutes to bring back that fresh-baked taste.
- Experiment with Add-ins: Feel free to get creative! Add ingredients like corn kernels, diced bell peppers, or even crumbled bacon for a unique twist on this classic recipe.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 38g
Protein: 10g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
