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Jalapeño Cheddar Cornbread

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A savory twist on classic cornbread, this recipe features the zing of jalapeños and the rich, melty goodness of sharp cheddar cheese. Perfect as a side for chili, barbecue, or just on its own.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 2 jalapeños, seeded and finely chopped
  • 1/4 cup diced red bell pepper (optional)
  • 2 tablespoons honey (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan or cast-iron skillet.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, mix buttermilk, egg, and melted butter. Pour into dry ingredients; stir until just combined.
  4. Fold in shredded cheddar, jalapeños, and red bell pepper if using.
  5. Pour batter into prepared pan. Drizzle with honey if desired.
  6. Bake 20–25 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool slightly before serving.

Notes

For extra spice, add a few dashes of hot sauce to the batter. Allow cornbread to cool slightly before slicing; this helps it hold together. For a smoky flavor, lightly char the jalapeños before chopping.

Nutrition

Find it online: https://www.receipster.com/jalapeno-cheddar-cornbread/

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