Description
This Jalapeño Cheddar Cornbread recipe offers a delightful blend of smoky, spicy, and cheesy flavors baked into a moist and tender cornbread. Browned butter adds depth and nuttiness to the batter, while fresh jalapeños provide a subtle kick that complements the sharp cheddar. Perfect as a side dish for chili, barbecue, or any hearty meal, this cornbread is a crowd-pleaser with its crispy edges and soft interior.
Ingredients
Wet Ingredients
- ½ cup unsalted butter
- 2 large eggs
- ⅓ cup honey
- 1 cup buttermilk (room temperature)
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
Additional Ingredients
- 1 cup (4 ounces) freshly grated sharp cheddar cheese
- 1 to 2 fresh jalapeños (seeded and finely diced)
Instructions
- Prep the oven and skillet: Preheat your oven to 400°F (200°C). Place the unsalted butter inside a 9- or 10-inch cast-iron skillet and transfer the skillet to the oven so the butter can melt and begin browning as you prepare the batter.
- Brown the butter: Allow the butter to melt and simmer in the oven until it takes on a light brown color and releases a nutty aroma, being careful not to let it burn. Once browned, carefully remove the skillet and swirl the butter to coat the skillet sides. Pour the browned butter into a heatproof bowl and set aside. Leave the skillet greased for baking later.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and fine sea salt until well combined.
- Mix wet ingredients: In a separate bowl, whisk the eggs and honey until smooth. Then add the room-temperature buttermilk and whisk until fully incorporated.
- Combine batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until just combined to avoid overmixing. Stir in the browned butter until fully incorporated. Finally, fold in the sharp cheddar cheese and finely diced jalapeños until evenly distributed throughout the batter.
- Bake: Pour the batter carefully into the hot, buttered cast-iron skillet. Bake at 400°F (200°C) for 20 to 25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Transfer the skillet to a wire rack and let the cornbread cool for at least 10 minutes before slicing. Serve warm for the best flavor and texture.
Notes
- For a spicier cornbread, include some of the jalapeño seeds or add an extra jalapeño.
- Make sure the buttermilk is at room temperature to help the batter mix evenly.
- Do not overmix the batter to ensure a tender crumb.
- If you don’t have a cast-iron skillet, use an oven-safe baking dish but grease it well with butter.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American