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Cornbread recipe with jalapeno, cheddar, and honey. From scratch. A slightly sweet cornbread recipe, perfect for your next barbecue or bowl of chili.

Cornbread with Jalapenos & Cheddar

Cornbread with jalapenos and cheddar mixed into the batter. Sweet and spicy and perfect.

Servings 9 giant 3" square pieces
Calories 361 kcal

Ingredients

LARGE BOWL

  • 1 1/2 cups corn meal
  • 1 cup all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt

MEDIUM BOWL

  • 1 1/4 cup buttermilk
  • 1/3 cup butter melted
  • 1/3 cup sugar
  • 2 large eggs

ADD AT END

  • 2 jalapenos
  • 1 1/2 cups sharp cheddar cheese

GARNISH

  • 1 Tbsp honey

Instructions

  1. PREPARE: 

    Small dice the jalapenos, and taste them for spiciness (use less or more as needed). Shred the cheese. Melt the butter. 

    Preheat oven to 400 degrees F. Grease a 9" square baking pan and sprinkle with corn meal.

  2. COMBINE DRY INGREDIENTS IN LARGE BOWL

    Choose the bowl you'll use to mix the batter in. Whisk the corn meal, flour, baking powder and salt together in that bowl.

  3. COMBINE WET INGREDIENTS IN MEDIUM BOWL

    Mix the sugar in with the melted butter. Add in the buttermilk and eggs and whisk to fully combine.

  4. MIX IT ALL TOGETHER

    Pour the wet ingredient bowl over the dry ingredients. Add in the diced jalapenos and cheese. Stir until just combined.

    Pour into the prepared 9" pan. Bake for 25 minutes or until the top is golden and a toothpick comes out clean.

  5. CUT AND SERVE (with honey!)

    Let cool for 5-10 minutes before serving (or they might fall apart when cut).

    Top with honey.