Jalapeño Cheddar Cornbread
Tools Needed
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar (optional)
1 cup buttermilk (or milk)
2 large eggs
½ cup melted butter
1 cup shredded sharp cheddar cheese
2 fresh jalapeños, diced (remove seeds for mild)
1 tablespoon honey (optional, for sweet heat)
1 tablespoon oil or butter (for skillet)
Instructions
1. Preheat & Prep
Preheat oven to 400°F (204°C)
Place a cast iron skillet in the oven with oil or butter to heat
2. Mix Dry Ingredients
In a large bowl, whisk together:
Cornmeal
Flour
Baking powder
Salt
Sugar
3. Mix Wet Ingredients
In a separate bowl, whisk:
Buttermilk
Eggs
Melted butter
Honey (if using)
4. Combine
Pour wet ingredients into dry ingredients
Stir until just combined (do not overmix)
Fold in:
Shredded cheddar
Diced jalapeños
5. Bake
Carefully remove hot skillet and pour batter in
Bake for 25–30 minutes, until:
Top is golden
Center is set
Toothpick comes out clean
6. Serve
Cool for 5–10 minutes
Slice and enjoy warm
Milder: Remove jalapeño seeds
Spicier: Add extra jalapeño or pinch of cayenne
Extra Cheesy: Sprinkle more cheddar on top before baking
Sweet Heat: Add 1 extra tablespoon honey