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–+ servings

Jalapeno Cornbread Recipe

This jalapeño cornbread is the perfect combination of sweet, savory, and spicy, with a crisp golden crust and a soft, cheesy center. Whether paired with chili, barbecue, or enjoyed on its own, it’s a flavorful addition to any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Side Dish
Cuisine: South American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 tbsp 57g butter, melted
  • 1 tbsp softened butter for greasing the skillet
  • 2 medium jalapeño peppers finely diced
  • 1 cup 135g all-purpose flour (or a gluten-free cup-for-cup blend)
  • 1 cup 165g cornmeal
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ¼ tsp Tajín seasoning or substitute with cayenne pepper
  • ¾ cup 80g grated cheddar cheese (or pre-shredded Tex-Mex blend)
  • ½ cup 65g medium cheddar cheese, cubed into ¼-inch pieces
  • 2 large eggs
  • 1 cup 250 ml buttermilk or sour milk
  • 2 tbsp runny honey
  • 2 tbsp hot honey

Method
 

  1. Preheat the oven to 400°F.
  2. In a small skillet over medium-high heat, sauté the finely diced jalapeños until they begin to brown slightly. There’s no need for oil—this step will be quick. Transfer the peppers to a bowl and allow them to cool.
  3. In a separate small saucepan, melt 4 tablespoons of butter over low heat. Set aside to cool slightly.
  4. Use the softened butter to thoroughly grease a 10-inch cast iron skillet or an 8x10-inch baking pan. Ensure an even coating to prevent sticking.
  5. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Tajín or cayenne pepper.
  6. In a separate bowl, lightly beat the eggs. Add the buttermilk, runny honey, hot honey, and melted butter. (Tip: Spraying the measuring cup with non-stick spray before pouring the honey will help it release more easily.) Stir until well combined.
  7. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together, being careful not to overmix—it’s fine if a few streaks of flour remain.
  8. Add the grated cheddar cheese, cubed cheese, and cooled jalapeños. Stir once more to evenly incorporate everything.
  9. Pour the batter into the prepared skillet or baking pan, spreading it out evenly.
  10. Bake in the center of the oven for 28–30 minutes. The cornbread should be fully set, and a skewer inserted into the middle should come out clean or with just a few crumbs.
  11. Let the cornbread cool in the pan for about 30 minutes before slicing. Serve warm for the best texture and flavor.

Nutrition

Calories: 250kcal

Notes

  • Buttermilk Substitute: Add 1 tbsp white vinegar to 1 cup of milk, stir, and let it sit for 5 minutes until it slightly curdles.
  • Hot Honey Recipe:
    • In a small pot, combine ½ cup runny honey, 1 tbsp dried chili flakes, and 1 tsp apple cider vinegar.
    • Heat over medium until warmed through and small bubbles appear around the edges.
    • Remove from heat and let steep for 30 minutes.
    • Transfer to a glass jar with a lid. Strain the chili flakes if preferred, or leave them in for extra heat.
    • Store at room temperature like regular honey. If it crystallizes, stir or warm on low until smooth again.
  • Muffin Variation:
    • This batter can also be used for 12 standard-sized muffins.
    • Bake at 400°F (200°C) for 15-20 minutes, checking at the 15-minute mark for doneness.

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