Jalapeño Cheddar Cornbread
Posted on September 11, 2025
Jalapeño Cheddar Cornbread
- 1 1/3 cups all-purpose flour
- 2/3 cup yellow cornmeal
- 1 1/4 teaspoons salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup unsalted butter (melted and browned)
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons heavy cream
- 1 cup sharp cheddar cheese (shredded)
- 2 jalapeños (diced and seeds removed)
**Honey Butter:**
- 1/4 cup unsalted butter (melted)
- 3 tablespoons honey
- Optional: flaky sea salt
- Preheat the oven to 375°F.
- Line an 8 x 8 or 9 x 9 baking pan with parchment paper or grease it to prevent sticking.
- Begin by browning the butter. Heat the butter in a pan over medium heat for 5 to 6 minutes until it browns. Be careful not to burn it. Transfer to a bowl and let it cool.
- In a large mixing bowl, whisk together the flour, cornmeal, salt, baking powder, baking soda, granulated sugar, and brown sugar.
- Add the eggs, buttermilk, heavy cream, and browned butter to the bowl. Whisk until smooth.
- Fold in the cheddar cheese and diced jalapeños using a rubber spatula.
- Transfer the batter to the prepared baking pan and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread bakes, make the honey butter by mixing melted butter and honey in a small bowl.
- Once the cornbread is done, let it cool for 10 to 15 minutes, then slice and brush the top with honey butter. Optionally, sprinkle with flaky sea salt.
- Enjoy warm!
- If using a skillet, preheat it in the oven, add butter, then pour in the batter and bake.
- Adjust jalapeño seeds for desired spice level.
- For extra kick, try using hot honey in the honey butter—it’s delicious!
