Get ready to transform your ordinary cornbread into an extraordinary culinary experience that will have everyone begging for seconds! This Honey Jalapeño Cheddar Cornbread is not just a side dish—it's a flavor explosion that perfectly balances sweet, spicy, and cheesy in every single bite. Whether you're hosting a BBQ, looking for the ultimate comfort food, or wanting to impress your dinner guests, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup honey
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1-2 jalapenos, diced
- 1/4 cup melted butter
Instructions
- Preheat the oven to 400°F (204°C). Grease a 9-inch cast iron skillet or 9-inch square baking pan with butter or cooking spray to ensure the cornbread doesn't stick.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until they are well incorporated and free of lumps.
- In a separate medium bowl, whisk together the milk, honey, and eggs until smooth and fully blended. The honey should be evenly distributed throughout the wet ingredients.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Fold in the shredded cheddar cheese and diced jalapenos, distributing them evenly throughout the batter. For less heat, remove the jalapeno seeds before dicing.
- Add the melted butter to the batter and mix until just incorporated. The butter will help create a rich, moist texture.
- Transfer the batter to the prepared skillet or baking pan, spreading it evenly with a spatula. Smooth the top to ensure uniform baking.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes. This resting period helps the cornbread set and makes it easier to slice.
- Slice into 8 equal pieces and serve warm. Optional: Brush the top with additional melted butter for extra richness.
Tips
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense cornbread.
- Jalapeño Heat Control: Remove the seeds for a milder version, or keep them for extra spice. You can also adjust the number of peppers to suit your heat preference.
- Cast Iron Magic: If possible, use a cast iron skillet for the most crispy, golden edges and even heat distribution.
- Fresh is Best: Serve warm for the most incredible texture and flavor experience. The cheese will be melty, and the butter will have a luxurious sheen.
- Make-Ahead Friendly: This cornbread can be made in advance and reheated. Just wrap it tightly and warm in the oven for 5-10 minutes before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 65mg
