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Jalapeno Cheddar Cornbread

picking up a piece of jalapeno cheddar cornbread out of a cast iron skillet

Jalapeño Cheddar Cornbread is super delicious and satisfying for game day or any day! It comes together quickly, makes for easy snacking or as a side dish to your chili.

Ingredients

Scale

Instructions

  1. Heat oven to 375°F (190ºC). On the stovetop, in a 12-inch cast iron skillet, melt the butter over medium heat. Swirl the pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to make sure it does not burn). Pour brown butter into a Pyrex measuring cup or heatproof bowl and set aside. (Do not wipe out the pan)
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, whisk honey, buttermilk, eggs, and browned butter together. Stir wet mixture into cornmeal mixture until just combined. Stir in 1 cup shredded cheddar cheese and minced jalapeños until just combined. Set aside while you warm the cast iron pan
  3. Warm cast iron skillet over medium heat for a minute or two then pour cornbread batter into the skillet. Smooth the top with a spatula and sprinkle with remaining ½ cup shredded cheddar
  4. Bake until cornbread is deep golden brown, top is firm to touch, and a knife inserted in center comes out clean, about 25-28 minutes. Let cornbread cool in the skillet for 10 minutes. Run a butter knife around the edges to loosen then cut into triangles and serve

Equipment

Notes

Wrap cooled cornbread tightly in plastic wrap and store at room temperature for up to 3 days or in the fridge for one week. Warm briefly in the oven prior to serving

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