Description
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
- 8 tablespoons (½ cup / 113 grams) unsalted butter
- 1½ cups (200 grams) fine or medium grind cornmeal
- 1 cup (120 grams) all-purpose flour
- 1 tablespoon (14 grams) baking powder
- 1½ teaspoons (8 grams) kosher salt
- ¼ cup (85 grams) honey
- 1¼ cups (296 ml) buttermilk
- 2 large eggs, room temperature
- 1 ½ cups extra-sharp cheddar cheese, shredded
- ¾ cup jarred jalapeños, minced
Instructions
- 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)
- 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
- 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
- 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
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
- Category: Cornbread
- Method: Bake
- Cuisine: American
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