Jalapeno Cheddar Cornbread
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.
Servings: 8 servings
Calories: 419kcal
Equipment
Ingredients
- 8 tablespoons unsalted butter
- 1 ½ cups fine or medium grind cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- ¼ cup honey
- 1 ¼ cups buttermilk
- 2 large eggs room temperature
- 1 ½ cups extra-sharp shredded cheddar cheese divided
- ¾ cup jarred jalapeños minced
Instructions
- Heat oven to 375°F.
- On the stove top, in a 12-inch cast iron skillet, melt the butter over medium heat.8 tablespoons unsalted butter
- 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.1 ½ cups fine or medium grind cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder , 1 ½ teaspoons salt
- In a separate bowl, whisk honey, buttermilk, eggs, and browned butter together.¼ cup honey, 1 ¼ cups buttermilk, 2 large eggs
- Stir wet mixture into cornmeal mixture until just combined.
- Stir in 1 cup shredded cheddar cheese and minced jalapeños until just combined.1 ½ cups extra-sharp shredded cheddar cheese, ¾ cup jarred jalapeños
- 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.
Video
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
Nutrition
Calories: 419kcal | Carbohydrates: 42.3g | Protein: 12.2g | Fat: 23.2g | Saturated Fat: 13.1g | Cholesterol: 105.7mg | Sodium: 464.2mg | Fiber: 2.4g | Sugar: 11.3g
