Jalapeo Cornbread
Bring bold, zesty flavors to your table with this irresistibly moist and cheesy Jalapeño Cornbread. Perfectly blending the sweet warmth of honey, the tangy kick of fresh diced jalapeños, and the creamy richness of melted cheddar cheese, this savory side dish is a guaranteed crowd-pleaser. Crafted with a base of all-purpose flour and yellow cornmeal, this easy-to-make recipe comes together in just 40 minutes, making it an ideal addition to weeknight dinners, BBQ spreads, or cozy holiday feasts. Whether baked in a classic cast iron skillet or a simple square pan, the golden-brown crust and fluffy interior offer a comforting texture that pairs beautifully with chili, soups, or even a hearty stew. Amp up your cornbread game with this delicious twist on a Southern staple and let every bite pack a satisfying mix of sweet, savory, and spicy.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 0.25 cup Unsalted butter, melted
- 2 large Eggs
- 1 cup Cheddar cheese, shredded
- 2 medium Fresh jalapeños, seeded and diced
- 2 tablespoons Honey (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch cast iron skillet with butter or non-stick spray.
In a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt. Whisk together until evenly distributed.
In a separate medium bowl, whisk together the milk, melted butter, and eggs until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a few lumps are fine.
Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan or skillet, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cornbread cool in the pan for 5-10 minutes before slicing.
Optional: Drizzle the top with honey just before serving for a touch of sweetness.
Serve warm and enjoy as a side dish or snack!
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3501 mg | 152% | |
| Total Carbohydrate | 319.5 g | 116% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 98.8 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1193 mg | 92% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
