Cheesy Jalapeño Cornbread with Cheddar and Honey
This cornbread recipe features a delightful balance of sweet honey, spicy jalapeños, and gooey cheddar cheese, making it an irresistible treat for any meal.
Ingredients
Main Ingredients
- ½ cup pickled jalapeño slices, drained
- 2 large eggs
- ¾ cup buttermilk
- 8 tbsp unsalted butter, melted
- ¼ cup mild honey
- ½ tsp sea salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 cup all-purpose flour
- ½ cup fine grind cornmeal
- 1 cup shredded sharp cheddar cheese
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease an 8x8-inch baking pan, lining it with parchment paper.
- Roughly chop half of the pickled jalapeño slices.
- In a mixing bowl, whisk together eggs, buttermilk, melted butter, honey, and salt until smooth.
- Stir in baking powder and baking soda, then gently fold in flour and cornmeal until no dry spots remain.
- Add chopped jalapeños and half of the cheddar cheese, mixing gently.
- Pour the batter into the prepared pan, smooth the surface, and tap the pan to release air bubbles.
- Sprinkle remaining jalapeño slices and cheddar cheese on top.
Baking
- Bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean.
- Allow the cornbread to rest for 15 minutes in the pan before cooling on a wire rack.
- Serve warm or at room temperature.
Notes
For a milder flavor, adjust the amount of jalapeños. To personalize the recipe, try using different cheeses or add herbs like chives or cilantro for added flavor.