Jalapeno Cheddar Cornbread Recipe

Sweet and spicy, moist and cheesy, this homemade cornbread is made in a cast iron skillet. Goes great with a hot bowl of soup or as a stand-alone side dish for any meal!

Jalapeno Cheddar Cornbread

In my Thanksgiving-food-making frenzy this week, I encountered a few surprises. One of them was the realization that I like cornbread! I didn’t know I liked cornbread. I love how easy it is to make (SO easy). I love the endless options there are for adding ingredients to it. I love how a single jalapeno can transform it into a heavenly little side dish. Now, if you typically do not like spicy food, I insist that you do not shy away from this recipe. Use just half of a pepper and remove the seeds if you must and you’ll get a kick without making your feet sweat. Trust me!

Jalapeno Cheddar Cornbread

Before you dive in, here are a few notes about Jalapeno Cheddar Cornbread:

  • Ok ok, if you really don’t like spicy food at ALL, don’t dismiss this recipe. Simply omit the peppers altogether (sigh) and throw in an extra little bit of cheese. Or cherry tomatoes. Or how about some cooked, chopped bacon? Green onions would be amazing, as well.

  • This cornbread only takes 30 minutes to make, from start to finish. I LOVE THAT! It is a great addition to any holiday or family meal and it also goes great alongside a steaming bowl of chili or Chicken Wild Rice Soup or Chicken and Dumplings.

  • If you do not have a cast iron skillet, use a square baking dish or pie plate instead. You may need to adjust baking time, so use your oven light for peeking!

Jalapeno Cheddar Cornbread

How do you make basic cornbread?

Basic cornbread is no joke. It’s still amazing, minus the spice and cheese. Omit the jalapenos and cheese from the recipe and follow all other instructions below and you will have one amazingly delicious side dish to throw on the table.

Jalapeno Cheddar Cornbread

I’d love to hear your thoughts about cornbread! Do you love it? What do you add to yours? Do you stick to box mixes?

I’m hoping you all had a wonderful Thanksgiving and here’s to a great rest of your holiday weekend! I’m off to enjoy a piece of this yummy cornbread for a mid-morning snack!

Jalapeno Cheddar Cornbread
bread, cornbread, jalapenos
Bread, Side Dish
American
Yield: 8

Jalapeno Cheddar Cornbread

prep time: 10 minscook time: 20 minstotal time: 30 mins

Sweet and spicy, moist and cheesy, this homemade cornbread is made in a cast iron skillet. Goes great with a hot bowl of soup or as a stand-alone side dish for any meal!

ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup salted butter, melted
  • 1/4 cup honey
  • 1 cup shredded cheddar cheese
  • 1 jalapeno pepper, seeded and diced
  • Extra jalapeno slices and honey for topping (optional)

instructions:

  1. Preheat oven to 400 degrees F and generously coat a cast iron pan (or a square 9x9 baking dish) with cooking spray and set aside. In a medium bowl, combine the cornmeal, flour, sugar, baking powder and salt. Mix well and set aside.
  2. In a large bowl, combine the eggs, milk, butter and honey. Mix with a wooden spoon until just combined and stir in the dry ingredients. Fold in the cheese and diced jalapeno. Pour the mixture into the prepared pan. Top with jalapeno slices and a few drizzles of honey, if desired. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through in the center. Cut and serve!
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