Jalapeño Cheddar Cornbread

Classic cornbread with a spicy, cheesy twist! This Jalapeño Cheddar Cornbread is moist and buttery with the perfect touch of sweetness and just the right level of heat. It's especially delicious served warm with melted butter and a drizzle of honey!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 301kcal

Author: Cathy Trochelman

Ingredients

1 cup all purpose flour
1 cup cornmeal
1 cup corn kernels fresh, canned, or frozen
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup salted butter melted
2 large eggs
1 cup milk OR buttermilk
1 1/2 cups shredded cheddar cheese
2 jalapeños minced

Instructions

Preheat oven to 400° F.
In a medium mixing bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. Make a well in the center of the mix.
Add melted butter, milk, and eggs. Stir just until combined. Fold in the corn kernels, minced jalapeños, and shredded cheese.
Pour batter into a greased 8x8 inch baking pan. Bake for 20-25 minutes, until edges are golden brown and center is set. Enjoy warm with butter and honey.

Notes

Recipe Variations

Omit the corn kernels OR use grilled corn
Add 2 Tablespoons honey or hot honey for extra sweetness and/or spice
Add a dash of cayenne pepper or Tajin seasoning
Use any variety of shredded cheese, such as Monterey Jack, Pepper Jack, or Colby Jack
Add onion powder or garlic powder
Add fresh minced chives or any of your favorite fresh herbs
Substitute buttermilk for regular milk

Storing & Reheating

Leftovers can be stored in an airtight container at room temperature for up to 5 days. To reheat, transfer cornbread to a baking sheet cover with foil. Heat at 350° for 10 minutes or until warmed through.

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