Jalapeño Cheddar Cornbread is everything you love about cornbread but with a little kick. It's buttery and slightly sweetened with honey. Pairs perfectly with your favorite chili, soup, bbq ribs or chicken.
This jalapeño cheddar cornbread recipe uses simple ingredients that you may already have in your pantry at home plus a jalapeño pepper and cheddar cheese. The honey adds the perfect amount of sweetness to the recipe and the butter keeps the cornbread moist and adds a great texture.
Ingredients
- Flour- this recipe uses all-purpose flour, I have not tested the recipe with alternative flours.
- Cornmeal- make sure you use cornmeal and not corn flour.
- Baking powder
- Salt
- Milk of choice- I used oat milk in this recipe, but you can use dairy milk, another non-dairy milk or buttermilk.
- Eggs
- Honey
- Butter
- Jalapeño pepper- deseed and devein the pepper if you are sensitive to spice.
- Cheddar cheese- I shredded a block of sharp cheddar for this recipe, but you can use already shredded cheese, which will make the recipe even easier.
Instructions
- Preheat oven to 350 degrees F and grease a 9x9 or 8x8 baking pan. I have used both a glass pan and metal pan for this recipe. If using a glass pan, you will need to bake the cornbread for longer, about 50 minutes.
- In a large bowl combine flour, cornmeal, baking powder and salt. Add in milk, eggs, honey and melted butter. Be sure the butter is not hot when adding to the batter as it can "scramble" the eggs. The butter should be room temperature.
- Mix ingredients until combined. Fold in diced jalapeño and cheddar cheese.
- Transfer batter to greased baking pan. Bake for 35-45 minutes until golden brown or a toothpick comes out clean. Baking time will depend on the pan you use and your individual oven.
- Cool in the pan for about 15 minutes, then cut into equal-sized squares. Serve with your favorite dish, on its own or with a spread of butter and extra drizzle of honey. Enjoy!
- Best served with my Easy No Bean Turkey Chili.
Storage
The jalapeño cheddar cornbread will last up to a week in the fridge and about a month in the freezer in an airtight container. Since this recipe contains cheese, it is best not to store the cornbread at room temperature.
If you like this recipe...
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Honey and Olive Oil Oat Flour Cake
Double Chocolate Gluten-Free Brownies
Whole Wheat Cinnamon Apple Bread
If you make this recipe, comment below! xo, Sarah
Jalapeño Cheddar Cornbread
Equipment
Ingredients
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk of choice
- 2 eggs
- ⅓ cup honey
- 4 tablespoons melted butter
- 1 jalapeño pepper deseeded and diced
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F and grease a 9x9 or 8x8 baking pan.
- In a large bowl combine flour, cornmeal, baking powder and salt. Add in milk, eggs, honey and melted butter.
- Mix ingredients until combined. Fold in diced jalapeño and cheddar cheese.
- Transfer batter to greased baking pan. Bake for 35-45 minutes until golden brown or a toothpick comes out clean.*
- Cool in the pan for about 15 minutes, then cut into equal-sized squares. Serve with your favorite dish, on its own or with a spread of butter and extra drizzle of honey. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Did you make this recipe? Let me know!