Rich, cheesy, dense, and hearty Jalapeno Cheddar Cornbread. It’s not your traditional cornbread, but savory, slightly sweet, with a kick.
My husband asked for Jalapeno Cornbread and I made Jalapeno Cheddar Cornbread instead.
Jalapeno and cheddar, they just go hand in hand, and seriously, who doesn’t love cheese?
Truthfully speaking, my husband wasn’t all over this cornbread because it was too rich for him, however the next day he seemed to enjoy them more.
I had a few friends try my cornbread, and while some loved it, others were hoping for a more sweet, cake-like consistency. We all have a different idea of what we envision cornbread to be like.
There are times I prefer a savory and flavorful cornbread over sweet and cake-like.
With that said, this Jalapeno Cheddar Cornbread is not for everyone. If you’re looking for a rich, dense, delicious, and indulgent cornbread, make this! If not, I’ll be making the sweet, cake-like cornbread this Thanksgiving, and hopefully, it will be blog-worthy.
This Jalapeno Cheddar Cornbread is:
More Thanksgiving Recipes!
- Masala Mac & Cheese
- Pumpkin Cake with Maple Cream Cheese Glaze
- Apple Walnut Cake with Salted Caramel Frosting
- Pumpkin Spice Hot Chocolate
- Pumpkin Brioche Bread Pudding
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)
- 1 cup oat flour gluten-free, if need be*
- 1 cup cornmeal
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup buttermilk
- 3 tbsp pure honey
- 1/2 cup butter melted
- 1 1/2 cups sharp cheddar divided
- 3 tbsp scallions extra for garnish
- 2 jalapeno seeded and finely chopped
- Preheat oven to 400 degrees.
- Grease a 8" or 9" inch
- Chop the jalapeno and scallions, grate the cheddar cheese. Set aside.
- In a small pan, melt half a cup of butter (or 1 stick).
- Combine all the dry ingredients in a large bowl.
- In a medium bowl, combine the wet ingredients.. eggs, buttermilk and honey.
- Mix well.
- Once slightly cool, slowly add the warm butter, and whisk at the same time. Don't add it all at once to avoid scrambling the eggs. Mix well.
- Now add the wet ingredients to the dry while mixing at the same time. DO NOT OVER MIX!
- Now add the additions... add the jalapeno, 3 tbsp scallions, and 1 1/4 cups of cheddar. Reserve 1/4 cup of cheddar for later.
- Mix, but DO NOT OVER MIX!
- Pour the batter into a baking tray.
- Top with a few scallions and 1/4 cup of cheddar cheese on top.
- Into the oven for 25-30 minutes at 400 degrees. After 25 minutes, if the cornbread requires more baking and the top is golden, cover with a foil and bake another 5 minutes.
- Done! Cut into 12 or 16 pieces. I prefer 16 since this cornbread is rich.