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:
Rich
Hearty
Dense
Savory
Crumbly
Gluten-Free
Refined Sugar-Free
Indulgent
Enjoy!
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
Recipe Card
Jalapeno Cheddar Cornbread (gluten-free, refined sugar free)
Vegetarian, Gluten-Free.Ingredients
Dry
- 1 cup oat flour gluten-free, if need be*
- 1 cup cornmeal
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
Wet
- 2 eggs
- 1 cup buttermilk
- 3 tablespoon pure honey
- ½ cup butter melted
Add Ins
- 1 ½ cups sharp cheddar divided
- 3 tablespoon scallions extra for garnish
- 2 jalapeno seeded and finely chopped
Instructions
- 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 tablespoon scallions, and 1 ¼ cups of cheddar. Reserve ¼ cup of cheddar for later.
- Mix, but DO NOT OVER MIX!
- Pour the batter into a baking tray.
- Top with a few scallions and ¼ 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.
Ruhee Rathod Sunga says
This recipe is amazing. My family loved it and so did the hubby which is always wonderful. We had it alongside some spicy mexican inspired vegetarian chili.
Ritika says
Thanks for this recipe! I followed your recipe exactly and it came out amazing. It was gone within a few mins of coming out of the oven.
Payal says
Can I make the batter a day ahead of time and then bake it the next day?
honeywhatscooking says
HI Payal, No, I wouldn't do that. You should bake it the same day and immediately after the batter is ready.
Sapna Shah says
Nisha, This bread is incredible. I did find a way to make it eggless! I used aquafaba and it held up great! I also made my own buttermilk, because I was lazy to go out and buy it, but I just put some lemon juice in milk. It was great and was a hit with my in-laws! I can't wait to make one all for myself :D. I loved this recipe!
Rajvi Koradia says
I made this for Diversity day celebration at my work and it turned out to be awesome.. I used all purpose flour instead of oat flour.. 🙂
Shalini says
Can this be stored in the freezer and if so, what's best way?
honeywhatscooking says
Hi Shalini. You can go ahead and try it, but I don't think they will be good after freezing. Cornbread is naturally crumbly, storing this in the freezer is only going to dry it up further. Hope that helps!
Pam Williams says
This looks delicious. Could you cook this in a cast iron skillet?
honeywhatscooking says
HI Pam. I believe so. I would just check the bake time sooner since it's in a castiron.
🙂
SAlma says
That looks so delicious, and i love the combo or jalapeños and cheese!
honeywhatscooking says
Thanks Salma. Me too. It's so good! 🙂