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 Cornbreadinstead.
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.
Rich, cheesy, dense, and hearty Jalapeno Cheddar Cornbread. It's not your traditional cornbread, but savory, slightly sweet, with a kick.
5 from 6 votes
Prep Time30mins
Cook Time25mins
Total Time55mins
Course Sides
Cuisine American
Diet Vegetarian, Gluten-Free.
Servings: 16squares
Calories: 192kcal
Author: Nisha
Ingredients
Dry
1cupoat flourgluten-free, if need be*
1cupcornmeal
1/2tspbaking soda
2tspbaking powder
1/2tspsalt
Wet
2eggs
1cupbuttermilk
3tbsppure honey
1/2cupbuttermelted
Add Ins
1 1/2cupssharp cheddardivided
3tbspscallionsextra for garnish
2jalapenoseeded 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 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.
Notes
* Oat Flour - if you don't care for a gluten-free cornbread, feel free to use All-Purpose Flour. This will ensure an even more delicious cornbread because it's AP White Flour and has gluten.
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!
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!
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.
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
That looks so delicious, and i love the combo or jalapeños and cheese!
Thanks Salma. Me too. It’s so good! 🙂
This looks delicious. Could you cook this in a cast iron skillet?
HI Pam. I believe so. I would just check the bake time sooner since it’s in a castiron.
🙂
Can this be stored in the freezer and if so, what’s best way?
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!
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.. 🙂
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!
Can I make the batter a day ahead of time and then bake it the next day?
HI Payal, No, I wouldn’t do that. You should bake it the same day and immediately after the batter is ready.
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.
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.