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Cheddar Jalapeño Cornbread

Most cornbread is either too dry or too bland, but this recipe solves both problems by adding a cake-like sweetness and a kick of heat. It’s moist enough to stand on its own but works even better alongside a bowl of chili.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

~12 servings

  • 3/4 cup butter softened
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups cornmeal
  • 1 Tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 cups buttermilk
  • ~1/3 cup honey
  • 1 1/2 cups cheddar cheese shredded
  • 3 jalapeño peppers seeded and chopped

Instructions

  • Preheat oven to 400F and grease a 9x13 baking dish.
  • Beat softened butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing after each addition.
  • Add flour, cornmeal, baking powder, and baking soda, then mix briefly.
  • Add buttermilk and honey, mixing until just combined.
  • Fold in shredded cheddar and chopped jalapeños until evenly distributed.
  • Pour batter into prepared dish and bake 30-35 minutes until golden brown and toothpick comes out clean.

Notes

Do not overmix batter or cornbread will be tough.
Tried this recipe?Leave a comment below & let me know!