Description
This Jalapeño Cornbread recipe skips the boxed mix to deliver a homemade, flavorful twist with spicy jalapeños and sharp cheddar cheese, baked to golden perfection in a cast iron skillet. Perfect as a savory appetizer or side dish, topped with a drizzle of honey for a delightful balance of heat and sweetness.
Ingredients
Jalapeño Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- ½ cup butter, melted
- 1 cup buttermilk
- 2 eggs
- 1 cup shredded cheddar cheese
- 1 jalapeño, finely diced
- 2 tbsp honey
Instructions
- Preheat and Prepare Skillet: Heat your oven or grill to 400°F (204°C). Grease a cast iron skillet with butter or oil to prevent sticking and to help achieve a crisp crust.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and garlic powder until well combined.
- Add Wet Ingredients: Pour the melted butter, buttermilk, and eggs into the dry mixture. Stir gently but thoroughly until the batter is smooth and uniform in texture.
- Incorporate Cheese and Jalapeño: Fold in shredded cheddar cheese and finely diced jalapeño peppers evenly into the batter, ensuring a spicy and cheesy flavor throughout.
- Transfer and Bake: Pour the batter into the prepared skillet, spreading it evenly. Place the skillet in the preheated oven or grill and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and allow it to cool slightly. Drizzle honey over the top before slicing and serving to enhance the spicy notes with a touch of sweetness.
Notes
- For milder cornbread, remove the seeds from the jalapeño before dicing.
- Ensure the cast iron skillet is well-seasoned to prevent sticking and promote even baking.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon lemon juice for a homemade buttermilk alternative.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices in a toaster oven or skillet to maintain crispness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
