Description
This Buttermilk Jalapeño Cheddar Cornbread is a moist, flavorful, and slightly spicy twist on classic cornbread. Baked in a cast iron skillet for a golden, crispy crust, it’s packed with cheddar cheese, jalapeños, and a touch of honey for the perfect balance of savory and sweet. Topped with honey butter, it’s an irresistible side or snack for any occasion.
Ingredients
1 1/2 cups (216 g) fine yellow cornmeal
1 cup (125 g) all-purpose flour
2 1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cayenne pepper
1 cup (4 oz) sharp cheddar cheese, freshly grated
2 tbsp (42 g) honey
3/4 cup (180 g) buttermilk, room temperature
1/2 cup (120 g) sour cream, room temperature
2 eggs, room temperature
3/4 cup (188 g) creamed corn
1 large jalapeño, finely diced
For the Pan Coating:
1 tbsp salted butter
1 tbsp vegetable oil
For the Honey Butter:
1/4 cup (57 g) salted butter, room temperature
1 1/2 tbsp (32 g) honey
Instructions
- Preheat oven to 425°F (220°C) and place a 10-inch cast iron skillet inside to heat.
- In a large bowl, whisk together cornmeal, flour, salt, baking powder, baking soda, and cayenne. Stir in cheddar cheese.
- In another bowl, whisk together honey, buttermilk, sour cream, and eggs. Add creamed corn and mix until smooth.
- Remove the hot skillet from the oven. Add butter and swirl until melted, then pour in the oil and coat the bottom. Return skillet to the oven to stay hot.
- Pour wet ingredients into dry ingredients and stir until almost combined. Fold in diced jalapeño. Add extra cornmeal if the batter is too thin (it should be thicker than pancake batter).
- Carefully pour the batter into the hot skillet; it should sizzle. Spread evenly and bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
- Invert cornbread onto a plate, then flip upright onto a rack to keep edges crisp.
- Meanwhile, beat together butter and honey for the honey butter. Spread over warm cornbread before serving.
Notes
Use a preheated cast iron skillet for the crispiest crust.
Adjust spice level by removing jalapeño seeds or omitting cayenne.
Sharp cheddar adds the most flavor, but pepper jack gives a nice heat.
For a sweeter version, double the honey and reduce cayenne.
Bake batter as muffins (15 minutes) for individual servings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 7g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
