Homemade Jalapeño Cheddar Cornbread
- Yield 8
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Homemade Jalapeño Cheddar Cornbread is a sides recipe on Avoteb. The yield on the card is 8. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 large eggs
- ⅓ cup honey
- 1 cup buttermilk, room temperature
- 1 cup (4 ounces) freshly grated sharp cheddar cheese
- 1 to 2 fresh jalapeños, seeded and finely diced
Method
Prep the oven and skillet. Warm oven to 400°F (200°C). Tip in the butter to a 9- or 10-inch cast-iron skillet, then place the skillet in the oven.
Brown the butter. While you prepare the batter, let the butter melt and let it bubble gently in the oven until lightly browned and nutty-smelling, watching closely so it doesn’t burn. Carefully remove the skillet from the oven. Swirl the butter to coat the sides of the skillet, then pour the browned butter into a heatproof bowl and keep nearby. (Leave the skillet greased and ready.)
Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until evenly combined.
Mix the wet ingredients. In a separate bowl, whisk together the eggs and honey until smooth. Tip in the buttermilk and whisk until combined.
Finish the batter. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently whisk until just combined. Tip in the browned butter and stir until incorporated, being careful not to overmix. Fold in the cheddar cheese and diced jalapeños just until evenly distributed.
Roast Carefully pour the batter into the hot cast-iron skillet. Roast for 20–25 minutes, until the edges turn golden on top and a toothpick inserted in the center comes out clean.
Cool and serve. Move the skillet to a wire rack and let the cornbread cool for at least 10 minutes. Slice and serve warm.
