The Cornmeal I Keep Coming Back To
Crispy golden edges, melted sharp cheddar, a touch of jalapeño warmth, and the deep, nutty flavor of browned butter — this is the kind of cornbread I find myself baking again and again.
This version is a cheesy, slightly spicy take on a classic cornbread that many home cooks love. The interior stays tender and moist while pockets of cheddar and bits of fresh jalapeño add bursts of flavor. If you prefer milder heat, remove the jalapeño seeds and ribs; if you like more heat, add an extra pepper or leave some seeds in.
Don’t skip browning the butter: those toasty browned bits bring a rich, savory depth that elevates the whole loaf. Baking the batter in a very hot, buttered skillet creates those irresistible crisp edges and a beautifully golden top. Serve it warm beside a hearty bowl of chili or a big green salad and enjoy.
Jalapeño Cornbread Tips
The recipe is straightforward, but a few small steps make a big difference in texture and flavor.
- Allow it to rest before slicing. Let the cornbread cool for about 10 minutes so the crumb firms up — slices will be cleaner and easier to serve.
- Grate your cheese fresh. Freshly grated cheddar melts smoother than pre-shredded cheese, which often contains anti-clumping additives that can affect melt and flavor.
- Watch the brown butter closely. Butter can go from perfectly nutty to burnt quickly. When it smells toasted and you see golden-brown flecks, remove the skillet from the oven.
- Mix gently. Stir the batter just until the dry and wet ingredients are incorporated. A few small lumps are fine — overmixing creates tough cornbread.
- Use a hot skillet. Pouring batter into a preheated, buttered cast-iron skillet yields the best crisp edges. Handle the skillet carefully — it will be very hot.
- Check for doneness early. Start checking around the early end of the bake time. Cornbread is done when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Variations You Can Try
This cornbread is very adaptable. Try one of these variations to make it your own.
- Add corn: Fold ¾ to 1 cup of fresh corn, thawed frozen corn, or well-drained canned corn into the batter for extra sweetness and texture.
- Swap peppers: Use diced roasted poblanos or green chiles for a milder, smokier flavor instead of jalapeños.
- Try different cheeses: Substitute some or all of the cheddar with Monterey Jack, pepper jack, smoked cheddar, or a Mexican blend.
- Add scallions: Stir in thinly sliced green onions with the cheese and jalapeños for a bright, savory note.
- Make it sweeter: Increase the honey by a tablespoon or two for a sweeter, Southern-style cornbread.
- Add bacon: Fold in cooked, crumbled bacon for extra savory richness — excellent when served with chili.
- Fresh herbs: Stir in chopped cilantro or chives for a fresh herbal lift.
FAQ
The heat is mild if you use one jalapeño and remove seeds and ribs. You’ll notice the jalapeño flavor without overwhelming spice. For more heat, add a second jalapeño or leave some seeds and ribs intact.
No. Cast iron gives the best crisp, browned edges, but you can bake the batter in a greased 9-inch square baking dish or similar pan. Baking time may vary slightly, so keep an eye on it.
Cool completely, then store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature and warm briefly before serving.
Jalapeño Cheddar Cornbread
15 minutes
20 minutes
35 minutes
8 servings
Ali
Ingredients
- 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
Instructions
- Prep the oven and skillet. Preheat the oven to 400°F (200°C). Add the butter to a 9- or 10-inch cast-iron skillet and place the skillet in the oven to melt the butter and heat the pan.
- Brown the butter. As you prepare the batter, let the butter melt and simmer in the oven until it develops a light brown color and a nutty aroma. Watch closely so it doesn’t burn. Carefully remove the skillet and swirl the butter to coat the sides, then pour the browned butter into a heatproof bowl and set aside. Leave the skillet greased.
- Combine the dry ingredients. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until evenly mixed.
- Combine the wet ingredients. In a separate bowl, whisk the eggs and honey until smooth, then whisk in the buttermilk.
- Finish the batter. Make a well in the dry ingredients and pour in the buttermilk mixture. Gently whisk until just combined. Stir in the browned butter, being careful not to overmix. Fold in the grated cheddar and diced jalapeños until evenly distributed.
- Bake. Carefully pour the batter into the hot cast-iron skillet. Bake for 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and serve. Transfer the skillet to a wire rack and allow the cornbread to cool for at least 10 minutes. Slice and serve warm.
Did you make this?
Share how it turned out in the comments below!