Jalapeño Cheddar Mexican Cornbread with Honey Butter Drizzle

This Jalapeño Cheddar Mexican Cornbread is a bold twist on classic cornbread, adding spicy jalapeños, sharp cheddar cheese, and a hint of Mexican flavors to every bite. Topped with a rich honey butter drizzle, this moist and flavorful cornbread is the perfect side for chili, stews, or a hearty standalone snack. The honey butter provides a sweet contrast to the spicy jalapeños, creating an irresistible blend of flavors that will keep you coming back for more. With this recipe, you’ll elevate your cornbread game to a delicious new level.

Ingredients:

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (room temperature)
• ½ cup unsalted butter (melted and slightly cooled)
• 2 large eggs (room temperature)
• 1 cup sharp cheddar cheese (shredded)
• 1-2 fresh jalapeños, finely chopped (adjust according to spice preference)
• ½ cup canned corn kernels, drained

For the Honey Butter Drizzle:

• ¼ cup unsalted butter (melted)
• 2 tbsp honey
• Pinch of salt (optional)

Preparation:

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 400°F (200°C).
2. Grease a 9-inch cast iron skillet or baking pan with butter or cooking spray to prevent sticking.

Step 2: Mix Dry Ingredients

1. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. Whisk thoroughly to ensure the leavening agents are well-distributed throughout the dry mixture.

Step 3: Prepare Wet Ingredients

1. In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well-blended.
2. Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the cornbread tough.

Step 4: Add Cheddar, Jalapeños, and Corn

1. Add the shredded cheddar cheese, chopped jalapeños, and corn kernels to the batter.
2. Fold these ingredients in gently, ensuring they are evenly distributed throughout the batter.

Step 5: Bake the Cornbread

1. Pour the batter into the prepared skillet or pan, spreading it evenly with a spatula.
2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean, and the top is golden brown.
3. Remove the cornbread from the oven and let it cool in the pan for a few minutes before cutting.

Step 6: Prepare Honey Butter Drizzle

1. While the cornbread is cooling, melt ¼ cup of butter in a small saucepan or microwave.
2. Stir in 2 tablespoons of honey and a pinch of salt (optional) until fully combined.
3. Drizzle the honey butter over the warm cornbread, allowing it to seep into the bread for added moisture and flavor.

Cooking Notes:

• Jalapeños: For milder heat, remove the seeds and membranes from the jalapeños before chopping. You can also reduce the number of jalapeños or use canned green chilies for a gentler spice.
• Cheese: For extra cheesy flavor, consider using a blend of sharp cheddar and pepper jack cheese.
• Buttermilk: If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
• Honey Butter Variations: Add a pinch of cinnamon to the honey butter for a subtle, warm spice that pairs well with the cornbread’s flavors.

Serving Suggestions:

• Serve warm with an extra drizzle of honey for added sweetness.
• Pair with hearty dishes like chili, black bean soup, or BBQ chicken.
• For a southwestern twist, serve with a side of salsa, sour cream, or avocado.
• This cornbread is also great as a side dish for a festive gathering or holiday meal.

Tips:

• Preheating the Pan: For an even crispier crust, preheat the cast iron skillet in the oven for about 5 minutes before adding the batter.
• Cutting Clean Slices: Let the cornbread cool slightly before slicing to prevent crumbling.
• Storing Leftovers: Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.

Prep Time:

• 10 minutes

Cooking Time:

• 25 minutes

Total Time:

• 35 minutes

Nutritional Information (per serving):

• Calories: 260
• Protein: 6g
• Sodium: 360mg

Conclusion

This Jalapeño Cheddar Mexican Cornbread with Honey Butter Drizzle brings a delightful mix of spicy, cheesy, and sweet flavors to the table. It’s moist, savory, and has just the right amount of heat from the jalapeños, balanced by the honey butter’s sweetness. Quick to prepare and full of flavor, this cornbread will become a favorite go-to recipe whenever you want something unique and satisfying to accompany your meals.

Jalapeño Cheddar Mexican Cornbread with Honey Butter Drizzle

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• Author: Imili Johnson
• Total Time: 35 minutes

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Ingredients

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For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (room temperature)
• ½ cup unsalted butter (melted and slightly cooled)
• 2 large eggs (room temperature)
• 1 cup sharp cheddar cheese (shredded)
• 1–2 fresh jalapeños, finely chopped (adjust according to spice preference)
• ½ cup canned corn kernels, drained

For the Honey Butter Drizzle:

• ¼ cup unsalted butter (melted)
• 2 tbsp honey
• Pinch of salt (optional)

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Instructions

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 400°F (200°C).
2. Grease a 9-inch cast iron skillet or baking pan with butter or cooking spray to prevent sticking.

Step 2: Mix Dry Ingredients

1. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. Whisk thoroughly to ensure the leavening agents are well-distributed throughout the dry mixture.

Step 3: Prepare Wet Ingredients

1. In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well-blended.
2. Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the cornbread tough.

Step 4: Add Cheddar, Jalapeños, and Corn

1. Add the shredded cheddar cheese, chopped jalapeños, and corn kernels to the batter.
2. Fold these ingredients in gently, ensuring they are evenly distributed throughout the batter.

Step 5: Bake the Cornbread

1. Pour the batter into the prepared skillet or pan, spreading it evenly with a spatula.
2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean, and the top is golden brown.
3. Remove the cornbread from the oven and let it cool in the pan for a few minutes before cutting.

Step 6: Prepare Honey Butter Drizzle

1. While the cornbread is cooling, melt ¼ cup of butter in a small saucepan or microwave.
2. Stir in 2 tablespoons of honey and a pinch of salt (optional) until fully combined.
3. Drizzle the honey butter over the warm cornbread, allowing it to seep into the bread for added moisture and flavor.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 260
• Sodium: 360mg
• Protein: 6g