Spicy Jalapeño Cheddar Cornbread with Honey Butter Drizzle

Cornbread is a beloved classic that complements a variety of dishes, from hearty chilis to savory barbecue. But when you elevate traditional cornbread with sharp cheddar cheese, spicy jalapeños, and a sweet, golden honey butter drizzle, it transforms into a mouthwatering side that is both delicious and unforgettable. This recipe offers the perfect balance of spice, sharpness, and a touch of sweetness, making it an irresistible addition to any meal. Top it all off with pickled jalapeño slices for an extra kick!


Ingredients:

For the Cornbread:

  • 1 1/4 cups cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup melted unsalted butter, plus extra for greasing the pan
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2-3 fresh jalapeños, diced (seeds removed for less heat or left in for more spice)
  • 1/2 cup canned sweet corn, drained
  • Pickled jalapeño slices, for topping

For the Honey Butter Drizzle:

  • 1/2 cup unsalted butter, softened
  • 1/3 cup honey
  • Pinch of salt (optional)

Preparation:

Step 1: Prepare Your Baking Dish

  1. Preheat your oven to 400°F (200°C).
  2. Grease a 9×9-inch baking dish or an 8-inch cast-iron skillet with melted butter to ensure the cornbread doesn’t stick.

Step 2: Mix the Dry Ingredients

  1. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, and ground black pepper. Whisk thoroughly to ensure all the ingredients are evenly distributed.

Step 3: Combine the Wet Ingredients

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

Step 4: Add Flavorful Mix-ins

  1. Fold in the shredded sharp cheddar cheese, diced fresh jalapeños, and sweet corn. Mix gently until the ingredients are evenly distributed throughout the batter.

Step 5: Transfer to the Baking Dish

  1. Pour the batter into the prepared baking dish or skillet, spreading it out evenly with a spatula.
  2. Top the batter with pickled jalapeño slices for an extra spicy kick and an attractive presentation.

Step 6: Bake

  1. Place the baking dish in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  2. Once baked, remove from the oven and let the cornbread cool in the dish for about 10 minutes before serving.

Honey Butter Drizzle Preparation:

  1. In a small mixing bowl, combine softened unsalted butter and honey. Whisk or beat together until smooth and creamy. If desired, add a pinch of salt to enhance the sweetness.
  2. Drizzle the honey butter over the warm cornbread, letting it soak in slightly, or serve on the side.

Cooking Note:

  • If you prefer a milder flavor, remove the seeds and membranes from the jalapeños.
  • For a smokier flavor, consider using smoked cheddar cheese.
  • For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.

Serving Suggestions:

  • This spicy jalapeño cheddar cornbread pairs wonderfully with hearty chili, barbecue ribs, or a bowl of creamy tomato soup.
  • Serve warm, with an extra drizzle of honey butter for maximum flavor.
  • For added texture, try serving with a side of crunchy coleslaw or a fresh green salad.

Tips:

  1. Customizing Spice Levels: If you want a milder cornbread, use only one jalapeño and remove the seeds. For extra heat, leave the seeds in or add a dash of hot sauce to the batter.
  2. Make Ahead: This cornbread can be baked in advance. Wrap it tightly in plastic wrap and store at room temperature for up to 2 days. Reheat in the oven before serving.
  3. Honey Butter Storage: Store any leftover honey butter in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving.
  4. Cheese Variations: Experiment with other types of cheese, like pepper jack or Monterey Jack, for a different flavor profile.
  5. Freezing: Leftover cornbread can be frozen. Wrap individual slices in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw and warm before serving.

Prep Time:

  • 15 minutes

Cooking Time:

  • 25 minutes

Total Time:

  • 40 minutes

Nutritional Information (per serving, based on 9 servings):

  • Calories: Approximately 320
  • Protein: 8g
  • Sodium: 470mg

Conclusion

Spicy Jalapeño Cheddar Cornbread with Honey Butter Drizzle is an irresistible combination of heat, savory richness, and a touch of sweetness. The melted sharp cheddar and the spicy jalapeños create a flavor-packed experience in each bite, while the honey butter adds an indulgent, silky finish. This dish is a versatile and exciting accompaniment to any main course, perfect for weeknight dinners or special occasions.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Jalapeño Cheddar Cornbread with Honey Butter Drizzle


  • Author: Imili Johnson
  • Total Time: 40 minutes

Ingredients

Scale

For the Cornbread:

  • 1 1/4 cups cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup melted unsalted butter, plus extra for greasing the pan
  • 1 1/2 cups shredded sharp cheddar cheese
  • 23 fresh jalapeños, diced (seeds removed for less heat or left in for more spice)
  • 1/2 cup canned sweet corn, drained
  • Pickled jalapeño slices, for topping

For the Honey Butter Drizzle:

  • 1/2 cup unsalted butter, softened
  • 1/3 cup honey
  • Pinch of salt (optional)

Instructions

Step 1: Prepare Your Baking Dish

  1. Preheat your oven to 400°F (200°C).
  2. Grease a 9×9-inch baking dish or an 8-inch cast-iron skillet with melted butter to ensure the cornbread doesn’t stick.

Step 2: Mix the Dry Ingredients

  1. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, and ground black pepper. Whisk thoroughly to ensure all the ingredients are evenly distributed.

Step 3: Combine the Wet Ingredients

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

Step 4: Add Flavorful Mix-ins

  1. Fold in the shredded sharp cheddar cheese, diced fresh jalapeños, and sweet corn. Mix gently until the ingredients are evenly distributed throughout the batter.

Step 5: Transfer to the Baking Dish

  1. Pour the batter into the prepared baking dish or skillet, spreading it out evenly with a spatula.
  2. Top the batter with pickled jalapeño slices for an extra spicy kick and an attractive presentation.

Step 6: Bake

  1. Place the baking dish in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  2. Once baked, remove from the oven and let the cornbread cool in the dish for about 10 minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 320
  • Sodium: 470mg
  • Protein: 8g

Leave a Comment

Recipe rating