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
- Preheat your oven to 400°F (200°C).
- 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
- 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
- In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth and well-blended.
- 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
- 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
- Pour the batter into the prepared baking dish or skillet, spreading it out evenly with a spatula.
- Top the batter with pickled jalapeño slices for an extra spicy kick and an attractive presentation.
Step 6: Bake
- 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.
- Once baked, remove from the oven and let the cornbread cool in the dish for about 10 minutes before serving.
Honey Butter Drizzle Preparation:
- 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.
- 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:
- 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.
- 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.
- 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.
- Cheese Variations: Experiment with other types of cheese, like pepper jack or Monterey Jack, for a different flavor profile.
- 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.
PrintSpicy Jalapeño Cheddar Cornbread with Honey Butter Drizzle
- Total Time: 40 minutes
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)
Instructions
Step 1: Prepare Your Baking Dish
- Preheat your oven to 400°F (200°C).
- 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
- 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
- In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth and well-blended.
- 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
- 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
- Pour the batter into the prepared baking dish or skillet, spreading it out evenly with a spatula.
- Top the batter with pickled jalapeño slices for an extra spicy kick and an attractive presentation.
Step 6: Bake
- 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.
- 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