This delicious jalapeno cornbread recipe is a great side dish for family dinner

 

This is a guest post from Sammi of Grounded & Surrounded

Who knew cornbread could be made even more delicious with the addition of just two simple ingredients? This Jalapeno Cheddar Cornbread is a simple no-fuss recipe that packs a punch in the flavor department. You may never be able to go back to “plain” cornbread again after you try this flavor combination!

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This side dish is the perfect accompaniment to any soup, stew, or chili. The jalapenos add a slight heat, but do not overpower it. If you prefer food to have more of a kick, do not remove all of the seeds from the jalapeno as that is where most of the heat lives. The addition of cheddar cheese adds a deeper richness to the already savory bread. When ready to serve, try topping the warm cornbread with butter and honey!

Ingredients for jalapeno cornbread

Here is what you need:

1/2 cup butter, melted
1/2 cup milk
2 eggs
1/4 cup honey
1 cup all-purpose flour
1 cup cornmeal
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/4 cups shredded cheddar cheese (reserve 1/4 cup)
1 large (or 2 small)  jalapeno, finely diced (reserve 2 Tbsp)

Coat a baking dish with non stick cooking spray

Step 1: Pre-heat oven to 400F. Grease an 8×8 glass pan with non-stick cooking spray. Set aside.

Whisk butter, milk and eggs together

Step 2: In a large bowl, whisk together the wet ingredients -butter, milk, eggs, and honey.

Add shredded cheese and chopped jalapeno to egg mixture

Step 3: Then to that same bowl add in all the dry ingredients- flour, cornmeal, baking powder, baking soda, salt, jalapeno (save 2 Tbsp to top the cornbread), and 1 cup cheese (save 1/4 cup to top the cornbread). Mix until combined into a smooth batter.

Pour into baking pan and top with jalapenos and shredded cheese

Step 4: Pour into prepared pan and bake for 25-30 minutes or until golden brown on top and toothpick inserted comes out clean.

Serve this jalapeno cornbread plain or with honey butter

Step 5: Let cool for 15 minutes and serve plain or with butter and honey!

Jalapeno Cheddar Cornbread

This Jalapeno Cheddar Cornbread is a simple no-fuss recipe that packs a punch in the flavor department. You may never be able to go back to "plain" cornbread again after you try this flavor combination!

Course Side Dish
Cuisine American
Keyword Jalapeno Cheddar Cornbread
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9 pieces
Calories 255 kcal
Author Sammi Ricke

Ingredients

  • 1/2 cup butter melted
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup honey
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/4 cup cheddar cheese (reserve 1/4 cup)
  • 1 large jalapeno, finely diced (reserve 2 Tbsp)

Instructions

  1. Preheat oven to 400F. Grease an 8x8 glass pan with non-stick cooking spray. Set aside.

  2. In a large bowl, whisk together the wet ingredients -butter, milk, eggs, and honey.

  3. Then to that same bowl add in all the dry ingredients- flour, cornmeal, baking powder, baking soda, salt, jalapeno (save 2 Tbsp to top the cornbread), and 1 cup cheese (save 1/4 cup to top the cornbread). Mix until combined into a smooth batter.

  4. Pour into prepared pan and bake for 25-30 minutes or until golden brown on top and toothpick inserted comes out clean. Let cool for 15 minutes and serve plain or with butter and honey!

 Jalapeno Cheddar Cornbread | Southwest Cornbread | Quick & Easy Cornbread | Cornbread Recipe

Sammi Ricke likes to keep things simple, delicious, and nutritious in her kitchen. She enjoys the challenge of finding unique ways to incorporate “just one more whole food” into every meal while leaving just enough room for life’s essentials: chocolate and peanut butter. If you are looking for “healthified” versions of your family’s favorite meals be sure to visit Sammi’s Grounded & Surrounded Blog. You can also find her on Pinterest, Instagram, and Facebook.

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