Jalapeno Cheddar Cornbread

This Jalapeno Cheddar Cornbread is a simple no-fuss recipe that packs a punch in the flavor department. The perfect side to any soup, stew, or chili!

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!

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!

Jalapeno Cheddar 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)

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

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

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.

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

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

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