Jalapeno Cheddar Cornbread

5 from 2 votes

Jalapeno Cheddar Cornbread

This jalapeno cheddar cornbread is a must-have BBQ side that adds a little extra oomph to your meal. The cheddar and jalapeno give this cornbread some heat that is exciting but still family-friendly.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Side Dish

Cuisine: American, Barbecue, Southern

Keyword: Jalapeno Cheddar Cornbread

Servings: people

Author: Susie Bulloch

Ingredients

1 ¼ cup cornmeal
¾ cup flour
2 teaspoons baking soda
1 teaspoon salt
2 jalapenos one seeded and diced, one sliced
8 ounces sharp cheddar cheese shredded
1 cup buttermilk
⅓ cup whole milk
2 eggs
¼ cup honey
8 Tablespoons butter melted, divided use

Instructions

Preheat. Preheat your grill or oven to 425 degrees F. Place a 12-inch cast iron skillet in your oven or on a grill to preheat.
Mix the dry ingredients. In a large bowl, combine the cornmeal, flour, salt, and baking soda. Stir in the shredded cheese and the diced jalapeno.
Mix the wet ingredients. In a separate, smaller bowl, whisk together the buttermilk, milk, eggs, honey, and 4 Tablespoons of melted butter.
Make the batter. Pour the wet ingredients over the dry ingredients and stir lightly to combine. Do not overmix the batter.
Add batter to skillet. Add the remaining 4 Tablespoons butter to the hot cast iron skillet and swirl to coat the bottom. Pour the batter into the skillet over the melted butter. Top the batter with the sliced jalapeno rings.
Cook. Place the skillet in the oven or on the grill. Close the door or lid, and reduce the heat to 350 degrees F. Cook for 40 minutes or until the toothpick inserted in the middle of the cornbread comes out clean and the cornbread is golden brown.
Enjoy. Remove the jalapeno cheddar cornbread from the grill or oven and allow it to cool slightly before serving warm.

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