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–+ servings
A slice of cornbread drizzled with honey, surrounded by whole and sliced jalapenos
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Cornbread with Jalapenos & Cheddar

Cornbread with jalapenos and cheddar mixed into the batter. Sweet and spicy and perfect.
Servings: 9 giant 3" square pieces
Calories: 361kcal

Ingredients

LARGE BOWL

  • 1 ½ cups corn meal
  • 1 cup all-purpose flour
  • 3 teaspoon baking powder
  • 1 teaspoon salt

MEDIUM BOWL

  • 1 ¼ cup buttermilk
  • ⅓ cup butter melted
  • ⅓ cup sugar
  • 2 large eggs

ADD AT END

  • 2 jalapenos
  • 1 ½ cups sharp cheddar cheese

GARNISH

  • 1 tablespoon honey

Instructions

  • PREPARE: 
    Small dice the jalapenos, and taste them for spiciness (use less or more as needed). Shred the cheese. Melt the butter. 
    Preheat oven to 400 degrees F. Grease a 9" square baking pan and sprinkle with corn meal.
  • COMBINE DRY INGREDIENTS IN LARGE BOWL
    Choose the bowl you'll use to mix the batter in. Whisk the corn meal, flour, baking powder and salt together in that bowl.
  • COMBINE WET INGREDIENTS IN MEDIUM BOWL
    Mix the sugar in with the melted butter. Add in the buttermilk and eggs and whisk to fully combine.
  • MIX IT ALL TOGETHER
    Pour the wet ingredient bowl over the dry ingredients. Add in the diced jalapenos and cheese. Stir until just combined.
    Pour into the prepared 9" pan. Bake for 25 minutes or until the top is golden and a toothpick comes out clean.
  • CUT AND SERVE (with honey!)
    Let cool for 5-10 minutes before serving (or they might fall apart when cut).
    Top with honey.

Nutrition

Serving: 1piece | Calories: 361kcal | Carbohydrates: 42g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 487mg | Potassium: 353mg | Fiber: 2g | Sugar: 11g | Vitamin A: 540IU | Vitamin C: 3.7mg | Calcium: 258mg | Iron: 1.9mg