AuthorEden HagosYields8 ServingsCategoryNorth American
Memorial Day is the official start to summer in the US and that means it's cookout season! If you know, you know that cookouts are all about the side dishes, so if you're in charge of bringing one, you have to come correct.
Luckily for you, this cheesy jalapeno cornbread is so good and so easy, so don't worry if this year you're asked to bring a side dish. Everyone will want a slice of this cornbread! For extra flavour, use Tillamook medium cheese and drizzle honey over the cornbread while it's still warm.
Ingredients
Directions
Preheat the oven to 400-degrees Fahrenheit.
In a large bowl, whisk together dry ingredients.
Next, de-seed the jalapeno peppers. If you like your cornbread spicy, leave the seeds in for 1 or 2 of the 3 jalapenos.
Dice the peppers finely.
Then, shred the medium cheddar cheese.
Fold the diced jalapenos and shredded cheddar cheese into the dry ingredients.
Set aside.
In another bowl, mix the eggs, buttermilk, vegetable oil, and honey together and then add the 1/4 cup of melted unsalted butter.
Make a well in the center of your dry ingredients and pour in the wet mix.
Stir the batter with a spatula or wooden spoon until till evenly combined. Try not to over-stir the mixture.
Place 2-3 tbsp of butter in a preheated cast iron skillet and place back in the oven for an additional 5 minutes to melt.
Remove the skillet from the oven once the butter is sizzling, and pour in the cornbread batter.
Place the skillet with the batter back in the oven and bake the cornbread for 20-25 minutes or until a toothpick/skewer inserted comes out clean and the cornbread is golden brown.
Brush butter over the baked cornbread and drizzle honey over the entire bread or individual slices as desired.
Enjoy!
Ingredients
Directions
Preheat the oven to 400-degrees Fahrenheit.
In a large bowl, whisk together dry ingredients.
Next, de-seed the jalapeno peppers. If you like your cornbread spicy, leave the seeds in for 1 or 2 of the 3 jalapenos.
Dice the peppers finely.
Then, shred the medium cheddar cheese.
Fold the diced jalapenos and shredded cheddar cheese into the dry ingredients.
Set aside.
In another bowl, mix the eggs, buttermilk, vegetable oil, and honey together and then add the 1/4 cup of melted unsalted butter.
Make a well in the center of your dry ingredients and pour in the wet mix.
Stir the batter with a spatula or wooden spoon until till evenly combined. Try not to over-stir the mixture.
Place 2-3 tbsp of butter in a preheated cast iron skillet and place back in the oven for an additional 5 minutes to melt.
Remove the skillet from the oven once the butter is sizzling, and pour in the cornbread batter.
Place the skillet with the batter back in the oven and bake the cornbread for 20-25 minutes or until a toothpick/skewer inserted comes out clean and the cornbread is golden brown.
Brush butter over the baked cornbread and drizzle honey over the entire bread or individual slices as desired.
Enjoy!
