Recipe

Cookout-Ready Cheesy Jalapeno Cornbread

Screen Shot 2019 08 27 at 10.31.52 AMScreen Shot 2019 08 27 at 10.31.52 AMAuthorEden HagosYields8 ServingsCategoryTags,
Total Time45 mins

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

Dry ingredients
 1 cup All-purpose flour
 1 cup Cornmeal
 2 tsp Baking powder
 ½ tsp Baking soda
 1 tsp Kosher salt
Wet ingredients
  cup Honey
 ½ cup Vegetable oilUse a neutral one, like canola or vegetable
 1 ⅓ cups Buttermilk
 3 Eggs
 ¼ cup Unsalted butter, meltedI love Tillamook's for this recipe
 1 ½ cups Medium cheddar cheese, shreddedTry Tillamook for a sharper, richer taste
 3 Jalapenos, seeded and dicedYou can keep the seeds in if you want your cornbread to have a spicy kick
Optional
 ¼ tbsp ButterFor buttering the crust after the cornbread is baked in a cast iron skillet

Directions

1

Preheat the oven to 400-degrees Fahrenheit.

2

In a large bowl, whisk together dry ingredients.

3

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.

4

Fold the diced jalapenos and shredded cheddar cheese into the dry ingredients.

Set aside.

5

In another bowl, mix the eggs, buttermilk, vegetable oil, and honey together and then add the 1/4 cup of melted unsalted butter.

6

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.

7

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.

8

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.

9

Brush butter over the baked cornbread and drizzle honey over the entire bread or individual slices as desired.

Enjoy!

Ingredients

Dry ingredients
 1 cup All-purpose flour
 1 cup Cornmeal
 2 tsp Baking powder
 ½ tsp Baking soda
 1 tsp Kosher salt
Wet ingredients
  cup Honey
 ½ cup Vegetable oilUse a neutral one, like canola or vegetable
 1 ⅓ cups Buttermilk
 3 Eggs
 ¼ cup Unsalted butter, meltedI love Tillamook's for this recipe
 1 ½ cups Medium cheddar cheese, shreddedTry Tillamook for a sharper, richer taste
 3 Jalapenos, seeded and dicedYou can keep the seeds in if you want your cornbread to have a spicy kick
Optional
 ¼ tbsp ButterFor buttering the crust after the cornbread is baked in a cast iron skillet

Directions

1

Preheat the oven to 400-degrees Fahrenheit.

2

In a large bowl, whisk together dry ingredients.

3

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.

4

Fold the diced jalapenos and shredded cheddar cheese into the dry ingredients.

Set aside.

5

In another bowl, mix the eggs, buttermilk, vegetable oil, and honey together and then add the 1/4 cup of melted unsalted butter.

6

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.

7

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.

8

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.

9

Brush butter over the baked cornbread and drizzle honey over the entire bread or individual slices as desired.

Enjoy!

Cookout-Ready Cheesy Jalapeno Cornbread

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