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Jalapeño Cheddar Cornbread | Baking Great Bread at Home

Name: Jalapeño Cheddar Cornbread | Baking Great Bread at Home
Prep time: 15 min
Cook time: 28 min
Total time: 45 min
Yield: 9-12 pieces from a cast iron skillet or 9x9 baking dish
Cuisine: American
Ingredients: 170g yellow cornmeal (1¼ cups); 130g all-purpose flour (1 cup); 50g granulated sugar (¼ cup); 7g baking powder (1½ tsp); 3g baking soda (½ tsp); 5g fine sea salt (1 tsp); 100g large eggs (2 large eggs); 240ml buttermilk (1 cup); 60g unsalted butter, melted (4 tbsp); 30ml honey (2 tbsp); 115g sharp cheddar cheese, freshly grated (1 cup); 2-3 fresh jalapeños (2-3); 2 scallions, thinly sliced (2); 60g unsalted butter, softened (4 tbsp); 30ml honey (2 tbsp); pinch flaky sea salt (pinch)

Sharp cheddar and fresh jalapeños in every bite with just enough honey to balance the heat. Cast iron cornbread that disappears first at the cookout.

By Henry Hunter, founder of Crust & Crumb Academy and Baking Great Bread at Home.

Prep: 15 min
Bake: 22–28 min
Total: 45 minutes
Yield: 9-12 pieces from a cast iron skillet or 9x9 baking dish
Difficulty: beginner

Ingredients

Cornbread Batter

170g (1¼ cups) yellow cornmeal — Medium grind
130g (1 cup) all-purpose flour
50g (¼ cup) granulated sugar
7g (1½ tsp) baking powder
3g (½ tsp) baking soda
5g (1 tsp) fine sea salt
100g (2 large eggs) large eggs — Room temperature
240ml (1 cup) buttermilk — Room temperature
60g (4 tbsp) unsalted butter, melted — Slightly cooled
30ml (2 tbsp) honey

The Good Stuff

115g (1 cup) sharp cheddar cheese, freshly grated — Do NOT use pre-shredded
2-3 (2-3) fresh jalapeños — See Heat Guide in instructions
2 (2) scallions, thinly sliced — Green and white parts

Honey Butter Finish (Optional)

60g (4 tbsp) unsalted butter, softened
30ml (2 tbsp) honey
pinch (pinch) flaky sea salt

Equipment

Method

Prep Your Skillet and Ingredients

Grate the cheese yourself. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting properly. Five minutes with a box grater makes a real difference.

Preheat. Set oven to 400°F (200°C). If using cast iron skillet, place the skillet in the oven to preheat. If using a baking dish, just grease it and set aside.
Prep Jalapeños. Slice jalapeños in half lengthwise. Use a spoon to scrape out seeds and white membranes (for mild). Dice into small pieces. Reserve a few thin slices for the top if you want that look.
Grate Cheese. Grate the cheddar on the large holes of a box grater. Reserve about 2 tablespoons for sprinkling on top.
Slice Scallions. Thinly slice the green and white parts.

Mix the Batter

Same quick bread rules apply: mix until just combined, no more.

Dry Ingredients. Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
Wet Ingredients. In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey until smooth.
Combine. Pour wet into dry and stir until about 50% combined. Add the grated cheese, diced jalapeños, and sliced scallions. Fold gently until everything is just incorporated. The batter will be thick.

Shaping Options

Choose your shape based on your equipment.

Skillet Wedges or Square Pieces (recommended)

Cast iron: wedges. Baking dish: squares.

Cornbread Muffins

Grease a 12-cup muffin tin. Fill ¾ full. Bake at 400°F for 15-18 minutes. More surface area means more cheesy, crispy crust.

Bake

Same hot-skillet technique as classic cornbread. The cheese on the bottom and edges gets golden and crispy.

Oven: 200°C / 400°F. Internal temperature when done: 93°C / 200°F.

Bake time: PT28M

Cast Iron Skillet (recommended)

Butter the hot skillet, pour batter, top with cheese and jalapeños. Bake 22-28 minutes.

Equipment: 10-inch cast iron skillet, preheated

Prep Skillet. Remove hot skillet from oven, add 2 tbsp butter, swirl to coat. Pour batter in (it should sizzle).
Top It. Scatter reserved cheese, a few jalapeño slices, and scallion greens over the top.
Bake. Bake for 22-28 minutes until golden brown, edges pulling from the sides, and a toothpick comes out with just a few moist crumbs.
Honey Butter. While it bakes, mash together the softened butter, honey, and flaky salt. Serve alongside warm cornbread.
Cool. Rest 10 minutes before cutting.

Baking Dish

No preheat needed. Pour batter, top, bake 25-30 minutes.

Equipment: 9x9 baking dish, greased

Prep and Bake. Grease a 9x9 baking dish. Pour batter, add toppings, and bake at 400°F (200°C) for 25-30 minutes.

Storage

Room temperature: 1 day (the jalapeños and cheese mean it should go in the fridge sooner than plain cornbread)
Refrigerated: Up to 5 days, wrapped tightly
Frozen: Up to 3 months. Wrap pieces individually.
Refresh: Reheat in a 350°F (175°C) oven for 10 minutes

Frequently Asked Questions

Can I use pickled jalapeños instead of fresh?

Yes. Pickled jalapeños have a tangier flavor and more predictable heat. Drain them well and chop. They work great, just give you a slightly different flavor profile.

What cheese works best?

Sharp cheddar is my go-to. Pepper jack adds even more heat. Monterey Jack melts beautifully for a milder version. Don't use pre-shredded. The anti-caking powder on it prevents proper melting and creates a grainy texture.

This isn't spicy enough for me. What can I do?

Leave all the seeds and membranes in, add ½ tsp cayenne to the dry ingredients, or swap one jalapeño for a serrano or habanero. Serranos are about 5x hotter, habaneros about 40x. Proceed with respect.

Can I make this ahead for a party?

You can mix the dry and wet ingredients separately ahead of time and combine just before baking. Once baked, cornbread is best within a few hours. It reheats well in a 350°F oven for 10 minutes.

Nutrition

Per serving (1 piece (about 90g)): 210 calories, 24g carbohydrates, 7g protein, 10g fat, 1g fiber, 420mg sodium.