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Jalapeño cornbread with butter in a cast iron skillet.

Jalapeño Cornbread

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 12
Calories 205 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 3 tablespoons honey
  • 1/4 cup vegetable oil
  • 3 scallions chopped (plus more, for garnish)
  • 3/4 cup seeded and diced jalapeño peppers reserve a few for topping
  • 1 cup shredded cheddar cheese
  • Unsalted butter for greasing the pan and serving

Instructions
 

  • In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
    Whisking cornmeal, flour, baking powder, baking soda, and salt for Jalapeño Cornbread.
  • In another bowl, whisk together the milk, egg, honey, and vegetable oil until smooth.
    Whisking wet ingredients for Jalapeño Cornbread, with diced jalapeños, shredded cheese, and scallions.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese.
    Folding scallions, jalapeños, and cheddar into jalapeño cornbread batter.
  • Preheat the oven to 350°F with a 10-inch cast iron skillet inside. When ready, carefully remove the hot skillet using oven mitts and grease it with the butter.
  • Pour the batter into the skillet and sprinkle the reserved scallions and jalapeños on top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
    Jalapeño cornbread baking in a skillet, topped with jalapeños.
  • Allow the cornbread to cool for about 20 minutes before slicing. Serve warm, and if desired, add a dollop of honey butter on the side.

Nutrition

Calories: 205kcalCarbohydrates: 24gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 421mgFiber: 2g
Keyword Jalapeño Cornbread
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