cooco logo
Search icon
Notification icon
Jalapeño cornbread

Jalapeño cornbread

By Adam Moon
15’ Prep time
25’ Cook time
40’ Total time
274 Calories
9 Serving

Summary

This cheddar jalapeño cornbread recipe is moist and packed full of flavor! it only takes 15 minutes to prep and everyone will think you got it from a restaurant.
Adam Moon 0 Followers

Step by Step

Check circle icon

Step 1

Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
Check circle icon

Step 2

Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
Check circle icon

Step 3

Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
Check circle icon

Step 4

Bake: Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Ingredient

  • Baking soda
    Baking soda
    0.5 teaspoon
  • Salt
    Salt
    1 teaspoon
  • Baking powder
    Baking powder
    1 teaspoon
  • Eggs
    Eggs
    2
  • Light brown sugar
    Light brown sugar
    0.25 cup
  • All-purpose flour
    All-purpose flour
    1.25 cups
  • Unsalted butter
    Unsalted butter
    0.5 cup
  • Honey
    Honey
    2 tablespoons
  • Buttermilk
    Buttermilk
    1 cup
  • Yellow cornmeal
    Yellow cornmeal
    0.75 cup
  • Fresh jalapeño peppers
    Fresh jalapeño peppers
    1
  • Shredded cheddar cheese
    Shredded cheddar cheese
    1 heaping cup
User Avatar Cooco Assistant

Press Start button to talk to assistant