My favorite cheddar Jalapeño Cornbread has hints of sweet and spice, is extra moist and flavorful, and a fun twist on traditional cornbread. Serve it as side dish with soup or chili.
Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
In another bowl mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
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.
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.
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Notes
To Store: Allow to cool, then cover with plastic wrap or aluminum foil and store at room temperature for 1-2 days, or in the fridge for up to 1 week.To Freeze: Freeze baked and cooled cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight and rewarm in the microwave or covered with foil on low heat in the oven.CornbreadMuffins: Divide batter into greased or lined muffin pan cups. Bake for around 17-20 minutes or until a toothpick inserted in the center comes out with moist crumbs. Makes 12 muffins.Skillet Cornbread: Baking cornbread in a skillet gives it a delicious crisp crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.Buttermilk Cornbread