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Cheddar Jalapeño Cornbread the Perfect Sweet Spicy and Cheesy Combo - Simple, Bold, and Comforting

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients: 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • Wet Ingredients: 1 cup buttermilk (room temperature)
  • 1/3 cup unsalted butter, melted and slightly cooled (plus 1 tablespoon for the pan)
  • 2 large eggs (room temperature)
  • 2 tablespoons honey (optional, for extra sweetness and moisture)
  • Add-Ins: 1 1/2 cups sharp cheddar cheese, shredded (divided)
  • 2–3 fresh jalapeños, finely diced (seeded for mild, seeds left in for more heat)
  • 1/2 cup corn kernels (fresh, frozen, or canned and well-drained; optional for added texture)
  • 2 tablespoons chopped scallions or chives (optional)
  • Equipment: 10-inch cast-iron skillet or 8x8-inch baking pan
  • Mixing bowls, whisk, spatula

Method
 

  1. Preheat your oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven to heat up. This helps form a crisp crust.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk the buttermilk, melted butter, eggs, and honey (if using) until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Fold in 1 cup of the shredded cheddar, the diced jalapeños, corn kernels, and scallions. Reserve the remaining 1/2 cup cheddar for the top.
  6. If using a hot skillet, carefully remove it from the oven and add 1 tablespoon of butter. Swirl to coat, letting it sizzle and foam.
  7. Scrape the batter into the skillet or prepared baking pan. Smooth the top, then sprinkle the remaining 1/2 cup cheddar evenly over the surface.
  8. Bake for 18–24 minutes, until the edges are deeply golden and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool in the pan for 10 minutes. Slice into squares or wedges and serve warm. Optionally drizzle with honey or a pat of butter.