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jalapeño cheddar cornbread cut into squares on white parchment paper

Jalapeño Cheddar Cornbread with Scallion Butter

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Yield: 9 1x
  • Category: Side Dishes
  • Method: Baking
  • Cuisine: American

Description

This Jalapeño Cheddar Cornbread recipe is giving maximum, flavor-filled deliciousness that you will love! Sharp cheddar goodness, a bit of heat that’s perfectly balanced with sweet/salty notes, buttery, and wildly good. It’s incredibly moist and flavorful with homemade scallion butter for extra pizzazz. So easy to whip up and you can enjoy this cornbread alongside your favorite main dishes!


Ingredients

Scale

For the jalapeño cheddar cornbread:

  • 1 1/4 cup fine yellow cornmeal
  • 1 1/3 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 large Pete and Gerry’s Organic Eggs
  • 1/4 cup packed light or dark brown sugar
  • 1/4 cup honey
  • 1 1/2 cups whole buttermilk
  • 1 cup (4 ounces) sharp cheddar cheese, shredded
  • 2 jalapeños, seeds removed & diced
  • 1/2 cup fresh whole corn kernels, optional
  • 6 tablespoons unsalted butter, melted & slightly cooled

For the scallion butter:

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/4 cup scallions, thinly sliced
  • flaky sea salt, to taste

Instructions

For the jalapeño cheddar cornbread:

  1. Preheat the oven to 400°F and line a 9×9-inch baking dish with parchment paper or generously coat with nonstick spray, set aside. 
  2. In a medium bowl, combine the cornmeal, flour, baking powder, and salt. Whisk the dry ingredients well to fully combine and set aside.
  3. In another large bowl, combine the eggs, brown sugar, honey, and buttermilk. Whisk the wet ingredients very well to thoroughly combine. Add the dry ingredients into the bowl with the wet ingredients and use a rubber spatula to fold together until just combined. 
  4. Then add in the shredded cheese, jalapeños, and corn kernels (if using). Gently fold those into the batter until just combined. Lastly, pour the melted butter in and fold once more just until well incorporated.
  5. Empty the cornbread batter into the prepared baking dish and smooth the top as needed. I like to garnish the top with a few extra bits of shredded cheese and sliced jalapeños as well- totally optional!
  6. Bake the cornbread for 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean, and the cornbread is golden brown and set. Cool slightly before serving.

For the scallion butter:

  1. In a medium bowl, stir together the softened butter and scallions until well combined. Stir in flaky salt – to desired taste. Serve warm jalapeño cheddar cornbread with scallion butter. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.

Keywords: cornbread, jalapeno cheddar cornbread, cornbread recipe, sweet cornbread, spicy cornbread, moist cornbread