This Cheddar Jalapeño Cornbread is sweet, savory, and spicy, with a touch of brown sugar and honey, pickled jalapeños, and loads of cheese.
Buttermilk Cheddar Jalapeño Cornbread Recipe Notes
Most buttermilk cornbread recipes that include jalapeños call for fresh jalapeños. In this recipe, I used pickled jalapeños for a couple of reasons. I wanted their texture to more closely match the buttery, cheesy, creaminess of the cornbread itself. Baking cornbread does have the effect of cooking raw jalapeños, but often a bit of their crunchiness remains.
I also really love the subtle vinegary taste the pickled jalapeños add to the flavor of this buttermilk cornbread. The buttermilk itself adds a touch of tang and the pickled jalapeños play off that, intensifying the contrast of the sweet and savory elements. Having said that, if you have some fresh jalapeños that you're hoping to use up these jalapeño muffins are similar to this cornbread but call for fresh jalapeños.
And then there's the cheese...
This recipe calls for a LOT of cheese.
For the sake of brevity, I've used "cheddar" in the title of this recipe, but you can use any kind of cheese you like. I've used Monterey Jack, pepper jack, and cheddar and they are all delicious. One warning if you use pepper jack... Depending on how spicy the cheese is, you could end up with very spicy cornbread, an effect that's either good or bad, depending on your perspective and love of heat.
A Fabulous Use of Leftover Cornbread
After developing this recipe, I found myself with more cornbread in our kitchen than we could eat. So, I created a recipe for Cornbread Salad with Sausage and Tomatoes just to use it up and it's become one of our favorite things to eat ever.
Other Recipes You Might Like:
- Homemade Potato Rolls
- The BEST Homemade Dinner Rolls
- Blueberry Corn Muffins
- Chocolate Peanut Butter Cookies
- 1 ½ cups unbleached, all-purpose flour
- 1 cup ground cornmeal
- 1 tablespoon cornstarch
- 1 tablespoon dark brown sugar
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- ¾ teaspoon salt
- 2 heaping cups grated cheddar or Monterey Jack cheese, divided
- ½ cup diced pickled jalapeños
- 1 cup buttermilk
- 3 tablespoon honey
- 3 large eggs
- 1 stick (4oz, 8 tbsp) butter, melted
- Preheat the oven to 400 degrees and spray a 9-inch square baking pan with non-stick spray.
- In a large bowl, add the flour, cornmeal, cornstarch, brown sugar, baking soda, baking powder, and salt. Stir to combine.
- Add 1 cup of the grated cheese and the diced jalapeños and stir to combine.
- In a separate bowl, whisk the buttermilk, honey, and eggs. Slowly whisk in the melted butter. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula just long enough to ensure all the dry ingredients are moistened. Pour into the prepared baking dish.
- Sprinkle the top of the batter with the remaining cup of grated cheese.
- Bake for 30-35 minutes, until a toothpick inserted in the center of the cornbread comes out without any evidence of raw batter. (*NOTE: Check the cornbread after about 20-25 minutes to see if the cheese on the top is getting too brown. If it is, loosely cover the top of the cornbread with a sheet of aluminum foil.)
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.