Jalapeño Cornbread Recipe
Indulge in the delightful flavor of cheddar Jalapeño Cornbread, featuring a harmonious blend of sweetness and spice. With its heightened moisture and rich taste, this unique variation on traditional cornbread guarantees a delightful experience as a side dish.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Bread
Cuisine: American
Servings: 9 Servings
Calories: 407kcal
- 1/2 cup Butter
- 1 cup Sugar
- 4 large Eggs
- 1 cup Flour
- 3/4 cup Cornmeal
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Buttermilk
- 1/4 cup Honey
- 1 cup Cheddar Cheese shredded
- 2 Jalapeño Peppers seeded and chopped
Prep. Preheat the oven to 400º F and grease an 8x8 or 9x9 baking dish or pan.
Cream the butter and sugar. Place the softened butter with the sugar into the bowl of an electric mixer and beat until a light and fluffy texture forms.
Add the eggs. Scrape down the sides of the mixing bowl and mix in the eggs one at a time until just incorporated.
Mix in the dry ingredients and liquids. Mix in the flour, cornmeal, baking powder, and baking soda. Once fully incorporated add the buttermilk and honey.
Stir in the jalapeños and cheese. Add the shredded cheddar cheese and jalapeños and stir until fully mixed.
Bake. Pour the batter into a greased baking dish or pan. Bake for 30 to 35 minutes until the center has set.
Storage and Freezing Instructions:
- To Store: After cooling, cover the jalapeño cornbread with either plastic wrap or aluminum foil. Keep it at room temperature for 1-2 days, or refrigerate for a maximum of 1 week for prolonged freshness.
- To Freeze: For extended storage, freeze the baked and cooled cornbread in a securely sealed, freezer-safe bag or container for a duration of up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight, and for reheating, use the microwave or warm it covered with foil at low heat in the oven.
Serving: 1serving | Calories: 407kcal | Carbohydrates: 53g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 347mg | Potassium: 240mg | Fiber: 2g | Sugar: 32g | Vitamin A: 638IU | Vitamin C: 4mg | Calcium: 177mg | Iron: 2mg