Jalapeno Cheddar Cornbread

Spice up your meals with this delicious and easy Jalapeno Cheddar Cornbread recipe! This mouthwatering dish combines the comforting taste of cornbread with a kick of jalapenos and rich cheddar cheese. Perfect as a side for chili or as a stand-alone treat, you'll love how simple it is to impress your friends and family. Ready to enhance your baking skills?

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Ingredients

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

2-3 jalapeños, finely chopped (seeds removed for less heat)

1 tablespoon honey (optional)

Instructions

Preheat your oven to 400°F (200°C). Grease or line an 8x8-inch baking dish with parchment paper.

In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk together until well mixed.

In another bowl, whisk together the buttermilk, eggs, melted butter, and honey (if using) until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this leads to tough cornbread.

Gently fold in the shredded cheddar cheese and chopped jalapeños, distributing them evenly through the batter.

Pour the batter into the prepared baking dish and spread it out evenly.

Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Allow the cornbread to cool slightly in the pan before cutting into squares or wedges.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 9 squares

- Presentation Tips: Serve the cornbread warm, perhaps with a side of whipped butter or honey drizzled on top. Garnish with extra chopped jalapeños and a sprinkle of fresh cilantro for a vibrant touch.