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Cornbread is one of those dishes people either grew up with or not. Thankfully, I’m with the former – I loved cornbread growing up. Of course with the iconic chili, there is nothing better. But cornbread can be a perfect quick side for numerous dishes. With simple ingredients, I love how quickly it goes together. And you can mix it up with some fun additives or leave it plain (leftovers make awesome cornbread stuffing). I think after you make this, it will soon become a staple for you as well.
I love this cornbread with a pat of butter and more honey. It’s such a quick bread to make and is sweet and savory all at the same time. Enjoy this with your winter soups or any meal!
Watch how to make this jalapeño cornbread recipe:
Cheese & Jalapeño Cornbread
- 6 tbsp unsalted butter
- 1 ¼ cups cornmeal (use a coarser grind for more texture)
- 1 cup flour
- ½ tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup brown sugar
- 1 cup buttermilk
- ½ cup milk
- 2 eggs
- 2 tbsp honey
- 1-2 jalapeños, diced, with or without seeds
- ½ cup cheddar cheese
- Preheat oven to 400°F. Place butter in an 8- or 9-inch cast-iron skillet and put it into the warm oven. Let the butter melt while you prepare the bread.
- In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Add brown sugar and whisk to remove any clumps or lumps. Pour in buttermilk, milk, eggs, and honey. Whisk to combine.
- If you want to flavor and add spice to the cornbread (the perfect additions with a bowl of chili), add the jalapeños and cheese. These are of course optional. Mix to combine.
- Remove skillet with melted butter from the oven, being careful as it is very hot! Pour batter into the middle of the skillet and return to the oven. Bake for 20-27 minutes until puffed with a brown crust on top and around edges. Let cool for 5-10 minutes then cut and serve warm.