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Flavorful Firecracker Jalapeño Cornbread Recipe with Honey Cheddar Butter

firecracker jalapeño cornbread - featured image
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A spicy and sweet jalapeño cornbread with a moist, crumbly texture and a golden crust, served with a luscious honey cheddar butter that balances heat with creamy sweetness.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (can swap for almond flour for gluten-free option)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (room temperature; dairy-free milk + 1 tbsp vinegar works too)
  • 2 large eggs (room temperature)
  • 1/4 cup unsalted butter (melted; can use vegan butter if needed)
  • 2–3 fresh jalapeños, finely diced (remove seeds for milder heat)
  • 1/2 cup sharp cheddar cheese, shredded
  • For the Honey Cheddar Butter:
  • 1/2 cup unsalted butter, softened
  • 1/4 cup sharp cheddar cheese, finely grated
  • 2 tablespoons honey
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet in the oven to heat while you prepare the batter.
  2. In a large bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk buttermilk, eggs, and melted unsalted butter until smooth.
  4. Finely dice fresh jalapeños and shred sharp cheddar cheese. Stir these into the dry ingredients gently.
  5. Pour the wet ingredients into the dry mix and fold together using a spatula just until combined. The batter should be thick but pourable.
  6. Carefully remove the hot cast iron skillet from the oven. Pour the batter evenly into the pan; you should hear a sizzle.
  7. Place skillet back in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. While the cornbread bakes, combine softened unsalted butter, finely grated sharp cheddar cheese, honey, and a pinch of salt in a bowl. Whip until fluffy and well mixed.
  9. Let the cornbread cool for 5 minutes in the skillet before slicing. Serve warm with generous dollops of honey cheddar butter melting over each slice.

Notes

Preheat the cast iron skillet to get a crispy crust. Use fresh jalapeños for best flavor and adjust heat by removing seeds. Do not overmix the batter to keep cornbread tender. Whip the honey cheddar butter for a lighter texture. If baking without a cast iron skillet, adjust baking time accordingly.

Nutrition

Keywords: jalapeño cornbread, firecracker cornbread, honey cheddar butter, spicy cornbread, cast iron skillet cornbread, easy cornbread recipe

Find it online: https://zorbmeal.com/flavorful-firecracker-jalape-n-o-cornbread-recipe-with-honey-cheddar-butter/