Jalapeno & Cheddar Cornbread Recipe

Name: Jalapeno & Cheddar Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Flour; 3/4 cups Cornmeal; 1/4 cups Sugar; 1 Tablespoon Baking Powder; 1/4 teaspoons Salt; 1 whole Egg, Beaten; 1 cup Milk; 1/4 cups Melted Butter; 3 Tablespoons Honey; 1 whole Jalapeno, Seeded And Minced (leave Seeds In There If You Want A Kick!); 1-1/2 cup Grated Sharp Cheddar

Servings: persons

1 cup Flour
3/4 cups Cornmeal
1/4 cups Sugar
1 Tablespoon Baking Powder
1/4 teaspoons Salt
1 whole Egg, Beaten
1 cup Milk
1/4 cups Melted Butter
3 Tablespoons Honey
1 whole Jalapeno, Seeded And Minced (leave Seeds In There If You Want A Kick!)
1-1/2 cup Grated Sharp Cheddar

1
Preheat your oven to 425 F with the rack in the center position. Grease an 8 x 8 baking dish and set aside.
2
In a large bowl mix together the flour, cornmeal, sugar, baking powder and salt. Set aside.
3
In a separate bowl mix together the beaten egg, milk and melted butter.
4
Mix the wet ingredients into the dry ingredients. Pour into your prepared baking pan and if you want to make plain cornbread, stick it in the oven and bake according to the below instructions and you're done.
5
If you want to make the jalapeno and cheddar version, continue on. Drizzle the honey evenly over the top of the cornbread batter in the pan then sprinkle the minced jalapeno over that. Lastly top with the cheddar cheese evenly sprinkled all over the top.
6
Bake in the preheated oven for 20-25 minutes until the top is golden and the cheese is browned slightly. Move to a wire rack to cool completely.
7
Once cooled, slice into squares and serve!

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Flour, 3/4 cups Cornmeal, 1/4 cups Sugar, 1 Tablespoon Baking Powder, and more.

Yes, Jalapeno & Cheddar Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeno & Cheddar Cornbread

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