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–+ servings
The final results of this recipe are epic, with a moist crumb and spicy flavorful kick to go with all your favorite BBQ recipes.
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Jalapeño Cornbread

Skip the cornbread mix and make your own Jalapeño Cornbread in your cast iron skillet. The results won't disappoint!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 4 people
Author: Derek Wolf

Ingredients

Jalapeño Cornbread

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ cup butter melted
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup shredded cheddar cheese
  • 1 jalapeño finely diced
  • 2 tbsp honey

Instructions

Cornbread:

  • Heat up an oven or grill to 400F and then grease a skillet with butter or oil for baking.
  • Whisk the corn meal, flour, baking soda, salt and garlic together in a bowl. Then add the melted butter, buttermilk and eggs. Mix until smooth.
  • Fold in the cheese and sliced jalapenos into the mixture. Add to the skillet and place in the oven or grill.
  • Bake for 20-25 minutes then pull off a let cool. Add some honey to the top once done and serve.

Notes

Protip for Making Epic Cornbread Recipes
Always preheat your cast-iron skillet in the oven before adding the batter. A hot skillet ensures a beautifully crispy, golden crust every single time—total game changer!

Nutrition

Calories: 755kcal | Carbohydrates: 67g | Protein: 19g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 891mg | Potassium: 349mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1253IU | Vitamin C: 4mg | Calcium: 302mg | Iron: 3mg