| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1 cup (2 sticks) unsalted butter
- 1/2 cup buttermilk
- 1/2 cup milk
- 1/2 cup honey
- 2 large eggs
- 1/4 cup chopped fresh jalapenos (about 2 medium)
- 2 tablespoons chopped green onions
- 1 1/2 cups grated Cheddar
Instructions
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
- Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
- Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 710 |
| Total Fat | 45 g |
| Saturated Fat | 27 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 16 g |
| Cholesterol | 180 mg |
| Sodium | 488 mg |
| Serving Size | 1 of 6 servings |
| Calories | 710 |
| Total Fat | 45 g |
| Saturated Fat | 27 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 16 g |
| Cholesterol | 180 mg |
| Sodium | 488 mg |
Reviews
Miss Vivian. Followed the recipe. It went well with the black-eyed-pea soup and oatmeal cookies. Recommend that more jalapeño seeds be added. The milk balances the jalapeños. Moist with a crunchy cheese crust. This recipe will be on my menu forever!
8/20/2023. WINNER!!! I only used 1 1/2 sticks of butter instead of 2. Delish. I used pickled jalapeños instead of fresh and it was perfect.
There was too much better in this recipe so it did not have a cornbread consistency. The flavor was good but the butter just over powered.
I made this for thanksgiving yesterday and this cornbread is very moist. I took out most of the seeds from the jalepeno because I am a wimp. My husband was not a fan of the jalepenos but loved everything else about the cornbread…especially the cheese lol. I will make this again. 🙂
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It definitely is delicious but its borderline too oily/greasy. If I were to make it again, I’d use 4 tablespoons less butter.
Oh my. This was soooo good. I might play with it and take a 1/2 stick of better from it. And then there is is the other side of me that says why mess with perfection. Throwing my old recipe out.
I made this to go with my Black Eyed Peas for 2021 New Years Day. It produces a very sweet cornbread and is extremely rich as a result of 2 sticks of butter. My jalapenos were mild and did not add any heat. I will not make this again although I wanted to love it…very disappointed.
I just made this jalapeño cheddar cheese cornbread’ along with my famous chili. It is excellent, of course, I added a little more cheese inside the bread.
Best corn bread ever!!!!