Ultimate Jalapeño Cheddar Cornbread
This is the last jalapeño cornbread recipe you will ever need. By browning the butter for a nutty flavor and preheating the cast-iron skillet to create a supremely crunchy crust, this version delivers on all fronts. A combination of buttermilk and sour cream guarantees a moist, tangy crumb that perfectly offsets the heat of the jalapeños and the sharp, savory cheddar cheese.
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup sour cream
- 2 large eggs
- 2 tablespoons honey
- 1 cup (about 4 ounces), divided coarsely grated extra-sharp cheddar cheese
- 2, divided medium jalapeños, seeded and finely chopped
Steps
- 1
Position a rack in the center of the oven and preheat to 400°F. Place a 10-inch cast-iron skillet on the rack to heat up.
- 2
In a small, light-colored saucepan, melt the butter over medium heat. Continue to cook, swirling the pan frequently, until the butter foams, and the milk solids at the bottom turn a deep amber brown and emit a nutty aroma, approximately 5 to 7 minutes. Remove from the heat to cool for a few minutes.
- 3
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl and whisk them together.
- 4
In a separate medium bowl, whisk the buttermilk, sour cream, eggs, and honey. Gradually stream in the cooled browned butter while whisking until it is fully incorporated.
- 5
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to fold everything together until just moistened. A few lumps in the batter are acceptable.
- 6
Gently fold in three-quarters of the grated cheddar and most of the chopped jalapeños, reserving a small amount of each for the topping.
- 7
With caution, remove the hot skillet from the oven. Pour the cornbread batter into the skillet and use the spatula to spread it into an even layer.
- 8
Sprinkle the remaining cheese and jalapeños over the surface of the batter.
- 9
Bake for 20 to 25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out with no wet batter attached.
- 10
Allow the cornbread to cool inside the skillet on a wire rack for a minimum of 15 minutes before slicing and serving. This rest period is essential for the crumb to set.
Pro tips
- Brown The Butter: Don't just melt the butter; brown it. This simple step creates a nutty, toasted flavor that powerfully enhances the entire cornbread.
- Preheat The Skillet: A searing hot skillet is non-negotiable for achieving the coveted crispy, dark golden crust. When the batter hits the hot, buttered pan, it sizzles and starts cooking immediately.
- Rest The Final Bread: Patience pays off. Letting the cornbread rest for at least 15 minutes after baking allows the internal structure to set, ensuring clean slices that don't crumble.
- Manage Your Spice Level: For a kick of flavor without overwhelming heat, be sure to remove the seeds and white pith from the jalapeños. If you prefer your cornbread with more fire, leave some seeds in.