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Buttermilk Jalapeño Cheddar Cornbread

This buttermilk jalapeño cheddar cornbread has a moist texture, incredible flavor from jalapeños & cayenne pepper, cheddar cheese, creamed corn, & salty honey butter. It is moist & cake-like, but still crumbly, and the edges are incredibly crisp from the toasty butter in a hot cast iron pan.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 servings

Equipment

Ingredients
 

Cornbread

  • 1 ½ cups (216 grams) fine yellow cornmeal plus more if needed
  • 1 cup (125 grams) all purpose flour
  • 2 ½ teaspoons Diamond Crystal Baking Salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cayenne pepper
  • 1 cup (4 oz) freshly grated sharp cheddar cheese
  • 2 tablespoons (42 grams) honey
  • ¾ cup (180 grams) buttermilk room temperature
  • ½ cup (120 grams) sour cream room temperature
  • 2 eggs room temperature
  • ¾ cup (188 grams) canned creamed yellow corn
  • 1 large jalapeño finely diced
  • extra cornmeal if needed

Pan Coating

  • 1 tablespoon salted butter European style is preferred for better flavor!
  • 1 tablespoon vegetable oil

Honey Butter

  • ¼ cup (57 grams) salted butter room temperature, European style is preferred for better flavor!
  • 1 ½ tablespoons (32 grams) honey

Instructions

  • Preheat oven to 425F and immediately put in a cast iron pan to get very hot.
  • Finely dice your jalapeño & shred the cheddar cheese if you have a cheese block. Set aside.
  • In a large bowl, whisk together the cornmeal, all purpose flour, baking salt, baking powder, baking soda, and cayenne pepper. Add the shredded cheese and toss to combine. Make a well in the center of your dry ingredients. Set aside.
    1 ½ cups fine yellow cornmeal, 1 cup all purpose flour, 2 ½ teaspoons Diamond Crystal Baking Salt, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon cayenne pepper, 1 cup freshly grated sharp cheddar cheese
  • Take the hot cast iron pan out of the oven and add the butter. Spread it around until melted. Then add the tablespoon of oil and spread it around. Place the pan back in the oven.
    1 tablespoon salted butter, 1 tablespoon vegetable oil
  • Then, In a separate bowl, whisk together the honey, buttermilk, sour cream, and eggs until well combined. Add the creamed corn and whisk until combined.
    2 tablespoons honey, ¾ cup buttermilk, ½ cup sour cream, 2 eggs, ¾ cup canned creamed yellow corn
  • Pour the wet ingredients into the well you made and gradually whisk in the dry ingredients until almost combined. It’s usually at this point that I add the jalapeños and about two extra tablespoons of cornmeal (if needed) and fold to combine. I add the extra cornmeal if the mixture is looking a little too wet. You want it to be thicker than a pancake mix but you should be able to pour it.
    1 large jalapeño, extra cornmeal
  • Remove the pan from the oven and pour in the batter. The butter/oil in the pan should bubble up. Spread the batter into an even layer and place the pan back in the oven.
  • Bake for 20-25 minutes until the tops are golden and the edges look crispy. A toothpick inserted into the center should come out clean.
  • Once finished, immediately invert the cornbread out onto a plate/cutting board/etc., then flip it back upright onto a cooling rack. It should easily flip out of the pan but if you are having trouble, trace a knife around the edge of the pan to gently loosen it, then try flipping again. Keeping the cornbread on a cooling rack will keep the edges crispy.
  • While it’s cooling, beat the room temperature butter and honey together. Spread on top of the cornbread. Slice and serve warm - add more honey butter as needed/wanted :)
    ¼ cup salted butter, 1 ½ tablespoons honey
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