Cheddar Jalapeño Cornbread Recipe
This flavorful cornbread with cheddar and jalapeño offers a perfect blend of spicy, cheesy, and sweet notes. Baked in a fun Nordic Ware Haunted Skull Cakelet Pan, this moist and tender cornbread is great served warm on its own or paired with chili for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10-12 skull-shaped cornbread pieces 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Preparation
- Baking spray with flour, as needed
Wet Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 cup sour cream, at room temperature
- 3/4 cup buttermilk, at room temperature
- 1 large egg, at room temperature
Dry Ingredients
- 2 1/2 cups cornmeal
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Add-ins
- 1 cup shredded cheddar cheese
- 1 cup corn kernels, from about 1 large ear fresh corn or frozen and thawed
- 2 tablespoons thinly sliced chives or scallions
- 1 jalapeño, finely diced
Instructions
- Preheat and prepare pan: Preheat the oven to 375˚F. Liberally grease the Nordic Ware Haunted Skull Cakelet Pan with baking spray with flour, then set it aside to be ready for batter.
- Melt butter and honey: In a medium pan, melt the unsalted butter and stir in the honey until combined. Remove from heat and let this mixture cool slightly before use.
- Mix wet ingredients: In a medium bowl, whisk together the sour cream, buttermilk, egg, and the cooled honey-butter mixture until thoroughly combined and smooth.
- Combine dry ingredients: In a large bowl, stir together the cornmeal, kosher salt, baking powder, and baking soda ensuring even distribution.
- Add wet ingredients to dry: Pour the wet mixture into the bowl with dry ingredients. Stir gently until no dry patches remain, forming a smooth batter.
- Incorporate add-ins: Fold in the corn kernels, shredded cheddar cheese, sliced chives or scallions, and finely diced jalapeño, evenly distributing throughout the batter.
- Fill the pan: Pour the batter into the prepared skull-shaped cakelet pan, filling each cavity appropriately.
- Bake the cornbread: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool slightly: Remove the cornbread from the oven and allow it to cool completely in the pan for 5-10 minutes.
- Unmold and serve: Carefully unmold the cornbread skulls from the pan. Serve warm, either on their own or alongside homemade chili for a hearty meal.
Notes
- Using room temperature ingredients helps create a smooth batter and even baking.
- The Nordic Ware Haunted Skull Cakelet Pan gives a fun presentation but regular muffin or baking pans can be used as a substitute.
- For milder cornbread, reduce or omit the jalapeño.
- Make sure to grease the pan thoroughly to prevent sticking, especially with detailed shapes like the skull pan.
- Serve warm for best flavor and texture.
Keywords: cornbread, cheddar cheese, jalapeño, savory bread, baked cornbread, spicy cornbread, fun shaped bread, autumn recipe, chili side dish
Find it online: https://yumwithmia.com/cheddar-jalapeno-cornbread-recipe/
