Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 medium jalapeños
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tbsp granulated sugar (optional)
- 1 1/2 cups buttermilk
- 2 large eggs
- 6 tbsp unsalted butter, melted (plus 1 tbsp for pan)
- 1 1/2 cups (6 oz) sharp cheddar, shredded
- 1 tbsp neutral oil (for skillet)
- Honey Butter: 4 tbsp unsalted butter, 2 tbsp honey, pinch salt
Do This
- 1. Broil jalapeños on a sheet pan until blistered (6–8 min), steam 5 min, peel/seed; dice 3, slice 1 into thin strips.
- 2. Heat oven to 425°F; place a 10-inch cast-iron skillet inside to preheat.
- 3. Whisk dry: cornmeal, flour, baking powder, baking soda, salt, sugar.
- 4. Whisk wet: buttermilk, eggs, melted butter. Pour into dry; stir just until combined.
- 5. Fold in 1 1/4 cups cheddar and diced jalapeños.
- 6. Swirl hot skillet with 1 tbsp oil or butter; add batter. Top with remaining cheddar and jalapeño strips. Bake 18–22 min. Brush/drizzle honey butter; rest 10 min and slice.
Why You’ll Love This Recipe
- Roasted jalapeños bring gentle smoke and heat without overpowering the cornbread.
- Sharp cheddar melts into savory pockets that contrast beautifully with a touch of honey butter.
- Cast-iron preheat gives you a crisp, golden edge and tender crumb every time.
- Simple pantry ingredients and one bowl make this weeknight-friendly and company-worthy.
Grocery List
- Produce: 4 medium jalapeños
- Dairy: Buttermilk, unsalted butter, eggs, sharp cheddar
- Pantry: Yellow cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, sugar (optional), honey, neutral oil
Full Ingredients
Roasted Jalapeños
- 4 medium jalapeños
Cornbread Batter
- 1 cup (140 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp kosher salt
- 1 tbsp granulated sugar (optional, for balance)
- 1 1/2 cups (360 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 6 tbsp (85 g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (about 6 oz/170 g) sharp cheddar cheese, coarsely shredded, divided
For the Pan & Finishing
- 1 tbsp neutral oil or 1 tbsp unsalted butter (for the hot skillet)
- Flaky sea salt, for finishing (optional)
Honey Butter
- 4 tbsp (56 g) unsalted butter, very soft
- 2 tbsp (30 ml) honey
- Pinch kosher salt
Step-by-Step Instructions
Step 1: Roast and prep the jalapeños
Heat your broiler to high and set an oven rack 6 inches from the element. Place the jalapeños on a foil-lined sheet pan and broil, turning occasionally, until skins are blistered and charred in spots, 6–8 minutes. Transfer to a bowl, cover, and steam 5 minutes to loosen skins. Peel and seed the peppers. Dice 3 jalapeños. Cut the remaining jalapeño into long thin strips for topping.
Step 2: Preheat the oven and skillet
Lower the oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the center rack to preheat while you mix the batter. A hot pan ensures a crisp, golden crust.
Step 3: Mix the dry ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using) until well combined and lump-free.
Step 4: Mix the wet ingredients
In a medium bowl or large measuring cup, whisk the buttermilk and eggs until smooth. Slowly whisk in the melted butter until emulsified. The mixture should look creamy and cohesive.
Step 5: Make the batter and fold in the flavor
Pour the wet mixture into the dry and stir with a spatula just until no dry streaks remain. Fold in 1 1/4 cups of the shredded cheddar and all of the diced roasted jalapeños, keeping the batter thick but evenly mixed. Do not overwork it.
Step 6: Heat the skillet and add the batter
Carefully remove the hot skillet from the oven. Add 1 tbsp neutral oil or butter and swirl to coat the bottom and sides. Immediately scrape in the batter and smooth the top. Sprinkle the remaining 1/4 cup cheddar over the surface and arrange the roasted jalapeño strips decoratively on top.
Step 7: Bake to golden perfection
Bake at 425°F for 18–22 minutes, until the top is deep golden, the edges are crisp, and a toothpick inserted into the center comes out with a few moist crumbs. Rotate the skillet once if your oven bakes unevenly. Cool in the skillet on a rack for 10 minutes to set the crumb.
Step 8: Make the honey butter and finish
While the cornbread bakes, mash together the softened butter, honey, and a pinch of salt until silky. For a drizzle, melt half of it gently. Brush or drizzle the warm cornbread with melted honey butter, sprinkle with a tiny pinch of flaky salt, and serve with the remaining honey butter on the side.
Pro Tips
- Control the heat: remove all seeds and membranes from the jalapeños for mild heat; leave some in for a bolder kick.
- Preheat your cast-iron: a ripping-hot pan is the secret to a crisp, caramelized crust.
- Shred cheddar on the coarse side so it creates melty pockets rather than disappearing into the batter.
- Do not overmix: stir just until combined to keep the crumb tender and not tough.
- Let it rest: 10 minutes in the skillet helps the cornbread slice cleanly without crumbling.
Variations
- Sweet-corn boost: fold in 3/4 cup thawed frozen corn kernels with the cheese and jalapeños.
- Smoky bacon: add 4 slices crispy cooked bacon, crumbled, and 2 tbsp sliced scallions.
- Pepper-jack twist: swap half the cheddar for pepper jack for extra spice and stretch.
Storage & Make-Ahead
Store cooled cornbread, tightly wrapped, at room temperature for up to 2 days or refrigerate up to 4 days. Reheat wedges in a 300°F oven for 8–10 minutes or in a skillet over low heat with a dab of butter. Freeze tightly wrapped slices for up to 2 months; thaw at room temperature, then warm. Jalapeños can be roasted, peeled, and refrigerated up to 3 days ahead.
Nutrition (per serving)
Approximate values for 1 of 8 servings, including a light honey-butter drizzle: 370 calories; 22 g fat; 31 g carbohydrates; 11 g protein; 2 g fiber; 6 g sugar; 580 mg sodium. Values will vary with toppings and brands.
