Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tablespoons unsalted butter (for skillet)
- 1 cup (150 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 1 1/4 cups (300 ml) buttermilk
- 1/2 cup (120 g) sour cream
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
- 2 jalapeños, seeded and finely diced (about 1/3 cup)
- 2 tablespoons thinly sliced scallions (optional, for garnish)
- Honey butter: 6 tablespoons (85 g) unsalted butter, softened + 3 tablespoons honey + 1/4 teaspoon kosher salt
- Optional topping: 2 cups (480 g) warmed chili
Do This
- 1. Heat oven to 400°F (204°C). Place a 10-inch cast-iron skillet inside to preheat for 8 minutes.
- 2. Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
- 3. Whisk eggs, buttermilk, sour cream, and melted butter; stir into dry ingredients just until combined.
- 4. Fold in jalapeños and 1 cup cheddar.
- 5. Carefully melt 2 tablespoons butter in the hot skillet; pour in batter and top with remaining 1/2 cup cheddar.
- 6. Bake 22–26 minutes, until golden and a toothpick comes out clean.
- 7. Mix honey butter; serve warm squares with honey butter and (optional) a spoonful of chili.
Why You’ll Love This Recipe
- Moist and tender: Buttermilk and sour cream keep the crumb soft for days.
- Big flavor, simple method: Cheddar and jalapeños bake right in, no fancy steps.
- Perfect sweet-savory balance: Honey butter melts into the warm cornbread and tastes incredible.
- Made for topping: Serve plain, smear with honey butter, or go all-in with chili on top.
Grocery List
- Produce: 2 jalapeños, scallions (optional)
- Dairy: unsalted butter, sharp cheddar cheese, buttermilk, sour cream, eggs
- Pantry: yellow cornmeal, all-purpose flour, baking powder, baking soda, granulated sugar, kosher salt, honey, chili (optional, homemade or canned)
Full Ingredients
Cornbread
- 2 tablespoons (28 g) unsalted butter (for the skillet)
- 1 cup (150 g) yellow cornmeal (medium grind)
- 1 cup (125 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 1 1/4 cups (300 ml) buttermilk
- 1/2 cup (120 g) sour cream
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
- 2 jalapeños, seeded and finely diced (about 1/3 cup)
- 2 tablespoons thinly sliced scallions (optional, for garnish)
Honey Butter
- 6 tablespoons (85 g) unsalted butter, softened
- 3 tablespoons (63 g) honey
- 1/4 teaspoon kosher salt
Optional Chili Topping
- 2 cups (480 g) chili, warmed (homemade or canned)
Step-by-Step Instructions
Step 1: Preheat the oven and skillet
Place a 10-inch cast-iron skillet on the middle rack of your oven. Preheat to 400°F (204°C). Once the oven reaches temperature, let the skillet continue heating for 8 minutes so it’s hot enough to give the cornbread crisp, browned edges.
While the skillet heats, prep your ingredients: shred the cheddar and dice the jalapeños. For milder heat, remove seeds and ribs; for more heat, leave a few seeds.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, and sugar. Whisking well helps the cornbread rise evenly and prevents salty or leavening “pockets.”
Step 3: Mix the wet ingredients
In a medium bowl, whisk the eggs until blended. Whisk in the buttermilk, sour cream, and melted butter until smooth.
Tip: If your melted butter is still very hot, let it cool for 3–5 minutes so it doesn’t scramble the eggs.
Step 4: Combine gently and fold in the “loaded” mix-ins
Pour the wet ingredients into the dry ingredients. Stir with a spatula just until no dry flour remains (a few small lumps are fine). Overmixing can make cornbread tough.
Fold in 1 cup (about 115 g) of the shredded cheddar and all of the diced jalapeños.
Step 5: Butter the hot skillet and add batter
Carefully remove the hot skillet from the oven and place it on a heat-safe surface. Add 2 tablespoons butter to the skillet and swirl until melted and the bottom and sides are coated.
Immediately pour the batter into the skillet (it should sizzle a little). Smooth the top gently, then sprinkle on the remaining 1/2 cup (about 55 g) cheddar.
Step 6: Bake until golden and set
Return the skillet to the oven and bake for 22–26 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean (or with just a few moist crumbs).
Let the cornbread cool in the skillet for 10 minutes. This helps it set so you can cut clean squares.
Step 7: Make honey butter and serve
While the cornbread cools, make the honey butter: in a small bowl, stir together the softened butter, honey, and salt until creamy and uniform.
Cut the cornbread into 12 squares. Serve warm with a generous swipe of honey butter. For an extra-hearty option, spoon warmed chili over each square. Finish with sliced scallions if you like.
Pro Tips
- Use a hot skillet: Preheating the cast iron and melting butter right before adding batter creates crisp, flavorful edges.
- Shred your own cheddar: Pre-shredded cheese contains anti-caking agents that can melt a bit less smoothly.
- Control the heat: Remove jalapeño seeds and ribs for mild heat; add an extra jalapeño (or keep some seeds) for spicier cornbread.
- Don’t overmix: Stir just until combined to keep the cornbread tender.
- Check early: Ovens vary; start checking at 22 minutes so you don’t dry it out.
Variations
- Bacon-cheddar jalapeño: Fold in 1/2 cup (about 75 g) cooked, crumbled bacon with the cheddar and jalapeños.
- Corn and pepper: Add 1 cup (150 g) drained corn kernels and 1/4 cup (35 g) diced red bell pepper for sweet crunch and color.
- Extra-sweet “hot honey” butter: Add 1/4 teaspoon cayenne to the honey butter (or use hot honey) for a sweet-heat finish.
Storage & Make-Ahead
Store: Cool completely, then wrap tightly or store in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat: Warm squares in a 350°F (177°C) oven for 8–10 minutes, or microwave individual pieces for 20–30 seconds. Add honey butter after reheating so it melts nicely.
Make-ahead: Mix the dry ingredients up to 2 days ahead and store airtight. Mix the honey butter up to 5 days ahead and refrigerate; bring to room temperature before serving. For best rise, combine wet + dry right before baking.
Freeze: Wrap individual squares and freeze up to 2 months. Thaw overnight in the fridge or on the counter, then rewarm.
Nutrition (per serving)
Approximate, based on 1 of 12 squares (without chili topping): 270 calories, 15 g fat, 26 g carbs, 2 g fiber, 7 g protein, 420 mg sodium, 8 g sugar.
