Incredibly hearty cornbread packed with bits of jalapeño, onion, and cheddar cheese.
I’ve share in the past about my love for cornbread. Whether it is the classic skillet cornbread or a main dish cornbread casserole…I love cornbread and decided it was time to share this version.
This cornbread is a bit more substantial than my Classic Skillet Cornbread. It makes a bit more (I use a 10 inch cast iron skillet to bake it in) and it is loaded with shredded cheese, onion, jalapeño pepper, and seasonings.
I can seriously just make a pan of this and eat it for a meal.
To Make This Recipe You Will Need:
- all purpose flour
- cornmeal
- whole wheat flour
- sea salt
- baking powder
- chili powder
- garlic powder
- onion powder
- dry sage
- onion
- jalapeño pepper
- whole kernel corn (frozen)
- eggs
- milk
- butter
- honey
- chedder cheese
- mixing bowl
- 10 inch cast iron skillet (or baking pan)
You can see me make this recipe in the video below
To begin, preheat your oven to 375°(F).
Grease a 10 inch cast iron skillet with a good layer of butter. Set aside for now.
In a mixing bowl, combine all purpose flour, cornmeal, whole wheat flour, baking powder, salt, and seasonings. Stir together and set aside for now.
In another bowl, beat eggs.
Add in milk, butter, and honey,
Add the egg mixture to the bowl of dry ingredients and stir until the ingredients are just mixed.
Stir in corn kernels, onion, jalapeño pepper, and shredded cheese.
Spread the mixture in your prepared skillet.
Bake for 35-40 minutes, or until the cornbread is lightly golden around the edges and tests done in the center with a wooden pick.
Allow it to rest for 10 minutes before cutting into it.
Enjoy!
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Cheddar Jalapeño Cornbread
Ingredients
- 1 c unbleached all purpose flour
- 1 c cornmeal
- 1/4 c whole wheat flour
- 2 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry sage
- 3 eggs
- 1 c whole milk
- 1/4 c butter, melted
- 2 Tb honey
- 1 c frozen whole kernel corn
- 1 c sharp cheddar cheese, grated
- 1 jalapeño pepper, deseeded and minced
- 1/2 c onion, finely diced
For the Skillet
- 1 Tb butter
Instructions
- To begin, preheat your oven to 375°(F).
- Grease a 10 inch cast iron skillet with a good layer of butter. Set aside for now.
- In a mixing bowl, combine all purpose flour, cornmeal, whole wheat flour, baking powder, salt, and seasonings. Stir together and set aside for now.
- In another bowl, beat your eggs.
- Add in the milk, butter, and honey,
- Add the egg mixture to the bowl of dry ingredients and stir until the ingredients are just mixed.
- Stir in the corn kernels, onion, jalapeño pepper, and shredded cheese.
- Spread the mixture in your prepared skillet.
- Bake for 35-40 minutes, or until the cornbread is lightly golden around the edges and tests done in the center with a wooden pick.
- Allow it to rest for 10 minutes before cutting into it.
- Enjoy!
Equipment Used
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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