{"id":32406,"date":"2025-09-11T19:46:57","date_gmt":"2025-09-11T12:46:57","guid":{"rendered":"https:\/\/9amchef.com\/?p=32406"},"modified":"2025-09-11T19:46:57","modified_gmt":"2025-09-11T12:46:57","slug":"jalapeno-cheddar-cornbread","status":"publish","type":"post","link":"https:\/\/9amchef.com\/jalapeno-cheddar-cornbread\/","title":{"rendered":"Jalape\u00f1o Cheddar Cornbread"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Here’s a fun twist on traditional cornbread: sweet and spicy Jalape\u00f1o Cheddar Cornbread! The combination of cheddar and jalape\u00f1os adds a burst of flavor that’s perfect for Thanksgiving dinner or alongside a warm bowl of chili. Get ready for the softest, moistest cornbread you’ve ever tasted!<\/p>\n\n\n\n

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Jalape\u00f1o Cheddar Cornbread<\/h2>\n\t\t

\n\t\t\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
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  • 1 1\/3 cups all-purpose flour<\/li>
  • 2\/3 cup yellow cornmeal<\/li>
  • 1 1\/4 teaspoons salt<\/li>
  • 1 tablespoon baking powder<\/li>
  • 1\/2 teaspoon baking soda<\/li>
  • 1\/2 cup granulated sugar<\/li>
  • 1\/3 cup light brown sugar<\/li>
  • 1\/2 cup unsalted butter (melted and browned)<\/li>
  • 2 large eggs<\/li>
  • 1 cup buttermilk<\/li>
  • 3 tablespoons heavy cream<\/li>
  • 1 cup sharp cheddar cheese (shredded)<\/li>
  • 2 jalape\u00f1os (diced and seeds removed)<\/li><\/ul>

    **Honey Butter:**<\/h4>
    • 1\/4 cup unsalted butter (melted)<\/li>
    • 3 tablespoons honey<\/li>
    • Optional: flaky sea salt<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. Preheat the oven to 375\u00b0F.<\/li>
      2. Line an 8 x 8 or 9 x 9 baking pan with parchment paper or grease it to prevent sticking.<\/li>
      3. Begin by browning the butter. Heat the butter in a pan over medium heat for 5 to 6 minutes until it browns. Be careful not to burn it. Transfer to a bowl and let it cool.<\/li>
      4. In a large mixing bowl, whisk together the flour, cornmeal, salt, baking powder, baking soda, granulated sugar, and brown sugar.<\/li>
      5. Add the eggs, buttermilk, heavy cream, and browned butter to the bowl. Whisk until smooth.<\/li>
      6. Fold in the cheddar cheese and diced jalape\u00f1os using a rubber spatula.<\/li>
      7. Transfer the batter to the prepared baking pan and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.<\/li>
      8. While the cornbread bakes, make the honey butter by mixing melted butter and honey in a small bowl.<\/li>
      9. Once the cornbread is done, let it cool for 10 to 15 minutes, then slice and brush the top with honey butter. Optionally, sprinkle with flaky sea salt.<\/li>
      10. Enjoy warm!<\/li><\/ol>\t<\/div>\n\t
        \n\t\t
          \n
        • If using a skillet, preheat it in the oven, add butter, then pour in the batter and bake.<\/li>\n
        • Adjust jalape\u00f1o seeds for desired spice level.<\/li>\n
        • For extra kick, try using hot honey in the honey butter\u2014it’s delicious!<\/li>\n<\/ul>\n\t<\/div>\n\t
          \n\t\t
          Appetizer<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
          \n\t

          Jalape\u00f1o Cheddar Cornbread<\/h2>\n\t\t

          \n\t\t\t<\/p>\n\t

          \n\t\t\t<\/div>\n\t
          \n\t\t
          • 1 1\/3 cups all-purpose flour<\/li>
          • 2\/3 cup yellow cornmeal<\/li>
          • 1 1\/4 teaspoons salt<\/li>
          • 1 tablespoon baking powder<\/li>
          • 1\/2 teaspoon baking soda<\/li>
          • 1\/2 cup granulated sugar<\/li>
          • 1\/3 cup light brown sugar<\/li>
          • 1\/2 cup unsalted butter (melted and browned)<\/li>
          • 2 large eggs<\/li>
          • 1 cup buttermilk<\/li>
          • 3 tablespoons heavy cream<\/li>
          • 1 cup sharp cheddar cheese (shredded)<\/li>
          • 2 jalape\u00f1os (diced and seeds removed)<\/li><\/ul>

            **Honey Butter:**<\/h4>
            • 1\/4 cup unsalted butter (melted)<\/li>
            • 3 tablespoons honey<\/li>
            • Optional: flaky sea salt<\/li><\/ul>\t<\/div>\n\t
              \n\t\t
              1. Preheat the oven to 375\u00b0F.<\/li>
              2. Line an 8 x 8 or 9 x 9 baking pan with parchment paper or grease it to prevent sticking.<\/li>
              3. Begin by browning the butter. Heat the butter in a pan over medium heat for 5 to 6 minutes until it browns. Be careful not to burn it. Transfer to a bowl and let it cool.<\/li>
              4. In a large mixing bowl, whisk together the flour, cornmeal, salt, baking powder, baking soda, granulated sugar, and brown sugar.<\/li>
              5. Add the eggs, buttermilk, heavy cream, and browned butter to the bowl. Whisk until smooth.<\/li>
              6. Fold in the cheddar cheese and diced jalape\u00f1os using a rubber spatula.<\/li>
              7. Transfer the batter to the prepared baking pan and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.<\/li>
              8. While the cornbread bakes, make the honey butter by mixing melted butter and honey in a small bowl.<\/li>
              9. Once the cornbread is done, let it cool for 10 to 15 minutes, then slice and brush the top with honey butter. Optionally, sprinkle with flaky sea salt.<\/li>
              10. Enjoy warm!<\/li><\/ol>\t<\/div>\n\t
                \n\t\t
                  \n
                • If using a skillet, preheat it in the oven, add butter, then pour in the batter and bake.<\/li>\n
                • Adjust jalape\u00f1o seeds for desired spice level.<\/li>\n
                • For extra kick, try using hot honey in the honey butter\u2014it’s delicious!<\/li>\n<\/ul>\n\t<\/div>\n\t
                  \n\t\t
                  Appetizer<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                  Here’s a fun twist on traditional cornbread: sweet and spicy Jalape\u00f1o Cheddar Cornbread! The combination of cheddar and jalape\u00f1os adds a burst of flavor that’s perfect for Thanksgiving dinner or alongside a warm bowl of chili. Get ready for the softest, moistest cornbread you’ve ever tasted!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311],"tags":[],"class_list":["post-32406","post","type-post","status-publish","format-standard","hentry","category-appetizer","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=32406"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32406\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=32406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=32406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=32406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}