Jalapeño Cornbread
Moist and flavorful cornbread with a creamy jalapeño and cheddar cheese filling, topped with a honey-jalapeño glaze. Perfect spicy-sweet side for barbecues or comfort meals.
Equipment
- 1 baking pan 8-inch or 9-inch, prepared with nonstick spray
- 2 bowls one for dry ingredients, one for wet ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons 1 stick unsalted butter, melted
- 1 ¼ cups whole milk
- ½ cup vegetable oil
- 3 large eggs
- 1 jalapeño pepper finely chopped
- 8 ounces cream cheese
- ½ cup sharp cheddar cheese
- 3 tablespoons honey
Instructions
- Preheat oven to 350°F and grease an 8-inch or 9-inch baking pan with nonstick spray.
- In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, combine melted butter, milk, vegetable oil, and eggs until smooth.
- Gently mix the wet ingredients into the dry ingredients until just combined.
- Fold in finely chopped jalapeño, cream cheese, cheddar cheese, and honey until well mixed.
- Pour half the batter into the prepared pan, dollop the jalapeño cream cheese filling over it, then cover with remaining batter.
- Bake for 40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Notes
- Adjust jalapeño amount to control spiciness level.
- Store leftovers covered at room temperature for up to 2 days.
- Reheat slices gently to maintain moistness.