Cheesy Jalapeno Cornbread



  • 3 cup flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 2 cup warmed milk
  • 1 cup melted butter (2 sticks)
  • 3 eggs
  • 2 cup shredded, sharp, cheddar, cheese
  • ¼ cup chopped pickled jalapenos

Honey butter

  • ½ cup honey
  • ½ cup softened butter


  1. Combine all the dry ingredients in a bowl and set aside. In a separate bowl, combine the wet ingredients, excluding the cheese and jalapenos. If you have a kitchen aid, use your paddle attachment with the rubber scraper, and combine the wet and dry ingredients. If you do not have a Kitchenaid, simply whisk together both sets of ingredients.
  2. Fold in cheddar cheese and chopped jalapenos. Pour batter into a greased pan, or a seasoned cast iron skillet. Let rest for 20 minutes.
  3. Preheat the oven to 350 degrees while the batter sits. After 20 minutes, cook cornbread for 25-30 minutes or until golden brown.
  4. While cornbread is baking, whip together honey and butter using electric mixer.
  5. Serve warm slices of cornbread topped with honey butter and pulled pork!

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