White Cheddar And Jalapeño Cornbread Recipe

Preheat the oven to 400°F (205°C). Place a 9-inch cast-iron skillet or an equivalent ovenproof baking dish in the oven while it preheats so the skillet becomes hot.

If using frozen or refrigerated shredded cheddar, allow it to come closer to room temperature to prevent clumping in the batter.

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until evenly distributed.

In a separate bowl, whisk the buttermilk and eggs until combined. Whisk in the melted butter. If the melted butter causes the mixture to cool too much and thicken, stir in up to 2 tablespoons of whole milk to reach a pourable consistency.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — some small lumps are okay. Do not overmix.

Fold in the shredded white cheddar, diced jalapeño (taste one first if you want milder heat), and chopped green onions if using. Reserve a small handful (about 2 tablespoons) of cheddar to sprinkle on top before baking.

Carefully remove the hot skillet from the oven (use oven mitts). Add the 2 tablespoons of unsalted butter and swirl to coat the bottom and sides as it melts. Pour the batter into the hot, buttered skillet, spreading it into an even layer. Sprinkle the reserved cheddar over the top.

Return the skillet to the oven and bake for 18–22 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If using a glass or ceramic 9x9 pan instead of an oven-heated skillet, bake for 20–25 minutes.

Remove the cornbread from the oven and let it cool in the skillet for 5 minutes so it sets slightly. While still warm, brush the top with a little additional melted butter if desired.

Slice into wedges (if using a skillet) or squares. Drizzle approximately 2 tablespoons of honey evenly over the warm cornbread so it seeps into the top. Serve immediately while warm with extra butter and honey on the side.