Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.

Preheat the Oven

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, salt, and shredded cheddar cheese.

Mix Dry Ingredients

In another bowl, beat together the eggs, milk, and melted butter until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced jalapeños.

Combine Mixtures

Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Bake

Allow the cornbread to cool slightly before serving. Serve warm with whipped butter, a sprinkle of sea salt, and a drizzle of honey.

jalapeño cheddar cornbread

Recipe information

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