Jalapeño Cheddar Cornbread with Scallion Butter Recipe

Introduction

This Jalapeño Cheddar Cornbread with Scallion Butter is a delightful twist on classic cornbread. It’s savory, slightly spicy with fresh jalapeños, and enriched with sharp cheddar cheese for a melty, flavorful bite. Topped with a creamy scallion butter, it’s a perfect side for any hearty meal or a tasty snack on its own.

Ingredients

• 1 1/4 cup fine yellow cornmeal
• 1 1/3 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3 large eggs
• 1/4 cup packed light or dark brown sugar
• 1/4 cup honey
• 1 1/2 cups whole buttermilk
• 1 cup (4 ounces) sharp cheddar cheese, shredded
• 2 jalapeños, seeds removed and diced
• 1/2 cup fresh whole corn kernels (optional)
• 6 tablespoons unsalted butter, melted and slightly cooled
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/4 cup scallions, thinly sliced
• Flaky sea salt, to taste

Instructions

1. Step 1: Preheat the oven to 400°F and line a 9×9-inch baking dish with parchment paper or coat it generously with nonstick spray. Set aside.
2. Step 2: In a medium bowl, whisk together the cornmeal, flour, baking powder, and kosher salt until well combined. Set aside.
3. Step 3: In a large bowl, whisk the eggs, brown sugar, honey, and buttermilk until thoroughly mixed.
4. Step 4: Add the dry ingredients to the wet ingredients and fold together gently with a rubber spatula until just combined.
5. Step 5: Fold in the shredded cheddar cheese, diced jalapeños, and corn kernels if using. Then pour in the melted butter and fold once more until incorporated.
6. Step 6: Pour the batter into the prepared baking dish and smooth the top. Optionally, sprinkle extra shredded cheese and sliced jalapeños on top for garnish.
7. Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cornbread is golden brown. Allow to cool slightly before serving.
8. Step 8: For the scallion butter, stir the softened butter and thinly sliced scallions together in a medium bowl. Season with flaky sea salt to taste.
9. Step 9: Serve the warm jalapeño cheddar cornbread with a generous spread of scallion butter. Enjoy!

Tips & Variations

• For a milder version, reduce the number of jalapeños or remove all the seeds to lessen the heat.
• Add a handful of cooked bacon bits to the batter for an extra smoky flavor.
• Use smoked cheddar to add a deep, smoky taste to the cornbread.
• Fresh corn kernels bring a juicy burst; canned corn can be used if fresh is unavailable, just drain well.
• Let the cornbread cool completely before slicing for cleaner pieces.

Storage

Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the oven or microwave. Store scallion butter separately in an airtight container in the fridge and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds tang and tenderness to the cornbread. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/2 cups of milk and letting it sit for 5 minutes before using.

How spicy is this cornbread?

The jalapeños add a moderate heat that can be adjusted by removing seeds or reducing the amount used. If you prefer less spice, use only one jalapeño or omit the seeds entirely.