This Cheddar Jalapeno Cornbread is kicked up with jalapenos, green chilies, scallions and more! It’s the perfect flavorful side dish to a warm bowl of chili!
Late last week, before the craziness of Halloween set in, we had a chili potluck in our building at work. When I first heard about it I was super excited, since I have quite a few chili recipes up my sleeve. But when I went to sign up to bring something, there were already at least a dozen chili’s on the list. So instead, I decided to bake some cornbread!
I’m new to baking cornbread from scratch, but after my Pumpkin Cornbread was such a success, I decided to give it another go. This cornbread is full of tons of fun, different flavors. It’s perfect for pairing with chili or any hot soup.
The chili lunch was a success! There were a TON of different chili’s, along with cornbread, corn chips, cheese, and desserts. I’ve actually never seen so many crockpots in one place! The cornbread was also a success. Moist and cheesy with just a touch of spice. Everyone loved it. Yum!
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup + 2 tbsp buttermilk (or 1 cup + 1 tbsp milk and 1 tbsp vinegar)
- 1 large egg
- 2 tbsp honey
- ¼ cup scallions, chopped
- 1 cup frozen corn, thawed
- 1 jalapeno pepper, minced
- 1 (4 oz) can chopped green chiles, drained
- 1 cup shredded sharp cheddar cheese
- Preheat oven to 400 degrees. Spray an 8×8 baking dish with nonstick spray.
- Combine cornmeal, flour, baking powder, and salt in large bowl and whisk together.
- In another bowl, whisk the egg, buttermilk, and honey together.
- Add egg mixture to dry ingredients. Stir until just mixed.
- Add onion, corn, jalapeno, green chiles, and cheese and fold into batter until mixed. Pour into baking dish.
- Bake for 25-30 minutes, until golden brown and until a toothpick inserted in the center comes out clean.
- Let the cornbread cool and then remove from the pan and slice.
Enjoy with a big bowl of hot chili, or a slab of melty butter!
Note: Photos updated 1-2-18. Original photo below.