Jalapeño Cheddar Honey Cornbread Recipe
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Time to read 1 min
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Time to read 1 min
10-15 minutes
35 minutes
8-10
45-50 minutes
Our recipe this month is something a little special.
Our superstar Customer Service Manager, Michelle, has shared her family’s favourite Thanksgiving cornbread. Warm, comforting classic with a delicious twist.
This cornbread is the perfect accompaniment to a Thanksgiving table filled with roasted turkey, creamy mashed potatoes, and all the cosy, comforting flavours of the season. It brings a touch of heat, a hint of sweetness, and just the right amount of Southern charm to round out the meal.
1. Preheat your oven to 180°C (350°F / Gas Mark 4).
2. In a medium bowl, mix together the cornmeal, flour, baking soda, salt, both sugars, the chopped jalapeño and the grated cheese. Set this aside while you prepare the wet ingredients.
3. In a small bowl, whisk the melted butter, honey, buttermilk and eggs until everything is smooth. Pour the wet mixture into the dry and stir gently just until it all comes together. Try not to overmix.
4. Pour the batter into a greased 8×8-inch baking dish, or into a well-seasoned cast iron skillet if you want to add a bit of rustic, Southern charm.
5. Bake for about 35 minutes, or until a toothpick inserted into the centre comes out clean. If the top starts to brown too quickly, tent it with foil. I usually add the foil around the 25-minute mark.
By Annabel Lui
Annabel is the co-founder of Cutter & Squidge and takes inspiration from around the world to create delicious bakes for our blog and collections.
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