Jalapeño Cheddar Cornbread with Scallion Butter Recipe
Introduction
This Jalapeño Cheddar Cornbread with Scallion Butter is a delightful twist on a classic Southern favorite. With spicy jalapeños, sharp cheddar, and a touch of sweetness, it’s perfect as a side or snack. The scallion butter adds a fresh, savory finish.
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
- 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.
- Step 2: In a medium bowl, whisk together the cornmeal, flour, baking powder, and kosher salt to combine well. Set aside.
- Step 3: In a large bowl, whisk the eggs, brown sugar, honey, and buttermilk until thoroughly combined.
- Step 4: Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined.
- 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 well incorporated.
- Step 6: Pour the batter into the prepared baking dish, smoothing the top. Optionally, garnish with extra shredded cheese and sliced jalapeños.
- Step 7: Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
- Step 8: For the scallion butter, stir together the softened butter and sliced scallions in a medium bowl. Add flaky sea salt to taste and mix well.
- Step 9: Serve the warm cornbread with a dollop of scallion butter on top. Enjoy!
Tips & Variations
- Remove seeds from jalapeños for milder heat, or leave some seeds for more spice.
- Use smoked cheddar for a deeper flavor twist.
- Fresh corn kernels add sweetness and texture but can be omitted if unavailable.
- For a dairy-free version, substitute buttermilk with a mix of plant milk and lemon juice, and use dairy-free butter alternatives.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving. The scallion butter can be stored separately in the refrigerator for up to 3 days; bring it to room temperature before spreading.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cornbread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures equally. Ensure your baking powder is gluten-free as well.
How can I reduce the spiciness?
Remove all seeds and membranes from the jalapeños before dicing, as these contain most of the heat. You can also reduce the amount of jalapeños or substitute with milder peppers.
Print
Jalapeño Cheddar Cornbread with Scallion Butter Recipe
- Total Time: 50 minutes
- Yield: 9 servings (about 2-inch squares) 1x
Description
This Jalapeño Cheddar Cornbread with Scallion Butter combines a spicy kick from fresh jalapeños with the sharp tang of cheddar cheese in a moist, tender cornbread. The addition of sweet corn kernels and a touch of honey adds delightful sweetness and texture. Topped with a rich scallion butter seasoned with flaky sea salt, this recipe makes for a perfect side dish or snack with a balance of spicy, savory, and buttery flavors.
Ingredients
Cornbread
- 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 & diced
- 1/2 cup fresh whole corn kernels (optional)
- 6 tablespoons unsalted butter, melted & slightly cooled
Scallion Butter
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/4 cup scallions, thinly sliced
- Flaky sea salt, to taste
Instructions
- Prepare the oven and baking dish: Preheat your oven to 400°F (200°C) and line a 9×9-inch baking dish with parchment paper or coat it generously with nonstick spray. This ensures your cornbread will release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and kosher salt until fully combined. Set aside this dry mix for later incorporation.
- Combine wet ingredients: In a large bowl, whisk the eggs, packed brown sugar, honey, and whole buttermilk thoroughly to create a smooth and homogeneous mixture.
- Incorporate dry ingredients: Add the dry ingredients into the wet ingredients bowl. Use a rubber spatula to gently fold them together just until combined, being careful not to overmix to maintain a light texture.
- Add cheese and jalapeños: Fold in the shredded sharp cheddar cheese, diced jalapeños, and optional corn kernels carefully into the batter until evenly distributed.
- Fold in melted butter: Pour the cooled melted butter into the batter, folding once more until fully incorporated. This adds richness and moisture to the cornbread.
- Transfer and garnish: Pour the batter into the prepared baking dish and smooth the top with a spatula. Optionally, garnish with extra shredded cheese and sliced jalapeños for an appealing look and added flavor.
- Bake the cornbread: Place the dish in the oven and bake for 30-35 minutes. The cornbread is done when a toothpick inserted into the center comes out clean and the top is golden brown and set. Let it cool slightly before serving.
- Prepare scallion butter: In a medium bowl, mix the softened unsalted butter thoroughly with the thinly sliced scallions. Stir in flaky sea salt to your taste preference, creating a flavorful compound butter.
- Serve: Serve the warm jalapeño cheddar cornbread slices alongside dollops of scallion butter. Enjoy the perfect balance of spicy, cheesy cornbread with savory butter.
Notes
- For less heat, use only one jalapeño or remove all seeds.
- Buttermilk can be substituted with milk plus 1 tablespoon lemon juice or vinegar to create a similar acidity.
- Using fresh corn kernels is optional but adds nice texture and sweetness.
- Allow the cornbread to cool slightly before slicing to prevent crumbling.
- Scallion butter can be made ahead and stored refrigerated; let soften before serving.
- To make it dairy-free, substitute butter with a plant-based alternative and use a dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: jalapeño cornbread, cheddar cornbread, scallion butter, spicy cornbread, savory cornbread, baked cornbread, quick bread, southern cornbread
