Baking Great Bread at HomeSweet, Spicy, Cheesy Cast Iron Cornbread
BeginnerJalapeño Cheddar Cornbread | Baking Great Bread atHome
by Henry Hunter Jr.
The cornbread that turns a bowl of chili into a whole experience.
Rise Time
About 45 minutes
Bake Time
22–28 min
Yield
9-12 pieces from a cast iron skillet or 9x9 baking dish
Perfection is not required
"This is the recipe people ask you for. The one that disappears first at the cookout."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Take everything you love about Southern cornbread and turn the volume up. Sharp cheddar and fresh jalapeños in every bite, with just enough honey to balance the heat. I include a heat guide so you can dial it from 'I just want a hint of pepper' to 'I want to feel something.'
Equipment Needed
Ingredients
Cornbread Batter
The Good Stuff
Honey Butter Finish (Optional)
Prep Your Skillet and Ingredients
Grate the cheese yourself. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting properly. Five minutes with a box grater makes a real difference.
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Preheat
Set oven to 400°F (200°C). If using , place the skillet in the oven to preheat. If using a baking dish, just grease it and set aside.
Prep Jalapeños
Slice jalapeños in half lengthwise. Use a spoon to scrape out seeds and white membranes (for mild). Dice into small pieces. Reserve a few thin slices for the top if you want that look.
Grate Cheese
Grate the cheddar on the large holes of a box grater. Reserve about 2 tablespoons for sprinkling on top.
Slice Scallions
Thinly slice the green and white parts.
Mix the Batter
Same rules apply: mix until just combined, no more.
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Dry Ingredients
Whisk together the , flour, sugar, , , and salt in a large bowl.
Wet Ingredients
In a separate bowl, whisk the eggs, , melted butter, and honey until smooth.
Combine
Pour wet into dry and stir until about 50% combined. Add the grated cheese, diced jalapeños, and sliced scallions. Fold gently until everything is just incorporated. The batter will be thick.
Shaping
Shaping Options
Choose your shape based on your equipment.
Skillet Wedges or Square Pieces
Cast iron: wedges. Baking dish: squares.
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Cornbread Muffins
Grease a 12-cup muffin tin. Fill ¾ full. Bake at 400°F for 15-18 minutes. More surface area means more cheesy, crispy crust.
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The Final Step
Bake
Same hot-skillet technique as classic cornbread. The cheese on the bottom and edges gets golden and crispy.
Baking Methods
Butter the hot skillet, pour batter, top with cheese and jalapeños. Bake 22-28 minutes.
Equipment: 10-inch cast iron skillet, preheated
Prep Skillet
Remove hot skillet from oven, add 2 tbsp butter, swirl to coat. Pour batter in (it should sizzle).
Top It
Scatter reserved cheese, a few jalapeño slices, and scallion greens over the top.
Bake
Bake for 22-28 minutes until golden brown, edges pulling from the sides, and a toothpick comes out with just a few moist crumbs.
Honey Butter
While it bakes, mash together the softened butter, honey, and flaky salt. Serve alongside warm cornbread.
Cool
Rest 10 minutes before cutting.
Nutrition Facts
Per 1 piece (about 90g) • servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
1 day (the jalapeños and cheese mean it should go in the fridge sooner than plain cornbread)
Refrigerated
Up to 5 days, wrapped tightly
Frozen
Up to 3 months. Wrap pieces individually.
Refresh
Reheat in a 350°F (175°C) oven for 10 minutes
Your Feedback
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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