Jalapeño Cheddar Cornbread


15 minutes prep20 minutes cook
Serves 8–10
Side Dish


  • 12" cast iron skillet or 9x9" casserole dish
  • 2 mixing bowls
  • Whisk


  • 1 cup flour
  • 1 cup cornmeal
  • 2 jalapeño peppers, de-seeded, 1 diced, 1 sliced
  • 1 cup cheddar cheese, shredded
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup salted butter, melted
  • Honey, to drizzle


  1. Preheat oven to 400º F.
  2. Spray cast iron with non-stick spray, or butter the shit out of it.
  3. In mixing bowl, combine flour, cornmeal, diced jalapeño, cheddar cheese, baking powder and salt.
  4. In the other mixing bowl, combine eggs, milk, and melted butter.
  5. Pour wet mix into dry mix, and give it a nice whiskin'.
  6. Pour the mix into cast iron, top with as many jalapeños as you can handle and a drizzle of honey.
  7. Bake 20–25 minutes until the edges are nice and golden brown and the center is set.
  8. Slice it up and serve with a huge bowl of chili.

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