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Cheesy Spicy Cornbread
recipe
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London
Cheesy Spicy Cornbread
Laila Mirza
Laila Mirza
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$1.00
A deliciously moist and spicy cornbread recipe, adapted from Sally’s Baking Addiction, guaranteed to impress at any gathering.
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You Need

0:45
  • 120g fine cornmeal
  • 125g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 4 tbsp melted and cooled butter
  • 4 tbsp vegetable oil
  • 50g sugar
  • 45 ml honey (3 tbsp)
  • 1 large egg (room temp)
  • 240 ml buttermilk room-temp (or 240 ml whole milk with 1 tbsp lemon juice or vinegar mixed in)
  • 350 grams shredded strong cheddar
  • pickled jalapenos
  • 2-3 jalapenos (1 sliced into rounds and the other 2 diced)
  • 1/4 vinegar
  • 1/4 cup water
  • 1/2 tbsp sugar
  • 1/2 tsp salt

    • How To

    1. Preheat your oven to 400 F or 205 C. Butter a square 9-inch baking pan liberally. I don’t line it as I like the dark color it gives the cornbread but you can line yours with baking parchment if you prefer.
    2. In a pot, mix the water, vinegar, sugar, and salt together. Bring to a boil and let everything dissolve. Then, pour over the diced and sliced jalapenos and let it sit while you do the rest of the prep.
    3. Mix the dry ingredients together in a large bowl.
    4. Mix the wet ingredients (sugar, oil, butter, honey, and egg) together. Then mix in the buttermilk and mix.
    5. Mix the wet and dry ingredients together. Halfway through mixing, add in your cheese and diced pickled jalapenos.
    6. Mix until just combined and transfer into the baking pan. Top with the sliced pickle jalapenos and dab a little oil on each slice so they don’t burn in the oven.
    7. Bake for 20-23 minutes until golden brown and a cake tester comes out clean. Serve warm with some salted butter and a drizzle of the leftover jalapeno pickling liquid.