The BEST Jalapeno Cheddar Cornbread Recipe

Introduction

Today, we're taking your barbecue to the next level with a side dish that's as delicious as it is iconic: Jalapeño Cheddar Cornbread, cooked to perfection on the grill. This recipe combines the classic comfort of cornbread with the zesty kick of jalapeño and the rich, savory goodness of cheddar cheese. It's a side that promises to elevate any barbecue from good to unforgettable.

Ingredients

To whip up this mouthwatering cornbread, you'll need:

• 1 and 1/4 cups of yellow cornmeal
• 3/4 cup of all-purpose flour
• 2 teaspoons of baking soda
• 1 teaspoon of fine salt
• 8 ounces of sharp cheddar cheese, grated
• 1 jalapeño, seeded and diced, plus additional slices for topping
• 1 cup of buttermilk (full-fat recommended for added flavor)
• 1/3 cup of whole milk
• 2 whole eggs
• 1/4 cup of honey, plus more for serving
• 1/4 cup of melted butter, plus 4 tablespoons for the skillet

Preparation Steps

1. Preheat your Grill: Set your grill to 425 degrees Fahrenheit. If you're using a grill that doesn't have a deflector plate, consider using the oven or adjusting your setup to prevent direct heat under the skillet.

2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking soda, and salt. Add the grated cheddar cheese and diced jalapeño to the dry mix. This helps distribute them evenly and prevents them from sinking during baking.

3. Prepare Wet Ingredients: In another bowl, whisk together the buttermilk, whole milk, eggs, and honey. Stir in the melted butter.

4. Combine: Pour the wet ingredients into the dry ingredients. Mix until just combined to avoid overworking the batter.

5. Preheat the Skillet: Place 4 tablespoons of butter in the skillet and let it melt and preheat with the grill.

6. Bake the Cornbread: Pour the batter into the hot skillet, smoothing the top with a spatula. Arrange additional jalapeño slices on top. Lower the grill's temperature to 350 degrees Fahrenheit right after placing the skillet on the grill. Bake for approximately 40 minutes or until golden and cooked through.

7. Serving: Let the cornbread cool slightly before slicing. Serve with an extra drizzle of honey for a perfect balance of spicy, savory, and sweet.

Conclusion

This Jalapeño Cheddar Cornbread is not just a side dish; it's a statement. It says that you care about flavor, texture, and the joy of eating something made with love and a little bit of heat. Whether it's a backyard barbecue, a family dinner, or any gathering that calls for good food, this cornbread is sure to impress. The combination of crispy edges from the skillet, the warmth of the cheddar, and the kick of the jalapeño creates a symphony of flavors that makes this dish a surefire hit. So next time you fire up the grill, remember: great barbecue is truly made great by its sides.