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Baking recipe · from the recipe book

Cheddar Jalapeño Buttermilk Cornbread Loaf

A golden, tender cornbread loaf with a crunchy cornmeal crust, pockets of sharp melted cheddar and bright jalapeño heat, with a hint of honey.

Cheddar Jalapeño Buttermilk Cornbread Loaf

Ingredients

  • 1½ cups180 gYellow cornmeal, whole-grain
  • 1 cup125 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • 1¼ cups (300 ml)300 gButtermilk, low-fat
  • 2 large100 gEggsat room temperature
  • ⅓ cup70 gUnsalted buttermelted and slightly cooled
  • 2 tbsp40 gHoney
  • 1⅓ cups shredded150 gCheddar cheeseshredded, divided
  • 3 whole42 gJalapeñoseeded and finely diced, divided
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 375°F (190°C). Line a 9x5-inch loaf pan with a parchment sling.
  2. Melt the butter and let it cool slightly. Brush the parchment and pan sides with about 1 teaspoon of the melted butter, keeping the rest for the batter.
  3. Prepare the add-ins: shred the cheddar and set aside one quarter of it for the top. Seed and finely dice the jalapeño and set aside one quarter of the jalapeño for the top. Slice the green onion.
  4. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda and salt.
  5. In a second bowl, whisk the buttermilk, egg, honey and the remaining melted butter until smooth.
  6. Pour the buttermilk mixture into the cornmeal mixture and stir just until no dry streaks remain.
  7. Fold in the remaining three quarters of the cheddar, the remaining three quarters of the jalapeño and all of the green onion.
  8. Let the batter rest 10 minutes so the cornmeal hydrates, then scrape it into the pan and smooth the top.
  9. Scatter the reserved quarter of the cheddar and the reserved quarter of the jalapeño over the top.
  10. Bake 45 to 50 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
  11. Cool in the pan 10 minutes, lift out with the parchment, and cool on a rack at least 20 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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