From the recipe author: I don’t know if it’s just a Southern thing or what, but pass the cornbread my way all day, every day. This cornbread is cheesy and subtly spicy with a buttery, moist bite and sweet and salty notes to undercut the heat of jalapeños. It can be enjoyed on its own or paired alongside a cozy main entree.

But wait, there’s more! I’ve paired this jalapeño cheddar cornbread with quick, homemade scallion butter. That creamy, green onion-loaded salted butter slathered onto the warm cornbread, YUM. Big, bold flavors all over!

To make the jalapeño cheddar cornbread

1. Preheat oven to 400F. Line a 9" x 9" baking dish with parchment paper or coat generously with nonstick spray and set aside.
2. In a medium bowl, combine the cornmeal, flour, baking powder, and salt. Whisk the dry ingredients well to fully combine and set aside.
3. In a large bowl, combine the eggs, brown sugar, honey, and buttermilk. Whisk the wet ingredients very well to thoroughly combine.
4. Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold together until just combined.
5. Add shredded cheese, jalapeños, and corn kernels (if using) to the batter and gently fold in until just combined. Pour the melted butter in and fold once more just until well incorporated.
6. Transfer cornbread batter into the prepared baking dish, using a spatula to smooth the top as needed. If desired, top with extra shredded cheese and sliced jalapeños.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean and top is golden brown and set. Let cool slightly while you make the scallion butter.

To make the scallion butter

1. In a medium bowl, stir together the softened butter and scallions until well combined. Season with flaky salt to desired taste and serve with slices of warm jalapeño cheddar cornbread.

Farm Team Tips

Cornmeal comes in a variety of types and textures, with some going by other names such as polenta, grits, corn flour, or even pre-made cornbread mix. Using finely ground cornmeal, or fine corn meal, in this recipe will give your cornbread a soft and satisfying crumb.

The additional corn kernels offer a delightful texture to this cornbread, but can be skipped if desired.