Tag Archives: Cornbread

Jalapeño Cheddar Cornbread

In case you are not aware of it, there is a fairly new cooking show on the Food Network.  The show is Delicious Miss Brown, hosted by Kardea Brown.  The show debuted on Sunday, July 28th 2019 and is in its second season.

Kardea Brown is a Southern cook born in Charleston, SC.  She is of Gullah/Geechee descent.  The Gullah/Geechee is a term used to describe a distinct group of African Americans living in the coastal region of South Carolina.  Source is Food Network.

The food she makes on her show reflects this heritage.  Miss Brown prepared this cornbread recipe from an episode titled Fishing and Dishing in which she joined her brother on an unsuccessful fishing expedition (didn’t catch any fish).

I hope that you will check out her series.  She explains the preparation and cooking methods in such a fun way and shares recipes that are part of her family and culture.  Her show will remind you of how the Food Network used to be: about cooking instead of the all too many competition cooking shows.

This Jalapeño Cheddar Cornbread is not your typical Southern cornbread but it is still delicious.  It has a crispy crust, tang from the buttermilk, and slight sweetness from the honey.

Jalapeño Cheddar Cornbread

  • Servings: 6
  • Difficulty: easy
  • Print

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon seasoned garlic powder
6 tablespoons unsalted butter
1 cup buttermilk
1/4 cup honey
2 large eggs
1/4 cup chopped jalapeños
1 cup shredded Cheddar cheese

Preheat the oven to 375 degrees F.

Combine the cornmeal, flour, baking soda, salt, and garlic powder in a medium bowl.  Mix well and set aside.

Melt the butter in a large pan or cast-iron skillet over medium-high heat.  Transfer the melted butter to a large bowl and allow to cool slightly.  Add the buttermilk, honey, and eggs.  Whisk until blended.  Stir in the jalapeños and the Cheddar cheese.  Add the cornmeal mixture and mix until very few lumps remain.

Pour the batter into the hot skillet and bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Transfer to a wire cooling rack and allow to cool before slicing.  Serve with butter.

Notes:
1.  The Delicious Miss Brown show is on Sundays 12/11c on the Food Network.
2.  Recipe adapted from Kardea’s Sweet Jalapeño Cheddar Cornbread recipe and can be found here.  
3.  I used canned diced jalapeños for this recipe.

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