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Buttermilk Jalapeño Cheddar Cornbread (Dolly Parton Favorite)

This buttermilk jalapeño cheddar cornbread is about to become your new obsession, and honestly, it should be illegal how good it smells while baking.

The combination of tangy buttermilk, sharp cheddar cheese, and spicy jalapeños creates a flavor explosion that’ll make you question every other cornbread recipe you’ve ever tried.

What makes this recipe absolutely magical is the cast iron skillet technique that creates impossibly crispy edges while keeping the center perfectly moist and tender.

The creamed corn adds an unexpected sweetness that balances the heat from the jalapeños and cayenne pepper, creating layers of flavor that’ll have people begging for your secret.

And let’s talk about that honey butter situation – it’s basically liquid gold that transforms each bite into pure comfort food heaven.

This is the kind of cornbread that makes you feel like a Southern cooking legend, even if you’re just standing in your kitchen wearing yesterday’s pajamas.

Ingredients

For the Cornbread

1 ½ cups (216 grams) fine yellow cornmeal, plus more if needed
1 cup (125 grams) all-purpose flour
2 ½ teaspoons Diamond Crystal kosher salt
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cayenne pepper
1 cup (4 oz) freshly grated sharp cheddar cheese
2 tablespoons (42 grams) honey
¾ cup (180 grams) buttermilk, room temperature
½ cup (120 grams) sour cream, room temperature
2 large eggs, room temperature
¾ cup (188 grams) canned creamed yellow corn
1 large jalapeño, finely diced

For the Pan Coating

1 tablespoon European-style salted butter
1 tablespoon vegetable oil

For the Honey Butter

¼ cup (57 grams) European-style salted butter, room temperature
1 ½ tablespoons (32 grams) honey

Instructions

Preparation

1 Preheat your oven to 425°F (220°C) and immediately place a 10-inch cast iron skillet inside to heat up. This preheating step is crucial for achieving those signature crispy edges that make this cornbread legendary.
2 While the oven heats, finely dice your jalapeño using a sharp knife on a cutting board. If you’re using a block of cheddar cheese, grate it fresh using a microplane grater or box grater – freshly grated cheese melts better and creates superior texture compared to pre-shredded varieties.

Making the Dry Mixture

3 In a large mixing bowl, whisk together the fine yellow cornmeal, all-purpose flour, kosher salt, baking powder, baking soda, and cayenne pepper until evenly combined. The whisking ensures even distribution of leavening agents, which is critical for uniform rise.
4 Add the freshly grated sharp cheddar cheese to the dry ingredients and toss with a fork or your hands to coat each piece with flour. This coating prevents the cheese from sinking to the bottom during baking and ensures even distribution throughout the cornbread.
5 Create a well in the center of your dry ingredients using a spoon or your fist. This well technique allows for better incorporation of wet ingredients without overmixing, which can lead to tough cornbread.

Preparing the Hot Skillet

6 Carefully remove the hot cast iron skillet from the oven using oven mitts – it will be extremely hot. Add the tablespoon of European-style butter and swirl it around until completely melted. The butter should sizzle immediately upon contact.
7 Add the tablespoon of vegetable oil to the melted butter and swirl to combine. The oil helps prevent the butter from burning at high heat while still providing that rich, buttery flavor. Return the skillet to the oven to maintain temperature.

Combining Wet Ingredients

8 In a separate medium bowl, whisk together the honey, room temperature buttermilk, sour cream, and eggs until the mixture is smooth and well combined. Room temperature ingredients blend more easily and create a smoother batter.
9 Add the canned creamed corn to the wet mixture and whisk until fully incorporated. The creamed corn adds moisture and subtle sweetness that balances the heat from the jalapeños.

Final Assembly

10 Pour the wet ingredients into the well you created in the dry ingredients. Using a whisk or large spoon, gradually incorporate the dry ingredients into the wet, working from the center outward. Mix until the batter is almost combined but still slightly lumpy.
11 Fold in the diced jalapeños and assess the batter consistency. If it appears too wet or loose, add 2 tablespoons of additional cornmeal and fold gently to combine. The finished batter should be thicker than pancake batter but still pourable.

Baking

12 Remove the hot skillet from the oven and immediately pour in the batter. You should hear vigorous sizzling as the batter hits the hot fat – this creates the crispy bottom crust. Use a silicone spatula to spread the batter into an even layer.
13 Bake for 20-25 minutes until the top is golden brown and the edges look crispy and pull slightly away from the sides. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Finishing

14 Once baking is complete, immediately invert the cornbread onto a plate or cutting board, then flip it right-side up onto a wire cooling rack. This prevents the bottom from becoming soggy and maintains the crispy edges. If the cornbread sticks, run a knife around the edges to loosen it.
15 While the cornbread cools, prepare the honey butter by beating the room temperature butter and honey together with a fork or small whisk until light and fluffy. The mixture should be smooth and easily spreadable.
16 Slice the warm cornbread into wedges and serve immediately with generous dollops of honey butter. The contrast between the spicy, savory cornbread and sweet honey butter is absolutely divine.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

10-inch cast iron skillet – This is non-negotiable for achieving the signature crispy edges and even heat distribution that makes this cornbread special
Digital kitchen scale – Measuring ingredients by weight ensures consistent results every time, especially important for the cornmeal and flour ratios
Large mixing bowls – You’ll need at least two good-sized bowls for keeping wet and dry ingredients separate until the final mixing stage
Wire whisk – Essential for properly combining dry ingredients and creating smooth wet mixtures without lumps

Helpful Upgrades:

Microplane grater – Freshly grated cheese melts more evenly than pre-shredded varieties and creates better texture throughout the cornbread
Silicone spatula – Heat-resistant and flexible, perfect for folding ingredients together without overmixing and for spreading batter evenly in the hot skillet
Instant-read thermometer – While not essential, it can help ensure your oven temperature is accurate for optimal baking results

Nice-to-Have Options:

Stand mixer – If you’re making multiple batches or have limited arm strength, a stand mixer can handle the butter and honey whipping effortlessly
Wire cooling rack – Keeps the bottom of your cornbread crispy by allowing air circulation, preventing sogginess that can occur when cooling on solid surfaces

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace the 1 cup all-purpose flour with ¾ cup almond flour plus ¼ cup tapioca starch for best texture
Add 1 teaspoon xanthan gum if your flour blend doesn’t contain it
Expect a slightly denser texture but equally delicious flavor
Increase baking time by 3-5 minutes as gluten-free batters often need extra time

Dairy-Free Modifications:

Substitute buttermilk with ¾ cup unsweetened almond milk plus 1 tablespoon apple cider vinegar (let sit 5 minutes)
Replace sour cream with ½ cup vegan sour cream or thick coconut cream
Use dairy-free cheddar cheese or nutritional yeast for cheesy flavor
Substitute all butter with vegan butter or coconut oil

Vegan Version:

Replace 2 eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 15 minutes)
Follow all dairy-free substitutions above
Consider adding 1 tablespoon apple cider vinegar for extra tang that mimics buttermilk flavor

Flavor Variations:

Bacon Jalapeño: Add ½ cup crumbled cooked bacon with the jalapeños
Mexican Street Corn: Add ¼ cup cotija cheese, 1 teaspoon chili powder, and lime zest
Herb Garden: Replace jalapeños with 2 tablespoons fresh chives and 1 tablespoon fresh thyme
Sweet Heat: Add 2 tablespoons maple syrup and 1 teaspoon smoked paprika

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This cornbread provides approximately 285 calories per serving when cut into 8 pieces, with a balanced macronutrient profile featuring complex carbohydrates from cornmeal, quality protein from eggs and cheese, and healthy fats from buttermilk and sour cream. Each serving delivers about 8 grams of protein, 32 grams of carbohydrates, and 14 grams of fat, making it a satisfying side dish that provides sustained energy.

Health Benefits of Main Ingredients:
The yellow cornmeal provides essential B vitamins, particularly niacin and folate, plus antioxidants like lutein and zeaxanthin that support eye health. Buttermilk offers probiotics that support digestive health while being lower in fat than regular milk. Sharp cheddar cheese contributes high-quality protein and calcium for bone health, plus vitamin K2 which works synergistically with calcium. Jalapeños contain capsaicin, a compound with anti-inflammatory properties that may boost metabolism and provide pain relief. The creamed corn adds fiber and additional B vitamins, while eggs provide complete protein and choline for brain health.

Dietary Considerations:
This recipe contains gluten (wheat flour), dairy (multiple sources), and eggs, making it unsuitable for those with celiac disease, dairy intolerance, or egg allergies without modifications. The moderate sodium content comes primarily from the cheese and added salt. For portion control, consider cutting into 10-12 smaller pieces rather than 8, reducing calories to approximately 230 per serving while still providing satisfying flavor and nutrition.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Fine yellow cornmeal → Medium-grind cornmeal (creates more texture) or polenta (similar results)
Buttermilk → ¾ cup whole milk + 1 tablespoon lemon juice (let sit 5 minutes for tang)
Sour cream → Greek yogurt (same amount, adds protein) or crème fraîche (richer flavor)
Sharp cheddar → Pepper jack (more heat), Gruyère (nuttier), or smoked cheddar (deeper flavor)
Jalapeño → Poblano peppers (milder), serrano peppers (hotter), or pickled jalapeños (tangier)

Budget-Friendly Swaps:

European-style butter → Regular salted butter (slightly less rich but still delicious)
Fresh jalapeños → Canned diced jalapeños (drain well, use same amount)
Block cheddar cheese → Pre-shredded cheddar (toss with flour to prevent clumping)

Pantry Emergency Substitutions:

Creamed corn → ¾ cup frozen corn kernels + 2 tablespoons heavy cream (blend half for texture)
Honey → Maple syrup or agave nectar (same amounts)
Cast iron skillet → 9-inch round cake pan (grease well, won’t get crispy edges but still tasty)

Pro Tips for Substitutions:

When using different pepper varieties, start with less and taste-test the raw mixture
Store leftover buttermilk in ice cube trays for future baking projects
Freshly grated cheese always melts better than pre-shredded varieties

Make It Diabetes-Friendly

Flour & Carb Modifications:

Replace ½ cup of the all-purpose flour with almond flour to reduce carbs by approximately 15 grams per batch
Substitute ½ cup of cornmeal with ground flaxseed meal for additional fiber and healthy fats
Use sugar-free creamed corn or make your own with fresh corn kernels and unsweetened almond milk
Consider reducing portion sizes to 10-12 pieces instead of 8 to better manage carb intake per serving

Sugar Substitutions:

Replace the 2 tablespoons honey in the batter with 1 tablespoon sugar-free honey substitute or stevia equivalent
For the honey butter, use sugar-free honey alternative or 2 tablespoons softened butter mixed with cinnamon and vanilla extract
The natural sugars in creamed corn can be reduced by using fresh corn kernels blended with unsweetened almond milk

Portion & Timing Tips:

Cut into 12 smaller wedges for approximately 19 grams of carbs per piece
Pair with protein-rich foods like grilled chicken or beans to slow glucose absorption
The fiber from cornmeal helps moderate blood sugar spikes compared to refined flour products
Consider serving as part of a balanced meal rather than as a standalone snack

Total Carb Reduction: These modifications can reduce carbohydrates by approximately 25-30% while maintaining the essential flavors and textures that make this cornbread special.

Perfect Pairing Suggestions

Beverage Pairings:
This spicy, cheesy cornbread pairs beautifully with cold beer, particularly wheat beers or light lagers that complement the corn flavors without competing with the jalapeño heat. For wine lovers, a crisp Sauvignon Blanc or off-dry Riesling provides a refreshing contrast to the rich, spicy flavors. Sweet tea or lemonade offers classic Southern comfort, while buttermilk creates an authentic regional pairing that enhances the tangy flavors in the bread itself.

Side Dish Recommendations:
This cornbread shines alongside slow-cooked chili, barbecue pulled pork, or smoked brisket where its slight sweetness balances smoky, savory meats. Collard greens with bacon provide the perfect bitter contrast to the cornbread’s richness, while black-eyed peas or pinto beans create a complete protein combination. Coleslaw adds refreshing crunch and acidity that cuts through the cornbread’s richness, and grilled vegetables like zucchini or bell peppers complement the jalapeño flavors.

Complete Meal Ideas:
Build a Southern feast by starting with pimento cheese and crackers, followed by fried chicken or catfish with this cornbread, mac and cheese, and green beans. For a Tex-Mex approach, serve alongside beef enchiladas, Mexican rice, and refried beans. The cornbread also makes an excellent base for cornbread stuffing during holiday meals or can be crumbled over chili for added texture and flavor.

Occasion Suggestions:
Perfect for backyard barbecues, potluck dinners, game day gatherings, and holiday meals where comfort food takes center stage. The impressive presentation from the cast iron skillet makes it suitable for dinner parties, while its hearty nature makes it ideal for cold weather meals and Sunday family dinners.

Pro Tips and Troubleshooting

Professional Techniques:
The key to exceptional cornbread lies in the hot skillet method – never skip preheating your cast iron pan, as this creates the signature crispy bottom crust that separates good cornbread from great cornbread. Room temperature ingredients blend more easily and create a smoother batter, so pull your eggs, buttermilk, and sour cream from the refrigerator 30 minutes before cooking. When folding in jalapeños, taste your peppers first – heat levels vary dramatically, and you can always add more but can’t take them out.

Common Mistake Prevention:
Overmixing is the enemy of tender cornbread – stop mixing as soon as ingredients are just combined, even if the batter looks slightly lumpy. Don’t open the oven door during the first 15 minutes of baking, as temperature fluctuations can cause the cornbread to sink in the center. Measure cornmeal properly by spooning it into measuring cups rather than scooping, which can pack it down and create dense, heavy results.

Storage and Reheating:
Store leftover cornbread wrapped in foil at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, wrap in damp paper towels and microwave for 30-45 seconds, or warm in a 300°F (150°C) oven for 10 minutes. For make-ahead convenience, prepare the dry and wet ingredients separately up to 24 hours in advance, then combine and bake when ready to serve.

Scaling and Presentation:
This recipe doubles easily for larger crowds – use two cast iron skillets or a large rectangular baking dish. For elegant presentation, cut into diamond shapes rather than wedges, or use a round biscuit cutter for individual portions. Brush the top with melted butter immediately after baking for extra richness and shine.

This buttermilk jalapeño cheddar cornbread represents everything wonderful about comfort food – it’s approachable enough for beginners yet sophisticated enough to impress experienced cooks. The combination of techniques, from the hot cast iron method to the perfect balance of wet and dry ingredients, creates a cornbread that’s simultaneously familiar and extraordinary. Whether you’re serving it at a casual family dinner or a special occasion, this recipe delivers consistent, crowd-pleasing results that’ll have everyone asking for seconds and the recipe itself.