The Cornmeal I Keep Coming Back To Crispy edges, melty cheddar, a little jalapeño heat, and brown butter…totally my kind of cornbread.♡ This recipe is a cheesy, slightly spicy riff on my favorite cornbread recipe that so many of you have made and loved over the years.It has that same soft, moist crumb, but this time with plenty of sharp cheddar and fresh jalapeño folded in.

The heat is pretty gentle, especially if you seed the peppers, so it’s still very crowd-friendly.Of course, if you like things spicy, feel free to toss in an extra chile or two.Also, the browned butter is absolutely worth the extra few minutes here.

It adds this nutty, toasty flavor that makes the whole thing taste even richer, while the hot skillet gives you those fantastic golden, crisp edges.Serve it warm alongside a big bowl of chili and, omg, ENJOY.Jalapeño Cornbread Tips This recipe is pretty straightforward, but there are a few little things that make a noticeable difference.

Give it a few minutes before slicing.I know it’s tempting to dive right in, but 10 minutes of cooling gives the crumb a chance to set up and makes the slices much easier to serve.Grate the cheese yourself.

Freshly grated cheddar melts much more smoothly than the pre-shredded stuff, which is usually coated to prevent clumping.I also think the flavor is noticeably better here.Keep an eye on the brown butter.

It can go from perfectly toasted to burned faster than you might expect

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