Spicy Jalapeño Cornbread with Monterey Jack and Charred Corn

Why You’ll Love This Recipe

• Balanced sweet-heat: a touch of honey and sugar meets jalapeño warmth.
• Charred corn adds smoky pops of sweetness in every bite.
• Monterey Jack melts into creamy pockets without overpowering the corn flavor.
• Crisp, buttery edges from baking in a preheated cast-iron skillet.

Grocery List

• Produce: 2 jalapeños, 2 ears corn (or 1 1/2 cups frozen corn)
• Dairy: Buttermilk, unsalted butter, Monterey Jack cheese, eggs
• Pantry: Yellow cornmeal, all-purpose flour, granulated sugar, honey, baking powder, baking soda, kosher salt, neutral oil

Full Ingredients

Dry Ingredients

• 1 1/4 cups yellow cornmeal
• 3/4 cup all-purpose flour
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt

Wet Ingredients

• 2 large eggs
• 1 cup buttermilk (well-shaken)
• 2 tbsp honey
• 1/3 cup unsalted butter, melted and slightly cooled

Mix-Ins and Topping

• 1 1/2 cups corn kernels, charred (from about 2 ears fresh or frozen kernels)
• 2 jalapeños, seeded and finely chopped (reserve 6–8 thin rings for topping)
• 1 1/2 cups shredded Monterey Jack (6 oz), divided (reserve 1/4 cup for topping)

For the Pan

• 1 tsp neutral oil (to char corn)
• 1 tbsp unsalted butter (to preheat in the skillet)

Step-by-Step Instructions

Step 1: Preheat the oven and skillet

Place a 10-inch cast-iron skillet on the center rack and heat the oven to 400°F (205°C). Preheating the skillet gives you those irresistible crisp, buttery edges. If using a 9-inch square metal pan, you can preheat it as well, but a cast-iron skillet yields the best crust.

Step 2: Char the corn

Heat 1 tsp neutral oil in a large skillet over high heat. Add the corn kernels in an even layer and cook, stirring only occasionally, until some kernels are deeply browned and slightly blistered, 5–7 minutes. Transfer to a plate to cool slightly. Note: If using frozen corn, add directly from frozen and cook a minute longer to evaporate moisture.

Step 3: Prep jalapeños and cheese

Seed and finely chop the jalapeños (leave some seeds for extra heat if you like). Slice a few thin rings for topping. Shred the Monterey Jack on the large holes of a box grater. Measure out 1 1/4 cups for the batter and reserve 1/4 cup for the top.

Step 4: Make the dry mix

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt until well combined and evenly aerated.

Step 5: Whisk the wet and combine

In a separate bowl, whisk the eggs, buttermilk, honey, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined; a few small lumps are fine. Fold in the charred corn, chopped jalapeños, and 1 1/4 cups shredded Monterey Jack. Let the batter rest for 5 minutes to hydrate the cornmeal.

Step 6: Heat the pan and add the batter

Carefully remove the hot skillet from the oven. Add 1 tbsp butter and swirl until melted and foamy, coating the bottom and sides. Immediately scrape the batter into the skillet, smoothing the top. Sprinkle with the reserved 1/4 cup cheese and arrange jalapeño rings over the surface.

Step 7: Bake, cool, and serve

Bake until the top is golden brown, edges are deeply crisp, and a toothpick inserted in the center comes out clean, 22–25 minutes. The center should register about 200–205°F (93–96°C). Cool in the skillet for 10 minutes before slicing into 12 squares or wedges. Serve warm alongside chili or BBQ.

Pro Tips

• Resting the batter for 5 minutes lets the cornmeal hydrate, giving a tender, moist crumb.
• Preheating the skillet is key for a crunchy, caramelized crust; do not skip.
• For more heat, keep some jalapeño seeds or add a pinch of cayenne to the dry mix.
• Char the corn well; deep browning adds a smoky, sweet flavor that stands out in every bite.
• Grate your own Monterey Jack for the best melt; pre-shredded cheese can be drier.

Variations

• Bacon and Cheddar: Swap Monterey Jack for sharp cheddar and fold in 1/2 cup crisp crumbled bacon.
• Green Chile and Cumin: Add 1/2 cup chopped roasted green chiles and 1/2 tsp ground cumin to the dry mix.
• Honey-Butter Glaze: Warm 1 tbsp honey with 1 tbsp butter and brush over the cornbread as soon as it comes out of the oven.

Storage & Make-Ahead

Store cooled cornbread tightly covered at room temperature for up to 2 days or refrigerate up to 4 days. Reheat slices in a 325°F (165°C) oven for 8–10 minutes to re-crisp edges. Freeze tightly wrapped squares for up to 2 months; thaw overnight in the fridge, then reheat as above. You can char the corn and prep the jalapeños up to 2 days in advance. For best rise, mix the batter just before baking.

Nutrition (per serving)

Approximate per piece (1/12): 280 calories; 13 g fat; 30 g carbohydrates; 2 g fiber; 7 g sugar; 8 g protein; 370 mg sodium.