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Habanero Pepper Jack Cornbread Recipe

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Spice up your taste buds with this Habanero Pepper Jack Cornbread recipe! This delightful twist on traditional cornbread is a flavor-packed sensation that will ignite your senses. With a perfect balance of heat from jalapenos and creamy richness from pepper Jack cheese, this cornbread is a delightful accompaniment to any meal or a standalone snack. Prepare to savor the irresistible blend of Tex-Mex flavors in every fluffy, golden slice.

slice of peppered cornbread

My husband and I had some people over for dinner the other day and I made a large batch of chili in my Crock Pot. To go with it, I made some cornbread. Then it hit me that I had some Cabot Habanero Cheese and some hot jarred jalapenos and that it would be interesting to make a cornbread using those two ingredients. So, I got to work and made a skillet of peppered cornbread and it was amazing!

Cabot Habanero Cheese

The cheese is a blend of spicy habaneros and aged cheddar cheese. Once baked into the cornbread, you taste a little bit of the cheese and get a kick from the habanero (plus the hot jalapenos). This recipe is a winner at our home.

Ingredients

You need the following ingredients for this spicy cornbread recipe:

  • ¾ cup butter melted and divided
  • 1 cup sour cream
  • ¾ cup buttermilk
  • 2 tablespoons water
  • 2 large eggs lightly beaten
  • 1 ½ cups self-rising cornmeal white
  • ½ cup hot jalapenos drained and chopped
  • ½ stick habanero cheese shredded

Instructions

To make it, start by hand shredding the cheese.

Shredded Habanero Cheese

Next, melt butter in a cast-iron skillet while the oven is preheating. (Be careful not to forget about it so that it doesn’t burn.)  

Combine the remaining melted butter, sour cream, and the next 3 ingredients; add cornmeal, stirring until moistened. Add jalapenos and cheese and mix well. Pour batter into prepared pan.

Baking Time

Bake for 35 to 40 minutes or until golden. Remove the cornbread from the oven when it is golden brown and the center is set (not jiggly). Allow the cornbread to cool for 5- 10 minutes then carefully invert the cornbread onto a plate.

Peppered Cornbread Recipe

This Peppered Cornbread is made with some shredded habanero cheese and is sure to put a little kick into your step.
5 from 10 votes
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 413kcal

Ingredients

  • ¾ cup butter melted and divided
  • 1 cup sour cream
  • ¾ cup buttermilk
  • 2 tablespoons water
  • 2 large eggs lightly beaten
  • 1 ½ cups self-rising cornmeal white
  • ½ cup hot jalapenos drained and chopped
  • ½ stick Habanero Cheese shredded

Instructions

  • Preheat oven to 400 degrees.
  • Grease bottom of a 9-inch round cake pan (or cast iron skillet) with 1 tablespoon melted butter; set aside.
  • Combine remaining melted butter, sour cream and next 3 ingredients; add cornmeal, stirring until moistened. Add jalapenos and cheese and mix well. Pour batter into prepared pan.
  • Bake for 35 to 40 minutes or until golden.

Nutrition

Calories: 413kcal | Carbohydrates: 25g | Protein: 9g | Saturated Fat: 18g | Cholesterol: 118mg | Sodium: 303mg | Fiber: 3g | Sugar: 2g
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slice of peppered cornbread on a plate

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