Print

Savory Grilled Jalapeño Cheddar Cornbread

grilled jalapeño cheddar cornbread - featured image
Print Recipe

A smoky, spicy, and cheesy cornbread grilled to perfection, ideal for BBQ nights and packed with fresh jalapeños and sharp cheddar.

Ingredients

Scale
  • 1 cup (120g) cornmeal, preferably stone-ground
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 4 tablespoons (60g) unsalted butter, melted
  • 1 cup (240ml) milk, whole preferred or 2%
  • 2 large eggs, room temperature
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 2 medium fresh jalapeños, seeded and finely diced
  • Optional: 1/2 cup (60g) chopped green onions or fresh cilantro

Instructions

  1. Preheat the grill to medium heat, around 350°F (175°C). If using charcoal, let the coals burn down to a steady heat with no large flames.
  2. Melt 2 tablespoons of butter in a 9-inch cast iron skillet directly on the grill to coat the bottom and sides, about 5 minutes.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until evenly combined.
  4. In a separate bowl, whisk eggs, milk, and remaining 2 tablespoons melted butter until smooth.
  5. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.
  6. Fold in shredded sharp cheddar cheese and diced jalapeños (plus green onions or cilantro if using). The batter should be thick but pourable.
  7. Pour the batter carefully into the hot, buttered skillet on the grill and spread evenly with a spatula.
  8. Grill with the lid closed for 25–30 minutes. Avoid opening the lid frequently. The cornbread is done when edges are golden brown, the center springs back when lightly pressed, and a toothpick inserted comes out clean.
  9. Remove the skillet using grill mitts and let the cornbread cool for 10 minutes before slicing to allow it to set.

Notes

Butter the skillet well to prevent sticking and create a crispy crust. Adjust jalapeño seeds to control heat level. Use freshly shredded sharp cheddar for best melt and flavor. If the top browns too quickly, lower the heat or move skillet to a cooler part of the grill. Batter can be prepared up to 4 hours ahead and refrigerated.

Nutrition

Keywords: grilled cornbread, jalapeño cornbread, cheddar cornbread, BBQ side dish, spicy cornbread, grilled bread, summer recipes

Find it online: https://siennaspoon.com/savory-grilled-jalape-n-o-cheddar-cornbread-recipe-for-easy-bbq-nights/