Grilled Jalapeño Cheddar Cornbread
Savoury, spicy, with a touch of sweet, this cornbread features grilled corn and jalapeños, old cheddar cheese, and a drizzle of hot honey for an irresistible twist on a classic favourite. Ideal as a side to your favourite grilled meats or enjoy it on its own as a standalone snack! The addition of grilled corn and jalapenos adds an additional layer of flavour that pairs beautifully with the rich cheddar cheese. And let us not forget the hot honey, which ties everything together with a subtle, sweet heat.
Ingredients
- 2 ears of corn 1 cup, grilled and cooled
- 3 jalapeno peppers grilled, peeled, seeds & membranes removed, then diced (See comment in NOTES below)
- 1 jalapeño fresh, thinly sliced
- 1 ¼ cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup half & half cream 10%
- 2 eggs
- ½ cup butter room temperature and divided
- 1 ⅓ cups old cheddar cheese grated and divided (⅔ cup for the top)
Toppings, optional
- Hot honey
- 1 jalapeño slices
- Parsley leaves or chopped
Instructions
Prepare The Corn and Jalapeños
- Preheat your grill to medium-high heat.
- Drizzle the jalapeños and corn with olive oil. Season with salt, pepper. (Add a sprinkle of chili powder or your favourite seasoning on the corn, optional.)
- Place jalapeños and corn on the grill.
- Grill the jalapeños until all sides are well charred and blistered (8 to 12 minutes). Once charred, place them in a small bowl and cover with plastic wrap to sweat. When cooled to touch, peel the charred skin off. Chop finely (with or without seeds according to your heat tolerance) then set aside.
- Grill the corn, turning the ears often so they cook evenly and lightly charred, about 8 to 10 minutes. When cool enough to manage, cut off the kernels. Set aside
Preheat Your Grill and Skillet
- Adjust your grill temperature to 425°F using two zone method, to create indirect heat on half the grill. Place an 11-inch skillet on the indirect half of the grill to heat up while you make the batter.
Mix Dry Ingredients
- In a small bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In a medium bowl, lightly beat the eggs to blend. Add in the corn, half & half and ⅔ cup cheddar cheese, stir to combine.
- In a large bowl, using a mixer or large spoon, mix ¼ cup butter with the sugar. Mix until the sugar has completely incorporated with the butter (2 minutes).
- Add the egg-corn mixture and the jalapeños into the butter-sugar mixture
Combine The Wet and Dry Ingredients
- Add the dry ingredients to the wet ingredients, half at a time, stirring until just combined.
Add To Skillet
- Melt ¼ cup of butter in the preheated skillet. Once the butter is melted, pour the batter into skillet, and spread evenly with a spatula. Sprinkle the remaining ⅔ cup of cheese over the batter and add the jalapeño slices.
Bake the Cornbread
- Place the skillet back on the indirect zone of the grill and close the grill. Cook for 30 to 40 minutes, until a toothpick or knife, inserted in the middle of the cornbread comes out clean and the cornbread is golden brown. For a crispier base, turn on the burners under the skillet to medium heat for two more minutes. Remove from the grill.
- Immediately drizzle the honey over the cornbread. Let cool for at least 15 to 30 minutes before cutting into the cornbread.
For Serving
- Top with parsley & jalapeños and serve with extra hot honey, optional. Enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was!
Video
Notes
If you enjoy an extra kick of spice, do not remove the jalapeño seeds or membrane. That’s how we enjoy it most!
Tried this recipe?Let us know how it was!