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Crispy Grilled Jalapeño Cheddar Cornbread

crispy grilled jalapeño cheddar cornbread - featured image
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A crispy, cheesy, and smoky grilled cornbread with a gentle jalapeño heat, perfect for BBQs and casual dinners.

Ingredients

Scale
  • 1 cup (120g) medium grind cornmeal
  • 3/4 cup (90g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk or 2%
  • 1 large egg, room temperature
  • 1/4 cup (56g) unsalted butter, melted
  • 1 cup (about 100g) sharp cheddar cheese, shredded
  • 1–2 fresh jalapeños, finely diced (seeds removed for milder heat)
  • Optional: 1/2 cup fresh corn kernels
  • Optional: pinch of smoked paprika
  • Optional: chopped green onions

Instructions

  1. Preheat your grill to medium heat, around 350°F (175°C). If using charcoal, wait until coals are covered with gray ash.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
  3. In a separate bowl, whisk milk, egg, and melted butter until combined.
  4. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined; a few lumps are okay. Avoid overmixing.
  5. Fold in shredded cheddar cheese and diced jalapeños. Add optional corn or green onions if using.
  6. Lightly grease a 9-inch cast iron skillet or grill-safe pan with butter or oil, then pour in the batter and smooth the top gently.
  7. Place the skillet on the grill grates, close the lid, and cook for 20-25 minutes. Check at 15 minutes for a golden, crisp crust on bottom and edges.
  8. Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s done. If not, cook a few more minutes, watching to prevent burning.
  9. Remove skillet from grill using oven mitts and let cornbread cool in skillet for 10 minutes to set.
  10. Slice into wedges and serve warm. Optionally, spread honey or butter on top.

Notes

Let the batter rest for 5 minutes before grilling to allow cornmeal to absorb moisture. Use fresh jalapeños for best flavor. Avoid overmixing to keep cornbread tender. If browning too fast, lower grill heat and cover with foil. Season cast iron skillet regularly for non-stick surface. Can bake in oven at 375°F for 25 minutes and broil 2-3 minutes if no grill is available.

Nutrition

Keywords: cornbread, grilled cornbread, jalapeño, cheddar, BBQ side dish, smoky cornbread, easy cornbread recipe

Find it online: https://lucydishes.com/crispy-grilled-jalape-n-o-cheddar-cornbread-recipe-easy-perfect-for-bbqs/