There is just NOTHING better than warm, fresh bread – ya know? It’s just so cozy and comforting. And with a slather of butter and honey? Or jam? Or olive oil & balsamic vinegar? Yeeeeesssss.
I’ve been making this jalapeño cheddar cornbread by Martha Stewart for YEARS. It has always been my go-to. I thought I’d try to create a healthyish version of it with whole wheat flour & it turned out SO well! It’s super tender, a little cheesey, a little kicky (from that fresh jalapeño action), sweetened with a touch (or, well, maybe a glob?) of honey and completely addicting.
I was worried it would be horribly dry & crumbly, but it’s still super moist thanks to the butter, buttermilk, & cheese ? I’ve been LOVING Organic Valley’s dairy products lately – all of their milk comes from grass-fed, pasture-raised cows & is produced without added chemicals, preservatives, hormones, etc. Only good stuff. Dairy is kind of a hot subject right now, nutritionally & ethically, and has been for quite some time. For me & my body, I can handle it in moderation, and always choose to buy the best quality possible. And I don’t say that to sound snobbish or uppity….it’s just something that’s important to me and I genuinely believe it makes a difference! Put your money where your passions are – and for me, that’s investing in quality food. (Important note: none of this is sponsored! I just love sharing the brands and products I love with you guys.)
This cornbread can be made in either an 8×8 pan or a 10 inch cast iron skillet – I love the cast iron skillet version because, 1) I’m obsessed with my cast iron !!! and 2) it develops a gorgeous crust on the cornbread. If you have a cast iron and feel like it’s past the point of no return/you’ve neglected it in the past/you don’t know what to do with it – check out these two articles by Serious Eats! It really helped me awhile back when I had seasoned my pan incorrectly and thought I’d ruined it. There’s a common misconception that cast iron pans are a lot of work, but it’s false! A good round of initial seasoning and proper care and maintenance afterward will ensure a fabulous nonstick pan for LIFE ?
As far as substitutions go for this recipe to fit certain dietary needs….I don’t really recommend any. As always, I write my recipes a very certain way and when you deviate from what’s written, I can’t guarantee what will happen to the final product (and more importantly – how it will taste.) However, if you need to make it gluten-free, I’d try subbing the whole wheat flour for a gluten free 1:1 flour and see how that goes. I love the one by Bob’s Red Mill! Going dairy-free gets trickier because we have three different kinds of dairy in here – buttermilk, butter, and cheese, so I strongly recommend not going that route. Going egg-free….I’d try either BRM’s egg replacer or flax eggs, though the eggs in this recipe are integral for rise, moisture, & richness. All of that being said – if you try any of the above substitutions, let me know!
I hope you love this cornbread! With a pat of butter, drizzle of honey, and sprinkle of flaky salt it is out of this WORLD! I literally ate half the pan the first time I made it. Seriously. Is it a problem?! Nope! ?
- ½ c organic salted butter, melted
- ¼ c + 2 T honey
- 1 c organic lowfat buttermilk
- 3 large eggs
- 1½ c whole wheat flour (I love the organic sprouted version by One Degree Organics)
- 1 c cornmeal
- 1½ t baking powder
- 1 t fine sea salt
- ½ t baking soda
- 1 heaping cup grated organic sharp cheddar cheese
- 1 jalapeno, seeded & diced (wear gloves!!)
- Preheat oven to 400. Rub a 10 inch cast iron skillet with oil, or lightly grease an 8x8 pan.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda.
- In another large bowl, combine melted butter, honey, buttermilk, and eggs. Whisk until smooth.
- Pour the wet into the dry and stir just until fully incorporated. Fold in the cheese and jalapeno.
- Pour into the prepared skillet and smooth the surface. Bake for 25-30 minutes, until golden brown & a toothpick inserted in the center comes out clean. Best served warm!