Breads/ Side Dishes

Healthyish Jalapeño Cheddar Cornbread

Healthyish Jalapeño Cheddar Cornbread

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.)

Healthyish Jalapeño Cheddar Cornbread

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 ?

Healthyish Jalapeño Cheddar Cornbread

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! ?

Healthyish Jalapeño Cheddar Cornbread

Healthyish Jalapeño Cheddar Cornbread
Serves: 1 10-inch skillet or 1 8x8 pan
  • 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!!)
  1. Preheat oven to 400. Rub a 10 inch cast iron skillet with oil, or lightly grease an 8x8 pan.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda.
  3. In another large bowl, combine melted butter, honey, buttermilk, and eggs. Whisk until smooth.
  4. Pour the wet into the dry and stir just until fully incorporated. Fold in the cheese and jalapeno.
  5. 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!


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  • Reply
    September 25, 2017 at 10:05 am

    This sounds so delicious! It’s been way too long since I had cornbread and your recipe sounds simply amazing. Also I totally need to get myself a cast iron skillet- why I haven’t already is beyond me! You’ve convinced me, hah.

    • Reply
      September 25, 2017 at 8:41 pm

      Thanks, Ruby!! Ahhh you MUST get a cast iron skillet – I don’t know what I’d do without mine!

  • Reply
    September 22, 2017 at 8:11 am

    Cornbread is the BEST! You totally have be craving it now. And adding jalapeno?! I never would have thought of that— genius!

    • Reply
      September 24, 2017 at 4:31 pm

      Thanks Liz! Cornbread is so good – total comfort food for me!

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