Looking for a fun summer or fall side dish? Bake up a batch of cornbread…and then finish it on the grill! This Grilled Jalapeno Cornbread is a tasty way to put a twist on the classic!
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But here’s the thing about jalapenos – they don’t have to be all that spicy. In truth, we almost always remove the seeds and the ribs from the jalapenos we use in the kitchen. (One noticeable exception is in the jalapeno margaritas where we do leave some of the seeds/ribs on the jalapenos.) Jalapenos have a great flavor separate from their spicy reputation. Take this Grilled Jalapeno Cornbread for instance. It uses 2 whole jalapenos – but with seeds and ribs removed. There is a mild spiciness to this cornbread, but it won’t send you racing to the kitchen for a glass of milk.
Jalapenos grow quite well here in upstate New York, and we often have 1-2 plants in our summer garden. Jalapenos also freeze really well, and we keep a big freezer bag full of jalapenos in our basement freezer. (In fact, last year we didn’t plant jalapenos in the garden as our freezer bag was bursting at the seams.)
Did you realize that jalapenos actually turn red if you leave them on the plant? Yup, as jalapenos ripen, they change from green to bright red. Does this affect the taste? Well sorta. Red jalapenos can still be quite spicy thanks to the seeds and ribs – in fact, they can be spicier than their green cousins as jalapenos develop more capsaicin the longer they spend on the plant. (Capsaicin is the chemical that gives peppers their heat.) However, red jalapenos will also be sweeter than green ones – similar to the way red bell peppers are sweeter than green bell peppers. Either way, you can control the heat by removing some (or all) of the ribs + seeds.
Grilled Jalapeno Cornbread
If you’ve been following this blog for a while, then you know I like to grill anything and everything. If it can be grilled, I’ll grill it! If it can be smoked, I’ll smoke it! From recipes like smoked peanuts to grilled guacamole, I’m always game to try something new on the grill. And that’s what led to this Grilled Jalapeno Cornbread.
In truth, this cornbread first appeared in our house at the beginning of last fall. We were just beginning soup season, and I had made a batch of cornbread. My grill also happened to be open (it’s almost always open unless it’s snowing outside), and the idea hit that I should toss the cornbread on the grill. Holy cow! This Grilled Jalapeno Cornbread has such an amazing flavor.
I’ve played around with this recipe and ended up making it in a smaller baking pan so that it rises higher while baking. That means the cornbread is nice and thick – perfect for slicing in half before sending it off to the grill! Speaking of the grill, you’ll need to spread softened butter on the cut-sides of the cornbread. Otherwise the cornbread could dry out and crumble on the grill. Plus, melted butter makes everything better, right?
Oh, and the honey! I’ve become a big fan of using honey in cornbread lately, and I decided to add a bit of honey to the softened butter. Once it hits the grill, that honey butter melts into the cornbread. Delicious! It also browns up quite nicely for presentation and flavor. If you’re looking for a fun summer or fall side dish, then fire up the grill and toss on the cornbread. It’s a tasty (and fun) recipe for sure. Happy grilling!
Did you make a batch of this Grilled Jalapeno Cornbread at home? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Grilled Jalapeno Cornbread
For the Cornbread
For the Cornbread
- Preheat oven to 400°F.
- Line an 8” square baking pan with parchment paper, leaving extra overhang on the edges. Spray parchment with nonstick baking spray. Set pan aside.
- Using a large bowl, add flour, cornmeal, baking powder, baking soda and salt; stir until well combined.
- In a separate bowl, add honey, eggs, buttermilk and sour cream; stir until well combined.
- Pour liquid mixture into the bowl with the dry ingredients; stir until well combined.
- Add melted butter and diced jalapenos; stir until well combined.
- Bake for 23-25 minutes, or until a toothpick inserted into the center of the cornbread comes out mostly clean.
- Let cool in pan for at least 15 minutes.
For the Honey Butter
- Preheat grill to medium-high heat.
- Meanwhile, stir butter and honey together until creamy. Set honey butter aside. (Note: If needed, feel free to microwave this mixture for 5-10 seconds.)
- Lift cornbread out of pan and cut into squares. Split each square horizontally to create 2 thinner squares.
- Spread honey butter on cut sides of cornbread.
- Grill cornbread cut-side down for 1-2 minutes, or until grill marks appear.
- Serve warm or at room temperature.
Looking for other fun jalapeno recipes? Check out these other favorites, too: