07/08/2026
Proof that everything tastes 100x better when cooked outside. 🌲
This jalapeño cheddar cornbread is crispy on the edges, fluffy on the inside, and has just the right amount of kick. Pair it with some campfire chili and you’re in outdoor heaven. 🚐❤️
Ingredients:
1 ¼ cups Yellow Cornmeal
½ cup All-Purpose Flour
1 cup Shredded Sharp Cheddar Cheese
1 tablespoon Baking Powder
1 ¼ teaspoon Salt
⅓ cup Butter
2 - 3 Jalapeno Peppers seeded and finely chopped
1 cup Milk
¼-1/3 cup Honey
2 eggs
Instructions:
1️⃣ Get a low-medium fire going.
2️⃣ In a medium bowl, combine the cornmeal, flour, cheese, baking powder, and salt. Set aside.
3️⃣ Melt the butter in a 9" cast iron skillet or Dutch oven. Add the chopped jalapenos, cook until jalapenos are soft.
4️⃣ Remove pan from heat. Use a slotted spoon to remove the jalapenos from the pan, add to the bowl of dry ingredients, along with 2 tablespoon of the melted butter from the pan.
5️⃣ In a small bowl, combine milk, honey, and eggs. (You can shake these together in a medium mason jar). Add to the bowl of cornbread batter ingredients, stir until just combined.
6️⃣ Swirl the butter to coat the pan, then spread the cornbread batter in the pan.
7️⃣ Tightly cover the skillet with foil, return to the grill. (If using a dutch oven, just cover it with the lid.)
8️⃣ Cook for about 10 minutes (15 if your fire is really low), then remove from heat.
9️⃣ WITHOUT removing the foil or lid, allow the cornbread to continue cooking in the pan for another 5 minutes. (This lets it cook through, without burning!).
🔟 Uncover the cornbread, slice and serve.
