Cheddar Jalapeno Mochi Cornbread

Filled with melted cheddar and hints of jalapeno, this twist to the classic cornbread is truly perfect as a side for Thanksgiving. This cheddar jalapeno mochi cornbread is so delicious with crispy edges and a soft chewy center.

Cheddar Jalapeno Mochi Cornbread | Cooking with a Wallflower

Just a little over a week until Thanksgiving so I’m sharing with you my new favorite side dish.

Are you a fan of cornbread?

I used to dislike cornbread because the only cornbread I ever had were always dry and crumbly. It was definitely not on my list of favorite Thanksgiving side dishes. But then I started learning to make my own from scratch. And suddenly I was in love with cornbread.

It might be the buttermilk that gives it that extra moisture, the corn kernels to give extra flavor, and the honey for a touch of sweetness.

Cheddar Jalapeno Mochi Cornbread | Cooking with a Wallflower

And then I stumbled across the idea of a mochi cornbread. And I couldn’t resist trying it. Half corn meal and half sweet rice flour and suddenly cornbread has a soft and chewy texture in the center. If you’re a fan of mochi muffins, you’re going to love this mochi cornbread.

Cheddar Jalapeno Mochi Cornbread | Cooking with a Wallflower

Each bite of this mochi cornbread is filled with melted cheddar and hints of jalapeno. It’s cooked in a cast iron skillet so that the outer edges are browned and crispy. But the center has that chewiness that mochi is known for.

Once you try this cheddar jalapeno mochi cornbread, you’ll want this over and over again.

Cheddar Jalapeno Mochi Cornbread | Cooking with a Wallflower

Preheat the oven to 425F.

While the oven is preheating, melt butter in a 10 inch cast iron, or oven safe, skillet. Make sure that the melted butter coats all surfaces of the skillet. Then pour the melted butter into a medium or large sized bowl.

Cheddar Jalapeno Mochi Cornbread | Cooking with a Wallflower

Add honey, brown sugar, egg, and buttermilk into the bowl. Whisk until all the ingredients are well incorporated. Set aside for now.

In a different large bowl, whisk together cornmeal, mochiko flour, baking powder, baking soda, and salt together until incorporated. The mochiko flour is sweet rice flour and is used to make desserts like mochi. Using this in the cornbread creates a soft and chewy texture on the inside of the cornbread.

Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the corn kernels, diced jalapenos, and shredded cheddar cheese, being careful not to overmix.

Cheddar Jalapeno Mochi Cornbread | Cooking with a Wallflower

Pour the batter into the hot skillet. If the skillet isn’t hot, heat the skillet on the stove for a couple minutes.

Bake the cornbread for about 20-25 minutes until the top is browned and the center is cooked. Insert a toothpick into the center of the cornbread. If the toothpick comes out clean, the cornbread is done.

Cheddar Jalapeno Mochi Cornbread | Cooking with a Wallflower

Allow the cornbread to cool for a few minutes before cutting it into slices.

Cheddar Jalapeno Mochi Cornbread | Cooking with a Wallflower

Store leftovers in an airtight container in the fridge, or to keep for longer, store them in a freezer safe container in the freezer.

To reheat the cornbread, bake the cornbread at 350F for about 10-15 minutes until the cornbread is warmed through and the top is crusty and caramelized.

Serve the cheddar jalapeno mochi cornbread warm with honey butter.

Enjoy!

Cheddar Jalapeno Mochi Cornbread | Cooking with a Wallflower

Cheddar Jalapeno Mochi Cornbread
 
Prep time
Cook time
Total time
 
Filled with melted cheddar and hints of jalapeno, this twist to the classic cornbread is truly perfect as a side for Thanksgiving. This cheddar jalapeno mochi cornbread is so delicious with crispy edges and a soft chewy center.
Author:
Recipe type: Side Dish
Serves: 10-12 slices
Ingredients
  • ½ cup unsalted butter
  • ⅓ cup honey
  • 2 tablespoons brown sugar
  • 1 large egg, beaten
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup mochiko flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup corn kernels
  • ½ cup shredded cheddar cheese
  • ½ - 1 jalapeno, diced
  • Honey butter for spreading (optional)
Directions:
  1. Preheat the oven to 425F.
  2. While the oven is preheating, melt butter in a 10 inch cast iron, or oven safe, skillet. Make sure that the melted butter coats all surfaces of the skillet. Then pour the melted butter into a medium or large sized bowl.
  3. Add honey, brown sugar, egg, and buttermilk into the same bowl. Whisk until all the ingredients are well incorporated. Set aside for now.
  4. In a different large bowl, whisk together cornmeal, mochiko flour, baking powder, baking soda, and salt together until incorporated. The mochiko flour is sweet rice flour and is used to make desserts like mochi. Using this in the cornbread creates a soft and chewy texture on the inside of the cornbread.1
  5. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the corn kernels, diced jalapenos, and shredded cheddar cheese, being careful not to overmix.
  6. Pour the batter into the hot skillet. If the skillet isn’t hot, heat the skillet on the stove for a couple minutes.
  7. Bake the cornbread for about 20-25 minutes until the top is browned and the center is cooked. Insert a toothpick into the center of the cornbread. If the toothpick comes out clean, the cornbread is done.
  8. Allow the cornbread to cool for a few minutes before cutting it into slices.
  9. Store leftovers in an airtight container in the fridge, or to keep for longer, store them in a freezer safe container in the freezer.
  10. To reheat the cornbread, bake the cornbread at 350F for about 10-15 minutes until the cornbread is warmed through and the top is crusty and caramelized.
  11. Serve the cheddar jalapeno mochi cornbread warm with honey butter.

Cheddar Jalapeno Mochi Cornbread | Cooking with a Wallflower

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