Description
This Jalapeño Cheddar Cornbread combines spicy jalapeños and sharp cheddar for a fluffy, flavorful treat. Perfect as a side for soups and stews or enjoyed on its own, it’s a delicious twist on a classic favorite.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
- 1 tablespoon honey (optional, for a touch of sweetness)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, whisk together the buttermilk, melted butter, and eggs. If using honey, add it here.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon. Do not overmix; a few lumps are okay.
- Fold in the shredded cheddar cheese and chopped jalapeños, adjusting the amount of jalapeños based on your heat preference.
- Grease a 9-inch cast-iron skillet or baking dish with butter or cooking spray.
- Pour the batter into the prepared skillet or dish, spreading it evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cover loosely with aluminum foil if browning too quickly.
- Remove from the oven and let cool in the skillet for about 10 minutes.
- Run a knife around the edges to loosen the cornbread. Flip it out onto a cutting board or serve directly from the skillet.
- Slice into wedges or squares and serve warm, optionally with butter or honey.
Notes
- This cornbread pairs well with chili, soups, or can be enjoyed as a snack.
- Adjust the number of jalapeños based on your heat preference.
- For a sweeter cornbread, consider adding the optional honey.
- Prep Time: 10 minutes
- Cook Time: 25 minutes