Description
Moist and flavorful cornbread with a kick of jalapeño heat and rich cheddar cheese, perfect as a side for chili, BBQ, or soups.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar (optional)
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 2 fresh jalapeños, seeded and diced
- 1/2 cup corn kernels (optional, fresh or frozen)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking dish or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in cheddar cheese, jalapeños, and corn kernels if using.
- Pour batter into prepared pan and spread evenly.
- Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving.
Notes
- Leave some jalapeño slices on top before baking for presentation.
- For extra cheesy cornbread, sprinkle additional cheddar on top before baking.
- This recipe works well in a cast-iron skillet for a crispy crust.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern