Jalapeno Cheddar Cornbread Recipe
This JALAPENO CHEDDAR CORNBREAD is the ultimate savory side, boasting a perfect crumb, pockets of melted cheese, and a kick of fresh jalapeño. After extensive testing, I’ve perfected the balance of cornmeal to flour for a texture that’s moist yet sturdy. It’s a crowd-pleaser that pairs beautifully with chili or stands deliciously on its own.
PrintJalapeno Cheddar Cornbread
Ingredients
Scale
- 2 large eggs, (whisked)
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1½ cups sharp cheddar cheese, (shredded)
- 1 cup corn kernels
- ½ white onion, (diced)
- 2 medium jalapeno peppers, (seeded and diced (approximately ½ cup))
Instructions
- Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.
- In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.
- In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.
- Pour the egg mixture into the flour mixture and mix until well combined.
- Fold in cheese, corn, onion, and jalapeños.
- Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
- Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)
- Let the cornbread cool for about 20 minutes before cutting and serving.
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