Description
This Jalapeño Cornbread is moist, cheesy, and slightly spicy—made with fresh or canned corn, sharp cheddar, and chopped jalapeños. It’s the perfect side for chili, BBQ, or a cozy Southern-inspired meal.
Ingredients
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1 cup cornmeal
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1 cup all-purpose flour
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1 tbsp sugar (optional)
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1 tbsp baking powder
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½ tsp salt
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1 cup buttermilk
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2 large eggs
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¼ cup melted butter (plus more for greasing)
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1 cup shredded sharp cheddar cheese
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1 cup corn kernels (fresh, canned, or frozen and thawed)
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1–2 jalapeños, finely chopped (remove seeds for less heat)
Instructions
1️⃣ Preheat oven: Set oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking dish with butter.
2️⃣ Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, and salt.
3️⃣ Add wet ingredients: In a separate bowl, whisk together buttermilk, eggs, and melted butter. Pour into the dry ingredients and mix until just combined.
4️⃣ Fold in mix-ins: Stir in cheddar, corn, and chopped jalapeños gently.
5️⃣ Bake: Pour batter into the prepared skillet. Bake for 20–25 minutes or until golden brown and a toothpick comes out clean from the center.
6️⃣ Cool and serve: Let rest for 5–10 minutes before slicing. Serve warm with butter or honey.
Notes
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Use a mix of yellow and white cheddar for color and flavor.
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Add cooked bacon or scallions for a heartier twist.
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Can be made in muffin tins for individual servings.
- Prep Time: 10 min
- Cook Time: 25 min