Jalapeno Cheddar Cornbread
Jalapeno Cheddar Cornbread
Ingredients
For the Cornbread
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 jalapenos, seeded and minced
- 1 cup sharp cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch cast iron skillet or an 8x8 inch baking pan with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min
- 5
Gently fold in the minced jalapenos and shredded cheddar cheese into the batter.
⏱️ 2 min
- 6
Pour the batter into the prepared skillet or baking pan and spread evenly.
⏱️ 1 min
- 7
Bake for 25 to 30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 375
- 8
Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeno Cheddar Cornbread
Ingredients
For the Cornbread
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 jalapenos, seeded and minced
- 1 cup sharp cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch cast iron skillet or an 8x8 inch baking pan with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min - 5
Gently fold in the minced jalapenos and shredded cheddar cheese into the batter.
⏱️ 2 min - 6
Pour the batter into the prepared skillet or baking pan and spread evenly.
⏱️ 1 min - 7
Bake for 25 to 30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 375 - 8
Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing and serving.
⏱️ 10 min