Spicy Jalapeño Cheese Cornbread
Spicy Jalapeño Cheese Cornbread
Ingredients
- 1 cup 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 1/4 cups buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 2 jalapeño peppers, seeded and finely diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- butter, as needed, for greasing pan
Instructions
- 1
Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or an 8x8-inch baking dish with butter.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the yellow 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, large eggs, and melted butter until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min
- 5
Gently fold in the diced jalapeño peppers, shredded sharp cheddar cheese, and shredded Monterey Jack cheese into the batter.
⏱️ 3 min
- 6
Pour the batter into the prepared cast iron skillet or baking dish, spreading it evenly.
⏱️ 1 min
- 7
Bake for 25-30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. The internal temperature should reach 200-210°F.
⏱️ 30 min•🌡️ 400
- 8
Remove the cornbread from the oven and let it cool in the pan for 5-10 minutes before slicing and serving. This allows it to set properly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Jalapeño Cheese Cornbread
Ingredients
- 1 cup 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 1/4 cups buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 2 jalapeño peppers, seeded and finely diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- butter, as needed, for greasing pan
Instructions
- 1
Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or an 8x8-inch baking dish with butter.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the yellow 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, large eggs, and melted butter until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min - 5
Gently fold in the diced jalapeño peppers, shredded sharp cheddar cheese, and shredded Monterey Jack cheese into the batter.
⏱️ 3 min - 6
Pour the batter into the prepared cast iron skillet or baking dish, spreading it evenly.
⏱️ 1 min - 7
Bake for 25-30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. The internal temperature should reach 200-210°F.
⏱️ 30 min•🌡️ 400 - 8
Remove the cornbread from the oven and let it cool in the pan for 5-10 minutes before slicing and serving. This allows it to set properly.
⏱️ 10 min