Jalapeno Cheddar Cornbread | wildwildwhisk.com
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Jalapeño Cheddar Cornbread

Easy and cheesy Jalapeño Cheddar Cornbread is loaded with shredded cheddar cheese and jalapeño pieces, baked in a cast iron skillet. This cornbread has the perfect amount of salty sweet but can be made sweeter with a drizzle of honey for serving if desired.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Bread, Side Dish
Cuisine: American
Servings: 10 pieces
Calories: 252kcal
Author: Trang

Ingredients

  • 1 cup corn meal
  • 3/4 cup white whole wheat flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoon unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 1/2 cup buttermilk room temperature
  • 1 1/4 cup shredded cheddar cheese
  • 2 jalapeños

Instructions

  • Preheat oven to 425°. Butter a 10” cast iron skillet or a 9” square baking dish.
  • Devein and remove the seeds from one jalapeño; chop into small pieces. Slice the other jalapeño into rings, leave the seeds or remove them as desired.
  • In a medium mixing bowl, add the corn meal, white whole wheat flour, sugar, baking powder, baking soda and salt, whisk together.
  • In a small bowl, add eggs, melted butter and buttermilk, beat to combine. Pour the liquid mixture into the mixing bowl containing the dry ingredients. Fold with a spatula until thoroughly mixed.
  • Fold in 1 cup of shredded cheddar and the chopped jalapeño. Mix lightly and avoid overmixing.
  • Pour the batter into the buttered cast iron skillet or baking dish. Sprinkle the rest of the shredded cheese and spread the jalapeño rings on top of the batter.
  • Bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean and the top of the bread is slightly crispy.
  • Let cool for 10 – 15 minutes before serving.

Notes

  • Use coarse cornmeal for the rustic texture and the most apparent corn flavor in this recipe. Medium and fine grind may yield a lighter texture cornbread but the corn flavor will be less apparent.
  • All-purpose flour or whole wheat flour can be substituted.
  • Milk can be substituted but be sure to select whole milk. If using whole milk instead of buttermilk, omit baking soda.
  • Different cheese or cheese blend can be used, such as Monterey Jack, Colby, or a Mexican-style cheese blend.
  • Try adding fresh or frozen corn kernels, and even canned corn (whole kernel, drained) as mix ins along with the jalapeños or in place of the jalapeños if desired.
  • Adapted from Paula Deen’s Moist and Easy Cornbread

Nutrition

Serving: 100g | Calories: 252kcal