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
Servings: 10 pieces
- 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
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.
- 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
Serving: 100g | Calories: 252kcal