Jalapeño Cheddar Cornbread
This rustic Jalapeño Cheddar Cornbread is loaded with shredded cheese, sweet corn kernels and jalapeño pieces. It is the perfect salty sweet side dish for all of your summer BBQs, or served with a steaming bowl of hot soup for colder weather.
Servings: 10 pieces
Equipment
Ingredients
- 1 cup cornmeal 140 g
- ¾ cup all-purpose flour 98 g
- ¼ cup brown sugar light or dark, firmly packed, 56 g
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cup shredded cheese lightly packed, 150 g
- 1 cup frozen sweet corn kernels 130 g
- 2 jalapenos diced and sliced, 69 g
- 6 tablespoon unsalted butter melted & cooled, 84 g
- 2 large eggs
- 1 ½ cup buttermilk room temperature, 360 g
- Extra butter for the pan
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and kosher salt.
- Add 1 cup of shredded cheese, the frozen corn kernels, and the diced jalapeño to the flour mixture and toss to combine.
- In a smaller mixing bowl or large measuring cup, beat together melted butter, eggs, and buttermilk until smooth. Pour the milk mixture into the bowl containing the dry ingredients and fold just until the batter is formed.
- Grease a 10” cast iron skillet or equivalent size baking pan with melted butter. Transfer the cornbread batter to the pan. Level out the top and sprinkle the remaining shredded cheese over the surface. Add the sliced jalapeño rings on top.
- Bake for 25 - 30 minutes until an inserted toothpick comes out clean.
- Remove from the oven and allow to cool for at least 10 - 15 minutes before slicing and serving.
Notes
- Dice one of the jalapeño and slice the other one into rings if you want to add it to the top of your cornbread. You can also dice both of them if you prefer all the jalapeño in the cornbread batter.
- Remove the jalapeño seeds if you don’t want too much heat. Any type of shredded cheese should work fine.
- I used cheddar, and also a mix of cheddar and jack cheese.
- You can bake this recipe in a 10” round cake pan or a 9” square baking pan.
- You could also bake these into cornbread muffins. Reduce the temperature to 375°F and bake for 20 - 25 minutes.
Nutrition
Serving: 123g | Calories: 296kcal
