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Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread

Skillet-baked cornbread with a moist crumb, spicy jalapeños, and melted cheddar cheese that makes the perfect side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breads & Baked Goods
Cuisine: American
Calories: 295
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup cornmeal yellow or white
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup melted butter plus more for greasing
  • 1 1/2 cups shredded cheddar cheese divided
  • 2 medium jalapeños seeded and diced

Method
 

  1. Preheat oven to 400°F. Grease a 10-inch cast iron skillet or 9-inch baking pan with butter and place in the oven to heat while preparing the batter.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup of shredded cheddar cheese and diced jalapeños. Do not overmix.
  5. Carefully remove the hot skillet from the oven and pour the batter into it. Sprinkle the remaining 1/2 cup of cheese evenly over the top.
  6. Bake for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Let the cornbread cool in the skillet for 5-10 minutes before slicing. Serve warm with butter.

Nutrition

Calories: 295kcalCarbohydrates: 32gProtein: 10gFat: 14gSodium: 485mgFiber: 2g

Notes

For extra heat, leave some jalapeño seeds in the batter. Preheating the skillet creates a crispy, golden crust on the bottom. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

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