Description
This Jalapeño Cheddar Cornbread is the perfect mix of sweet, savory, and spicy. It’s soft on the inside with crispy golden edges, loaded with sharp cheddar cheese and spicy jalapeños. Great as a side for chili, BBQ, or just on its own with a pat of butter!
Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 cup granulated sugar
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2 large eggs
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1 cup buttermilk
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1/4 cup unsalted butter (melted and slightly cooled)
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1 cup shredded sharp cheddar cheese
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1-2 fresh jalapeños (seeded and finely chopped)
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Extra sliced jalapeños and cheese for topping (optional)
Instructions
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Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast iron skillet.
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In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
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In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.
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Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
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Fold in the cheddar cheese and chopped jalapeños.
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Pour the batter into the prepared pan and smooth the top. Add extra cheese and jalapeño slices on top if desired.
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Bake for 20–25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
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Let it cool for 5–10 minutes before slicing and serving.
Notes
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Use pickled jalapeños for a tangy twist.
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For extra cheesy flavor, sprinkle more cheddar on top during the last 5 minutes of baking.
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Leftovers can be stored in an airtight container for up to 3 days or frozen for later.