Description
A spicy and moist Southern-style cornbread featuring fresh jalapeños, perfect as a side dish or a bold snack.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 eggs
- 2 fresh jalapeños, seeded and diced
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 cup corn kernels (optional)
Instructions
- Preheat oven to 400°F (200°C) and grease a 9-inch cast iron skillet or baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together buttermilk, melted butter, and eggs until well combined.
- Stir wet ingredients into dry ingredients until just combined. Do not overmix.
- Fold in diced jalapeños, cheese, and corn kernels if using.
- Pour batter into prepared skillet or dish and smooth the top.
- Bake for 20-25 minutes, until top is golden brown and toothpick inserted in center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Notes
- Add crumbled bacon for a smoky flavor.
- Use pickled jalapeños for a tangier twist.
- Swap cheddar with pepper jack for extra spice.
- Add green onions or cilantro for a fresh herby touch.
- Make muffins instead of skillet version for portability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg