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Jalapeño Cheddar Cornbread

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A deliciously fluffy and flavorful cornbread made with sharp cheddar cheese and diced jalapeños, baked to golden perfection in a cast iron skillet.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups shredded cheddar cheese
  • 2 jalapeños, seeded and diced
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons neutral oil (e.g., canola or grapeseed)
  • 4 tablespoons butter

Instructions

  1. Preheat oven to 400°F. Place a 10-inch cast iron skillet on the stove over medium-high heat.
  2. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
  3. Fold in shredded cheddar cheese and diced jalapeños until evenly distributed.
  4. Add butter to the preheated skillet and swirl to coat the bottom and sides, then turn heat off.
  5. In a separate bowl, whisk together the buttermilk, eggs, and neutral oil, then stir in melted butter.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined.
  7. Transfer the batter to the prepared cast iron skillet and smooth the top.
  8. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
  9. Let cool slightly before serving.

Notes

For extra flavor, serve with scallion butter. Adjust the jalapeño amount for desired spiciness. Use sharp cheddar for best taste and texture.

Nutrition

Find it online: https://www.rapidrecipes.blog/jalapeno-cheddar-cornbread/