Jalapeño Cheddar Cornbread

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Recipe from Two Peas and Their Pod

Jalapeño Cheddar Cornbread has a moist, slightly sweet base made from cornmeal, with the addition of diced jalapeños that add a spicy kick. Cheddar cheese is mixed in, contributing a rich, savory flavor. Serve along side a bowl of chili, soup, barbecue, or any meal!

Prep Time10

Cook Time25

Total Time35

Course: Bread

Cuisine: American

Keyword: cheddar cheese, cornbread, jalapeño

Servings:

Calories: 238kcal

Equipment

8x8 metal baking pan

Ingredients

1 cup all-purpose flour
1 cup coarse cornmeal
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups shredded cheddar cheese
2 small jalapeños, seeded and diced (2 heaping tablespoons)
1 cup buttermilk, at room temperature
3 tablespoons unsalted butter, melted and cooled to room temperature
3 tablespoons avocado, vegetable, or canola oil
2 large eggs, at room temperature

Instructions

Center a rack in the oven and preheat the oven to 400°F. Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in the cheese and diced jalapeños. Set aside.
In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs.
Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Pour batter evenly into the prepared pan.
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center.
Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.

Nutrition