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Warm, cheesy cornbread with a kick of jalapeños – a comforting snack that's quick to make!
A moist, tender cornbread packed with sharp cheddar cheese and a spicy kick from fresh jalapenos. This Southern classic is the perfect side for chili, soups, or barbecue, ready in under an hour.
Serving size: 1 serving
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Warm, cheesy cornbread with a kick of jalapeños – a comforting snack that's quick to make!
This tex_mex dish is perfect for snack. With 382.92 calories and 11.52g of protein per serving, it's a low-calorie option for your meal plan.
Preheat your oven to 400°F (200°C). Generously grease a 9-inch cast-iron skillet or an 8x8-inch baking pan with butter.
In a large bowl, whisk together the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk together the wet ingredients: buttermilk, lightly beaten eggs, and melted butter.
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Reserve about 1/4 cup of shredded cheese and 1 tablespoon of diced jalapenos for the topping. Gently fold the remaining cheese and jalapenos into the batter.
Pour the batter into the prepared pan and spread it evenly. Sprinkle the reserved cheese and jalapenos over the top.
Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
Let the cornbread cool in the pan on a wire rack for about 10 minutes before slicing. Serve warm.
