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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.
For 8 servings
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.
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Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
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.
This southern recipe takes 40 minutes to prepare and yields 8 servings. At 360.22 calories per serving with 10.98g of protein, it's a beginner-friendly recipe perfect for side or snack or brunch.
Replace the all-purpose flour with a 1:1 gluten-free baking blend and ensure your cornmeal is certified gluten-free.
Omit the jalapenos entirely or replace them with 1/4 cup of canned mild green chiles for flavor without the intense heat.
Stir in 1/2 cup of cooked, crumbled bacon or sausage along with the cheese for a savory, protein-packed version.
Use a cornbread box mix as a base, then add the melted butter, buttermilk, eggs, cheese, and jalapenos for a shortcut.