Jalapeno Cheddar Cornbread

Name: Jalapeno Cheddar Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: southern_american
Ingredients: 1 cup cornmeal (yellow, medium grind); 1 cup all-purpose flour; 1 tbsp baking powder; 0.5 tsp salt; 2 tbsp sugar; 2 pcs egg (large); 1 cup buttermilk; 6 tbsp butter (melted, divided); 2 pcs jalapeno pepper (seeded and finely diced); 1 cup cheddar cheese (sharp, shredded)

RATING

4.6/5(137)

TASTE SCORE

9/10

A golden, buttery cornbread with a tender crumb, loaded with sharp cheddar cheese and studded with spicy fresh jalapeños. This savory quick bread strikes the perfect balance between sweet corn flavor, melted cheese pockets, and a gentle kick of heat. Ready in under 40 minutes, it's the ideal side for chili, barbecue, or a hearty soup.

PREP

10m

COOK

25m

SERVES

1 SLICE

340 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Preheat the oven and skillet.
1.Place a 10-inch cast-iron skillet on the middle rack and preheat the oven to 400°F.
2.Once the oven reaches temperature, carefully remove the hot skillet and add 1 tablespoon of butter, swirling to coat the bottom and sides.
TIPPreheating the skillet is the secret to a dark, crispy crust. Don't skip this step.
mix · ~1 min
Mix the dry ingredients.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly combined.
mix · ~1 min
Mix the wet ingredients.
In a medium bowl, whisk the eggs and buttermilk together. Slowly pour in 5 tablespoons of the melted butter, whisking constantly until fully incorporated.
mix · ~2 min
Combine the batter.
1.Pour the wet ingredients into the dry ingredients.
2.Fold together with a rubber spatula until just combined—a few lumps are fine.
3.Gently fold in the diced jalapeños and shredded cheddar cheese. Do not overmix.
TIPOvermixing develops gluten and makes the cornbread tough. Stop as soon as the flour streaks disappear.
bake · ~25 min
Bake the cornbread.
1.Carefully pour the batter into the hot, buttered skillet, spreading it evenly with the spatula.
2.Bake at 400°F for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
TIPWatch for the edges to pull slightly away from the sides of the pan—that's your cue it's ready.
rest · ~10 min
Cool and slice.
Let the cornbread cool in the skillet for 10 minutes before slicing into wedges and serving warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a crispier crust, preheat the cast-iron skillet in the oven until smoking hot before adding the butter.
2
Remove seeds and membranes from the jalapeños for milder heat; leave them in for extra spice.
3
Use a light hand when folding the batter—stop as soon as the flour streaks disappear to keep the crumb tender.
4
Let the cornbread cool in the skillet for exactly 10 minutes; this allows it to set without steaming the crust.
5
To test doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.
6
Store leftovers tightly wrapped at room temperature for up to 2 days, or freeze for up to 1 month.

RECIPE VARIATIONS

Adapt it for your goals.

Smoky Bacon

Add 1/4 cup crumbled cooked bacon along with the cheese for a smoky, salty crunch that pairs beautifully with the jalapeño heat.

Sweet Honey Butter

Replace 2 tbsp of butter with honey in the wet ingredients and brush the warm cornbread with honey butter for a sweet-savory twist.

Vegan

Use plant-based butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg), and unsweetened almond milk curdled with 1 tsp lemon juice instead of buttermilk; skip the cheese or use vegan cheddar shreds.

Gluten Free