Jalapeño Cheddar Cornbread

A round skillet of golden brown jalapeno cheddar cornbread with green flecks, missing one wedge-shaped slice, sits on a white marble surface. Crumbs are visible in the empty section of the pan.

This Jalapeño Cheddar Cornbread is moist, cheesy, and perfectly spiced with fresh jalapeños. A quick and easy side dish for chili, soups, or barbecues.

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Author Heather

Equipment

Cast Iron Skillet - 8 inch

Ingredients

1 cup yellow cornmeal
¾ cup all purpose flour
1 ½ cups shredded sharp cheddar cheese
2 tbsp diced fresh jalapeno about 1 large
1 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
6 tbsp butter melted
1 ½ cups buttermilk
1 large egg

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Instructions

Preheat oven to 425ºF. Lightly grease an 8-inch cast iron skillet or baking dish.
In a large bowl, combine the dry ingredients: yellow cornmeal, all purpose flour, shredded cheddar cheese, diced jalapeno, sugar, baking powder, baking soda, and kosher salt.
In a separate bowl, whisk the wet ingredients: buttermilk, melted butter, and egg.
Fold the wet ingredients into the dry until just combined. Be careful not to overmix.
Pour batter into the prepared skillet, spreading evenly.
Bake 20-25 minutes, or until the edges are crispy, the top is golden brown, and a toothpick comes out clean.
Remove and allow to cool slightly before slicing and serving.

Notes

Tips for Storing

Store cooled cornbread in an airtight container at room temperature for up to 2 days.
Refrigerate in a sealed container for up to 5 days.
Freeze slices individually wrapped in plastic wrap, then in a freezer bag for up to 3 months.
Reheat in the oven or toaster oven to restore crisp edges.

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