Jalapeño Cheddar Cornbread
This Jalapeño Cheddar Cornbread is moist, cheesy, and perfectly spiced with fresh jalapeños. A quick and easy side dish for chili, soups, or barbecues.
Servings: 10 Servings
Calories: 260kcal
Equipment
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
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.
Nutrition
Calories: 260kcal | Carbohydrates: 23g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 466mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 4mg | Calcium: 216mg | Iron: 1mg
