Description
This Jalapeño Cornbread is moist, tender, and perfectly spicy with a hint of sweetness. Made with fresh jalapeños, corn, and cheddar cheese, it’s the ultimate side dish for chili, BBQ, or any comfort food meal.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup vegetable oil
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 to 2 jalapeños, diced (adjust to taste)
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or a cast iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together buttermilk, eggs, melted butter, and oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the corn, diced jalapeños, and shredded cheese.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly before slicing and serving.
Notes
- Adjust the number of jalapeños depending on your spice preference.
- For extra flavor, add a handful of chopped green onions or cooked bacon.
- Can be baked in a muffin tin for individual servings – reduce baking time to 15-18 minutes.
- Leftovers can be stored in an airtight container for up to 3 days or frozen for longer storage.
