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Jalapeño Cheddar Cornbread

Close-up of jalapeño cheddar cornbread squares on a white plate, showcasing the texture and ingredients.
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A savory and cheesy cornbread with a kick of jalapeño, baked to crispy perfection in a cast iron skillet. This recipe offers guidance on ingredients and techniques for a delicious side dish.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar (optional, adjust to taste)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup buttermilk
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh or pickled jalapeños, drained
  • 2 tablespoons butter or oil for skillet

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to preheat.
  2. In a large bowl, whisk together flour, cornmeal, sugar (if using), baking powder, baking soda, salt, and pepper.
  3. In a separate medium bowl, whisk together buttermilk, milk, eggs, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the shredded cheddar cheese and chopped jalapeños.
  6. Carefully remove the hot cast iron skillet from the oven. Add the 2 tablespoons of butter or oil to the skillet and swirl to coat the bottom.
  7. Pour the cornbread batter into the hot skillet.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and crispy.
  9. Let the cornbread cool in the skillet for a few minutes before slicing and serving.

Notes

  • For a sweeter cornbread, increase the sugar to 1/4 cup. For a more savory cornbread, omit the sugar.
  • Using buttermilk will result in a tangier, more tender cornbread. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes.
  • Fresh jalapeños provide a brighter, sharper heat, while pickled jalapeños offer a milder, tangier flavor.
  • For extra crispy edges, ensure your cast iron skillet is well-preheated and use enough fat to coat the bottom.
  • Serve warm with butter, honey butter, chili, or alongside BBQ.

Nutrition

Find it online: https://carlacooking.com/jalapeno-cheddar-cornbread/