Jalapeno Cheddar Cornbread

This Jalapeno Cheddar Cornbread is the perfect mix of sweet, savory, and spicy. The cornbread bakes up so moist. Serve with your favorite soup, stew, or chili. It also goes great with barbecue!

Course Bread

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings pieces

Calories 377kcal

Author Karly Campbell

Ingredients

1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/3 cup granulated sugar
1 teaspoon salt
3/4 teaspoon baking soda
1/3 cup vegetable oil
1 large egg
1 cup buttermilk
2 cups shredded cheddar
1 cup frozen corn kernels
1-2 large fresh jalapenos minced

Instructions

Preheat oven to 400 degrees. Grease a 9x9 pan or 10-inch cast iron skillet.
Add the flour, cornmeal, sugar, salt, and baking soda to a mixing bowl and stir to combine.
Add the oil, egg, and buttermilk to a small bowl and whisk to combine.
Add the wet ingredients to the dry and stir until just combined with a few lumps remaining.
Fold in the cheddar, corn, and jalapeno.
Spread mixture into the prepared pan and bake for 20 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before slicing and serving.

Notes

You may use any type of cheese you prefer. Pepperjack adds a little extra heat.

We don’t like our cornbread very spicy, so we usually just do 1 jalapeno and remove the ribs and seed when mincing it. For extra heat, use extra jalapeno and leave the ribs and seeds in when chopping.

Make your own buttermilk at home by adding 1 tablespoon of vinegar or lemon juice to 2% or whole milk. Let sit for 5 minutes, stir, and use as buttermilk.

Nutrition