Jalapeno Cheddar Cornbread
User Reviews
5
Jalapeno Cheddar Cornbread
Description
Jalapeno Cheddar Cornbread is prepared by whisking together dry ingredients: all-purpose flour, cornmeal, baking powder, baking soda, and kosher salt. Melted butter, sugar, egg, and buttermilk are then mixed into the dry ingredients to form a batter. Sharp white cheddar cheese and chopped pickled jalapeños are folded in to provide both creaminess and a spicy kick.
The batter is poured into a greased 9x9 inch pan and baked at 375°F until the top is golden and the cornbread is set, typically around 20 to 25 minutes. The finished cornbread features a tender crumb with pockets of melted cheddar and jalapeño heat, making it a flavorful side dish that complements a variety of meals.
Allowing the cornbread to cool slightly enhances its texture and makes it easier to slice. The addition of pickled jalapeños contributes acidity and spice, distinguishing this cornbread from traditional recipes.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup butter melted and slightly cooled
- ½ cup sugar
- 1 egg large
- 1 cup buttermilk
- 8 ounces cheddar cheese freshly grated, sharp white
- ⅔ cup pickled jalapeno chopped
Instructions
- Preheat the oven to 375 degrees F. Spray a 9x9 inch pan with nonstick baking spray.
- In a small bowl, whisk together the flour, cornmeal, baking powder, soda and salt.
- In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the buttermilk. Add the dry ingredients and mix until just combined.
- Stir in the grated cheese and jalapeños.
- Spread the mixture in the pan. Bake for 20 to 25 minutes, or until set and golden on top.
- Let cool slightly before serving!
User Reviews
Overall Rating
5
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