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Jalapeno Cheddar Cornbread

This jalapeño cheddar cornbread is a dream! Crispy, golden edges. Fluffy, tender crumb interior studded with cheddar cheese and pickled jalapeños. The perfect fall side dish and soup's new BFF!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 to 16 squares
Course: Side Dish
Cuisine: American

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 large egg
  • 1 cup buttermilk
  • 8 ounces sharp white cheddar, freshly grated
  • ⅔ cup chopped pickled jalapenos

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Spray a 9x9 inch pan with nonstick baking spray.
  2. In a small bowl, whisk together the flour, cornmeal, baking powder, soda and salt.
  3. 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.
  4. Stir in the grated cheese and jalapeños.
  5. Spread the mixture in the pan. Bake for 20 to 25 minutes, or until set and golden on top.
  6. Let cool slightly before serving!