Jalapeno Cheddar Cornbread
User Reviews
4.9
Jalapeno Cheddar Cornbread
Description
This cornbread recipe involves preheating a greased cast-iron skillet inside the oven to achieve a crisp crust. The batter blends whisked eggs, vegetable oil, buttermilk, and cornmeal before combining with flour, baking powder, baking soda, salt, and garlic powder. Sharp cheddar cheese, fresh corn kernels, diced onion, and seeded diced jalapenos are folded in to distribute flavor and texture evenly. The hot skillet helps form a golden, slightly crispy edge while baking the bread through.
The result is a moist cornbread with a balance of spicy heat from jalapenos, savory notes from cheddar and onion, and sweetness from corn kernels. The crumb is tender and moist due to the buttermilk and eggs, while the crust provides contrast.
This jalapeno cheddar cornbread pairs well with soups, chili, or barbecue dishes. Its spicy and cheesy profile adds interest to traditional cornbread and can be served warm or at room temperature.
Ingredients
- 2 large egg whisked
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1½ cups cheddar cheese shredded, sharp
- 1 cup corn kernels
- ½ white onion diced
- 2 medium jalapeno pepper seeded and diced (approximately ½ cup
Instructions
- Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.
- In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.
- In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.
- Pour the egg mixture into the flour mixture and mix until well combined.
- Fold in cheese, corn, onion, and jalapeños.
- Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
- Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)
- Let the cornbread cool for about 20 minutes before cutting and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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