Jalapeño Cheddar Cornbread Recipe
User Reviews
5
Jalapeño Cheddar Cornbread Recipe
Description
The Jalapeño Cheddar Cornbread Recipe features a dry mix of flour, cornmeal, brown sugar, baking powder, baking soda, kosher salt, sharp cheddar cheese, and diced jalapeños combined with a wet mix of melted butter, buttermilk, neutral oil, and eggs. The batter is cooked in a well-buttered cast iron skillet, which helps develop a crispy golden crust while retaining a moist interior. The jalapeños provide a mild spicy kick balanced by the sharpness of the cheddar. An optional scallion butter, made by cooking thinly sliced scallions in olive oil and folding them into softened butter with sea salt, adds a fresh and savory topping option. The baking temperature is 400°F, and the skillet is preheated partly on the stove to evenly distribute heat before baking. This recipe delivers a cornbread with a rich flavor profile and a pleasing texture combination of crisp edges and tender crumb.
For serving, the cornbread pairs well alongside chili, barbecues, or as a savory snack with the scallion butter spread on top. The scallion butter is a flavorful finish that enhances the cornbread’s depth.
The recipe notes various cheese alternatives such as smoked gouda, fontina, smoked cheddar, or swiss, allowing customization to taste. The cornbread can be made ahead, cooled to room temperature, tightly wrapped in plastic wrap, and frozen for up to one month. Thaw the cornbread overnight in the refrigerator and warm in a 200°F oven to restore its texture.
Ingredients
Dry Mix:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups cheddar cheese shredded
- 2 jalapeños seeded and diced
Wet Mix:
- 1/4 cup butter melted, unsalted
- 1 1/3 cup buttermilk shaken
- 1/2 cup neutral oil (such as grapeseed, avocado oil or vegetable oil)
- 3 large egg at room temperature
Scallion Butter:
- 2 scallions ends trimmed and thinly sliced
- 1 teaspoon olive oil
- 1/2 cup butter at room temperature, unsalted
- 1/4 teaspoon sea salt flakey
Instructions
To Make the Cornbread:
- Preheat your oven to 400 degrees F. Set your 10-inch cast iron on the stove.
- In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Add the shredded cheddar and diced jalapeños and toss the dry ingredients together.
- Place the skillet over medium-high heat and add the butter. When melted, swirl it around so that it coats the entire bottom of the pan, as well as the sides. Turn the heat off.
- In a medium bowl or a large measuring cup, measure out the buttermilk, whisk in the eggs, and neutral oil. Lastly, pour in the melted butter (some butter remaining in the pan is great! don’t scrape it clean with a spatula). Whisk until combined. Pour the wet ingredients into the dry and mix no flecks of flour remain, being sure not to overmix the cornbread. Pour the batter into the buttered cast iron skillet and immediately transfer to the oven to bake until golden brown on top and until a skewer inserted into the center comes out clean, about 25 to 30 minutes
To Make the Scallion Butter:
- In a small skillet set over medium heat. Add the scallions and cook until bright green and softened, about 1 minute. Add a pinch of salt and mix.
- In a small bowl, add the softened butter and scallions. Mix together until combined. Add to a small bowl and sprinkle the top with flaky sea salt.
- Serve with warm cornbread.
Notes
- Substitute cheddar with smoked gouda, fontina, smoked cheddar, or swiss cheese for different flavor profiles.
- Preheating and buttering the cast iron skillet before baking helps create a crispy crust on the cornbread.
- The cornbread can be frozen for up to one month; thaw overnight in the fridge and warm in a low oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 200kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 120mg | 40% |
| Sodium | 20mg | 1% |
| Potassium | 40mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4IU | 0% |
| Calcium | 50mg | 5% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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