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Bold and Flavorful Jalapeño Cheddar Cornbread

Bold & Flavorful Jalapeño Cheddar Cornbread made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup unsalted butter melted
  • 1 cup sharp cheddar cheese shredded
  • 1-2 jalapeños finely chopped

Instructions

  • Preheat the oven to 400°F (200°C) and grease a 9-inch square baking pan.
  • In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Mix thoroughly.
  • In another bowl, whisk together buttermilk, egg, and melted butter until well combined.
  • Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  • Fold in the shredded cheddar cheese and chopped jalapeños, mixing until just incorporated.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Let the cornbread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve warm, optionally with butter or honey for added flavor.