Cheddar Jalapeño Cornbread
A spicy twist on classic cornbread, featuring sharp cheddar cheese and diced jalapeños for a delightful kick.
Equipment
- mixing bowls
- whisk
- 8-inch square baking dish or cast-iron skillet
- Spatula
Ingredients
- 1 cup Cornmeal Provides sweetness and texture.
- 1 cup All-purpose flour Gives structure and a light, fluffy texture.
- 1 tablespoon Baking powder Essential for making the cornbread rise.
- 1/2 teaspoon Salt Enhances the flavors.
- 1/4 teaspoon Black pepper Adds subtle warmth.
- 1 cup Buttermilk Keeps the cornbread moist and adds tanginess.
- 1/4 cup Vegetable oil Adds richness and tenderness.
- 2 large Eggs Bind the ingredients and contribute to fluffiness.
- 1 cup Shredded sharp cheddar cheese Adds creamy, savory flavor.
- 1/2 cup Diced jalapeños Provides a spicy kick.
- 2 tablespoons Honey (optional) Adds a touch of sweetness.
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or cast-iron skillet.
- In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and black pepper.
- In another bowl, whisk together buttermilk, vegetable oil, and eggs until smooth. If using, add honey and mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed.
- Pour the batter into the prepared baking dish or skillet and spread evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for about 10 minutes before slicing into squares and serving warm.
Notes
Cheddar Jalapeño Cornbread is perfect as a side dish or snack, and can be customized with different cheeses and spices.