Jalapeno Cheddar Cornbread
Golden, tender, and bursting with bold Southwestern flavor, this jalapeno cheddar cornbread is moist and full of savory melted cheddar and subtle jalapeno heat. Baked in a cast iron skillet for a perfect crust, it’s the ultimate comfort food side for chili, barbecue, and more.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 2 large eggs
- 1 stick unsalted butter melted
- 1 cup shredded sharp cheddar cheese
- 2 jalapenos seeded and finely chopped
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 400°F (200°C). Place the cast iron skillet in the oven while it preheats.
- In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk together milk, eggs, and melted butter.
- Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined. Do not overmix.
- Fold in shredded cheddar cheese and finely chopped jalapenos.
- Carefully remove the hot skillet from the oven using oven mitts. Add the tablespoon of vegetable oil and swirl to coat the bottom.
- Pour the batter into the hot skillet and spread evenly.
- Bake for 20 to 25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow to cool for about 10 minutes before slicing and serving.
Nutrition
Calories: 285kcalCarbohydrates: 26gProtein: 8gFat: 17gSodium: 410mgFiber: 2gSugar: 3g
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