Jalapeno Cheddar Cornbread
Jalapeno Cheddar Cornbread
Ingredients
Dry Ingredients
- 3 cups All purpose flour I measure mine by weight. 1 cup = 4.25 ounces or 120 grams
- 1 cups Cornmeal 1 cup = 4.25 ounces or 128 grams (a smidge more than flour)
- 1/4 cup sugar
- 2 T baking powder
- 2 t kosher salt
Wet Ingredients
- 4 large eggs
- 2 cups buttermilk regular milk will work fine
- 2 sticks butter melted
Mixins
- 8 ounces shredded sharp Cheddar cheese divided
- 3-4 medium fresh jalapenos seeded and diced
Instructions
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate medium bowl, lightly beat the eggs. Add buttermilk (or milk) and melted butter. Mix to combine. Add wet ingredients to dry and mix with a large spoon or rubber spatula until large clumps are gone. DO NOT OVERMIX. Add the jalapenos and most of the cheddar cheese and mix in.
- Let mixture rest for 15 – 20 minutes. This will get the baking powder a nice head start before getting in the oven. While that is resting preheat the oven to 350°F and grease pan. I use a large 12" cast iron skillet but a 13"x9" pyrex will work just as well.
- Pour batter into prepared pan and make the top smooth. Top with remaining cheddar. I also put some fresh jalapeno rings on top to indicate where it should be sliced. Bake for 30-40 minutes, or when a toothpick comes out clean. Cool slightly and cut. Enjoy warm with a nice pat of butter on top
Tried this recipe?Let us know how it was!