Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread

Michael
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Course Side Dish
Cuisine American
Servings 12 large slices

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
Keyword cast iron, cornbread, side dish
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