Jalapeno Cheddar Cornbread
Spice up your side dish game with Jalapeno Cheddar Cornbread! This perfect blend of spicy jalapenos and sharp cheddar cheese will add a kick to any meal. Moist, flavorful, and irresistible.
Servings: 12
Ingredients
- 2 large eggs whisked
- ¼ cup melted butter
- 1 cup buttermilk
- ½ cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
- ½ teaspoon garlic powder
- 1½ cups sharp cheddar cheese shredded
- ½ white onion diced
- 3 medium jalapeno peppers seeded and diced
Equipment
Instructions
- Place a greased 8-inch cast-iron skillet in the oven before turning it on. Then, set the oven to preheat to 350°F, letting the skillet warm up as the oven heats.
- Mix EGGS, BUTTER, and BUTTERMILK together in a medium bowl and set the mixture aside.
- In a separate bowl, blend together the FLOUR, CORNMEAL, BAKING POWDER, BAKING SODA, SUGAR, SALT, and GARLIC POWDER. Whisk the ingredients until they are well combined.
- Add the egg mixture to the cornmeal mixture and stir until everything is evenly combined.
- Gently fold in the CHEESE, ONION, and JALAPENOS into the mixture.
- Carefully take the skillet out of the oven and pour the batter into the heated skillet.
- Bake for 45-50 minutes, or until the surface is golden brown. To test for doneness, an inserted toothpick should come out clean or with just a few dry crumbs.
- Allow the cornbread to cool for 10-15 minutes before cutting and serving.
Notes
Storage: Keep leftover cornbread wrapped in plastic wrap or in an airtight container at room temperature for up to two days, or refrigerate it for up to a week. It can also be frozen for longer storage. Warm it up in the oven or microwave before serving to revive its best texture and flavor.
Nutrition
Serving: 1piece | Calories: 512kcal | Carbohydrates: 48g | Protein: 17g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 127mg | Sodium: 719mg | Fiber: 2g | Sugar: 3g