Jalapeño Cheddar Cornbread
Dec 15, 2024 02:45 AM
Jalapeño Cheddar Cornbread has a moist, slightly sweet base made from cornmeal, with the addition of diced jalapeños that add a spicy kick. Cheddar cheese is mixed in, contributing a rich, savory flavor. Serve along side a bowl of chili, soup, barbecue, or any meal!
Jalapeño Cheddar Cornbread is a delicious and flavorful twist on traditional cornbread. It’s easy to make and SO much better than boxed Jiffy cornbread.
It has a golden crust, with a slightly crisp exterior, while the inside is soft and tender. The heat from the jalapeños complements the creaminess of the cheese, creating a delightful balance of flavors.
It’s perfect served warm, either on its own or with butter, and I love adding a drizzle of sweet honey! It makes an excellent side for chili, soup, barbecue, and more! I also love serving it at Thanksgiving and Christmas.
Ingredients:
- 1 cup all-purpose flour
- 1 cup coarse cornmeal
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups shredded cheddar cheese
- 2 small jalapeños, seeded and diced (2 heaping tablespoons)
- 1 cup buttermilk, at room temperature
- 3 tablespoons unsalted butter, melted and cooled to room temperature
- 3 tablespoons avocado, vegetable, or canola oil
- 2 large eggs, at room temperature
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
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