Name: Jalapeño Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 2 large eggs; 1/2 cup unsalted butter, melted; 1 cup fresh or pickled jalapeños, finely chopped (adjust to taste); 1 cup shredded sharp cheddar cheese

Jalapeño Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bold twist on classic Southern cornbread, this recipe infuses the comforting, golden crumb with the spicy kick of jalapeños and the richness of sharp cheddar, all baked to perfection in a cast-iron skillet.

Author: Don Nicholas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Sides & Sauces

Ingredients

Scale

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
2 large eggs
1/2 cup unsalted butter, melted
1 cup fresh or pickled jalapeños, finely chopped (adjust to taste)
1 cup shredded sharp cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Cast Iron Skillet: Place a cast-iron skillet on the stove over medium heat. Preheat the skillet while you prepare the batter.
Mix Dry Ingredients: In a mixing bowl, combine the cornmeal, flour, baking powder, and salt. Mix well.
Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix; a few lumps are okay.
Add Jalapeños and Cheese: Fold in the chopped jalapeños and shredded cheddar cheese into the batter.
Grease and Pour: Carefully remove the preheated skillet from the stove. Grease it with a little butter or cooking spray. Pour the batter into the hot skillet.
Cook on Stove Top: Place the skillet back on the stove over medium heat. Cover and cook for about 15-20 minutes or until the edges are golden brown, and the center is set.
Check Doneness: To check if it’s done, insert a toothpick into the center; it should come out clean. Adjust cooking time as needed.
Serve with Love: Once cooked, let the cornbread cool for a few minutes before slicing. Serve with fresh creamery butter, and let the warm, spicy aroma fill the air.
Serving Suggestions: This Jalapeño Cornbread is the perfect companion to a classic Southern fried chicken dinner. Serve it alongside crispy, golden fried chicken, black-eyed peas, and mashed potatoes. The spicy kick of the jalapeños adds a delightful twist to the traditional meal, making it a family favorite for generations to come.

Find it online: https://foodgardening.mequoda.com/recipe/jalapeno-cornbread/