Jalapeño Cheddar Cornbread
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4 out of 5 stars
(2)
Ingredients
12 servings
- 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 )
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Preparation
Step 1
Center a rack in the oven and preheat the oven to 400°F. Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
Step 2
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in the cheese and diced jalapeños. Set aside.
Step 3
In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs.
Step 4
Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Pour batter evenly into the prepared pan.
Step 5
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center.
Step 6
Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.
Step 7
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