Jalapeño Cheddar Cornbread
A spicy twist on a family loved classic recipe! This is an easy to make Jalapeño Cheddar Cornbread Recipe that can be served with just about anything. It's not just a side dish for soups in the winter, but can be a great addition to a family BBQ.
Ingredients
- 2 1/2 cups All Purpose Flour
- 2 cups Yellow Corn Meal
- 2 tbsp Baking Powder
- 1/2 cup White Sugar
- 1 tsp kosher salt
- 2 1/2 cups Buttermilk
- 1 1/2 Sticks Unsalted Butter
- 4 Large Eggs
- 3 Large Jalapenos Diced (seeds optional)
- 9 oz Sharp Cheddar Cheese, Shredded
Instructions
- Preheat your oven to 375F
- In a large bowl combine your dry ingredients including flour, cornmeal, baking powder, salt, and sugar. Whisk together.
- In a seperate medium sized bowl, combine your eggs and buttermilk. Whisk together.
- Add your butter to a cast iron skillet and place in the oven to melt it.
- Slowly add your wet ingredients to your dry ingredients and whisk to combine. By now your butter should be melted. Pour your melted butter into your batter. Note: Melting butter in the cast iron helps to melt the butter for the batter and to coat the cast iron so you don't need additional cooking sprays/oils.
- Next, add your chopped jalapenos and shredded cheese and fold it into your batter. Overworking your batter will make it tough and dense instead of soft and fluffy.
- Pour batter into your cast iron and bake at 375F for 27-30 min. Stick with fork or toothpick and if it comes out clean then the corn bread is done.
- Take out and let cook for 7-10 min before cutting into it. Serve and ENJOY!,