Jalapeño Cheddar Cornbread
Made with shredded cheddar cheese and diced jalapeños, this homemade Jalapeño Cheddar Cornbread is a Southern side dish that never disappoints!
Ingredients
- 1 cup all-purpose flour
- 1 cup corn meal
- 1 ½ teaspoons salt
- ½ teaspoon baking soda
- 4 teaspoons baking powder
- 1 cup buttermilk
- ¼ cup unsalted butter melted
- 1 large egg
- 1 large jalapeño small diced *see note
- 1 cup cheddar cheese shredded
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 425°F. If you are using a cast iron skillet, drizzle in about 1 tablespoon of oil and place it in the oven while it preheats. If not, skip this step and prepare a 9" round baking dish by lightly greasing or lining with parchment paper.
- In a large bowl whisk together the flour, cornmeal, salt, baking soda and baking powder. Stir in the diced peppers and shredded cheese.
- In a separate bowl combine the buttermilk, melted butter and egg. Whisk to fully combine.
- Pour the wet ingredients into the bowl of the dry ingredients, mix until fully combined. Do not overmix.
- Carefully pour the cornbread batter into the hot cast iron skillet and place in the oven to bake for 25 minutes. Brush with butter immediately after it comes out of the oven, (optional). Enjoy!
Notes
Optional: Use 2 tablespoons of buttermilk powder and milk in place of the buttermilk.
*Use 1-2 large jalapeños. If you are wanting a spicy cornbread, you can leave some of the seeds in the jalapeños. If you prefer it less spicy, be sure to remove all the seeds from the jalapeños.
Tried this recipe?Let us know how it was!