California Cornbread
Elevate your cornbread game with this irresistible California Cornbread recipe, a flavorful twist on the classic southern favorite! Infused with bold ingredients like sharp cheddar cheese, sweet corn kernels, and a hint of heat from finely diced jalapeño, this dish strikes the perfect balance of sweet, savory, and spicy. The addition of green onions adds a fresh, herbaceous note, while buttermilk ensures each bite is wonderfully moist and tender. Baked to golden perfection in just 25 minutes, this easy, crowd-pleasing side dish is ideal for barbecues, family dinners, or even a casual snack. Serve it warm with a dollop of butter or a drizzle of honey for a comforting treat that’s brimming with California-inspired flair! Perfect as a search for "cheesy jalapeño cornbread" or "best cornbread recipe with buttermilk," this dish is a must-try.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 0.75 cup canned sweet corn kernels, drained
- 1 medium jalapeño, finely diced
- 1 cup sharp cheddar cheese, shredded
- 2 stalks green onions, thinly sliced
Instructions
Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish or a 9-inch cast iron skillet with butter or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until evenly combined.
In a separate medium bowl, whisk together the melted butter, egg, and buttermilk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter will be slightly lumpy.
Gently fold in the sweet corn kernels, diced jalapeño, shredded cheddar cheese, and sliced green onions until evenly distributed.
Pour the batter into the prepared baking dish or skillet, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let the cornbread cool in the pan for 10 minutes before slicing into squares or wedges.
Serve warm with butter, honey, or your favorite toppings. Enjoy your California Cornbread!
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 4210 mg | 183% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 59.7 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1173 mg | 90% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
