Cornbread with Cheese Jalapenos and Pecans
Give your classic cornbread a bold twist with this irresistible recipe for Cornbread with Cheese, Jalapeños, and Pecans. Perfectly golden and moist, this savory cornbread combines the rich creaminess of sharp cheddar cheese, the spicy kick of diced jalapeños, and the nutty crunch of chopped pecans for a flavor-packed side dish that's anything but ordinary. Ideal for pairing with chili, barbecue, or a steaming bowl of soup, this recipe is both simple and versatile, with just 15 minutes of prep time. Whether baked in a cast-iron skillet or square pan, each slice delivers a delightful balance of buttery warmth and zesty vibrancy. Impress at your next gathering or spice up your weekday dinners with this unique spin on traditional cornbread!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 tablespoons Unsalted butter, melted and cooled
- 1 cup Whole milk
- 2 large Eggs
- 1 cup Shredded sharp cheddar cheese
- 2 medium Diced jalapeños (seeded for less heat, if desired)
- 0.5 cup Chopped pecans
- 1 as needed Nonstick cooking spray or butter (for greasing the pan)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with nonstick cooking spray or butter.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the melted butter, milk, and eggs until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should have a few lumps.
Fold in the shredded cheddar cheese, diced jalapeños, and chopped pecans until evenly distributed throughout the batter.
Pour the batter into the prepared pan or skillet, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 10 minutes. Slice into squares or wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 4135 mg | 180% | |
| Total Carbohydrate | 266.9 g | 97% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 41.1 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1237 mg | 95% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1140 mg | 24% | |
*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.
