Jalapeno and Cheddar Cornbread
Bring a bold twist to classic comfort food with this Jalapeno and Cheddar Cornbread, the perfect fusion of zesty flavor and hearty texture. This golden, tender cornbread combines the rich creaminess of shredded cheddar cheese with the fiery kick of diced jalapenos—included with or without seeds to customize the heat level to your liking. A touch of buttermilk ensures a moist crumb, while optional sweet corn kernels add bursts of natural sweetness to every bite. Quick and easy to prepare, this cornbread is baked to perfection in just 25 minutes, making it an ideal side dish for chili, soups, or smoky barbecue meals. Whether served warm from the oven or enjoyed the next day, this recipe is guaranteed to become a table favorite for lovers of sweet-and-spicy pairings and Southern-inspired delights!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 2 large Eggs
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted
- 1 cup Cheddar cheese, shredded
- 2 medium Jalapenos, diced (seeded for less heat, optional)
- 0.5 cup Corn kernels, fresh or frozen (optional)
- N/A Cooking spray or butter (for greasing)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch round or square baking dish with cooking spray or butter, or line it with parchment paper.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar until well combined.
In a separate medium-sized bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter will be slightly lumpy, and that's okay.
Fold in the shredded cheddar cheese, diced jalapenos, and corn kernels (if using) until evenly distributed.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Place the dish in the preheated oven and bake 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 allow it to cool in the pan for about 10 minutes before slicing and serving.
Serve warm and enjoy as a side dish for chili, soup, or barbecue, or on its own!
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 318.4 g | 116% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 45.6 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1174 mg | 90% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1332 mg | 28% | |
*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.
