Roasted Jalapeno and Cheese Cornbread
Add a bold twist to your classic cornbread with this Roasted Jalapeño and Cheese Cornbread recipe! Packed with smoky, roasted jalapeños, melty sharp cheddar cheese, and a touch of scallions for freshness, this cornbread is the ultimate side dish for any meal. The perfect balance of sweet and savory flavors comes together in a moist, fluffy texture, thanks to a blend of buttermilk and melted butter. The roasting of the jalapeños infuses a subtle smoky heat, while the golden crust bakes to perfection in just 30 minutes. Serve it warm with a dollop of butter or alongside your favorite chili or barbecue for an irresistible combination. This crowd-pleasing recipe is easy to prepare, packed with flavor, and sure to be a hit at the table.
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Recipe Information
Ingredients
- 2 whole jalapenos
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 2 whole large eggs
- 1 cup shredded sharp cheddar cheese
- 2 whole scallions, finely chopped
- 1 teaspoon vegetable oil
Instructions
Preheat your oven to 400°F (200°C) and lightly grease an 8-inch square baking pan or line it with parchment paper.
Place the jalapenos on a small baking sheet, rub them with the teaspoon of vegetable oil, and roast them in the oven for 8-10 minutes or until the skin is blistered and slightly charred.
Remove the jalapenos from the oven, place them in a bowl, and cover with plastic wrap to steam for 5 minutes. Once cool, peel off the skins, remove the seeds (optional for less heat), and dice the jalapenos. Set aside.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
Gently fold in the diced jalapenos, shredded cheese, and chopped scallions.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 39.8 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1206 mg | 93% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 975 mg | 21% | |
*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.
