Savory Cornbread
Golden, moist, and packed with bold flavors, this Savory Cornbread recipe takes a classic comfort food to the next level. Made with a blend of yellow cornmeal and all-purpose flour, this cornbread achieves the perfect balance of fluffiness and heartiness. Infused with sharp cheddar cheese, fresh scallions, and a kick of jalapeño (if you like it spicy), each bite delivers a delightful mix of savory and zesty goodness. The addition of buttermilk and melted butter ensures a tender crumb, while a touch of sugar adds just the right hint of sweetness. Ready in just 35 minutes, this easy cornbread recipe is perfect as a standalone snack or as a flavorful side dish for chili, soups, or a summer barbecue. Serve it warm with a drizzle of honey or a dollop of butter for a truly irresistible treat! Keywords: Savory Cornbread, cheddar cornbread, buttermilk cornbread, easy cornbread recipe, cornbread with jalapeño, fluffy cornbread.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 0.5 cup sharp cheddar cheese, shredded
- 2 tablespoons scallions, finely chopped
- 1 piece jalapeño, finely diced (optional)
Instructions
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment paper and set aside.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix.
Fold in the shredded cheddar cheese, chopped scallions, and diced jalapeño if using.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 18-20 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 for 10 minutes in the pan before slicing and serving.
Serve warm and enjoy as a side dish with butter, honey, or your favorite savory toppings.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 116 mg | 2% | |
*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.
