Savory Jalapeo Cornbread
Elevate your side dish game with this bold and flavorful Savory Jalapeño Cornbread! Perfectly moist with a tender crumb, this cornbread marries the sweetness of cornmeal with the zesty kick of fresh jalapeños and the richness of sharp cheddar cheese. Buttermilk and melted butter create a lusciously creamy batter, while bursts of whole corn kernels and optional fresh cilantro add texture and a hint of freshness. Baked to golden perfection in a rustic cast iron skillet, this crowd-pleasing recipe is ready in just 40 minutes and pairs beautifully with chili, barbecue, or your favorite hearty soups. Serve warm and watch it disappear at your next gathering!
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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 teaspoons baking soda
- 0.5 teaspoons salt
- 0.25 cup unsalted butter, melted
- 1 cup buttermilk
- 1 piece large egg
- 0.75 cup sharp cheddar cheese, shredded
- 2 pieces jalapeños, finely chopped
- 2 tablespoons fresh cilantro, finely chopped (optional)
- 0.5 cup corn kernels (fresh, canned, or frozen)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch cast iron skillet or a baking dish with butter or nonstick spray, and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, buttermilk, and egg until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the shredded cheddar cheese, chopped jalapeños, cilantro (if using), and corn kernels until evenly distributed throughout the batter.
Pour the batter into the prepared skillet or baking dish, using a spatula to spread it evenly.
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 allow it to cool in the skillet for about 10 minutes before serving.
Slice into wedges or squares and enjoy warm. Perfect on its own or slathered with a bit of butter!
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 4057 mg | 176% | |
| Total Carbohydrate | 278.4 g | 101% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 45.9 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 947 mg | 73% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1195 mg | 25% | |
*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.
