Jalapeño Cheddar Cornbread
A delightful twist on traditional cornbread featuring sharp cheddar cheese and spicy jalapeños, perfect for soups, stews, or as a hearty snack.
Ingredients
Wet Ingredients
- 2 large large eggs, (whisked)
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 cup cornmeal
Dry Ingredients
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
Mix-ins
- 1½ cups sharp cheddar cheese, (shredded)
- 1 cup corn kernels
- ½ white onion (diced)
- 2 medium jalapeño peppers, (seeded and diced) (approximately ½ cup)
Instructions
Preparation
- Place a greased 8-inch cast-iron skillet into a cold oven and preheat the oven to 350°F, allowing the skillet to heat up with the oven.
- In a medium bowl, combine the whisked eggs, vegetable oil, buttermilk, and cornmeal. Set aside.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and garlic powder until combined.
- Pour the egg mixture into the flour mixture and mix until well combined.
- Fold in the shredded cheese, corn kernels, diced onion, and jalapeños.
Baking
- Carefully remove the skillet from the oven and pour the batter into the hot skillet.
- Bake for 45-50 minutes, or until golden brown. A toothpick inserted into the center should come out clean or with a few dry crumbs.
- Let the cornbread cool for about 20 minutes before cutting and serving.
Notes
For added flavor, sauté the diced onion and jalapeños in a bit of oil before adding them to the batter. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week.