Jalapeño Cheddar Cornbread
Servings: 6 Servings
Ingredients
- ½ cup unsalted butter 1 stick
- ½ cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 large egg
- ½ cup whole milk
- ½ cup buttermilk
- 1 tablespoon jalapeños chopped (pickled or fresh)
- 4 ounces sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350°F, and melt the butter in a 6-inch cast iron skillet.½ cup unsalted butter
- In a large bowl, mix together the flour, cornmeal, baking powder, and salt. Set aside.½ cup all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon salt
- In a separate medium bowl, combine the egg, milk, and buttermilk. Slowly add the melted butter.1 large egg, ½ cup whole milk, ½ cup buttermilk
- Add the wet ingredients to the dry ingredients and stir to combine.
- Fold in the jalapeños and cheese, and carefully pour the batter into the hot skillet.1 tablespoon jalapeños, 4 ounces sharp cheddar cheese
- Place the skillet in the preheated oven. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve immediately with extra butter or honey.
- Store any leftovers in an airtight container for up to 3 days.
Notes
- Pan size: This is a small-batch recipe made in a 6-inch cast iron skillet. You can also make it in a similar sized baking dish. If you only have an 8-inch skillet, the batter will be thinner and you'll need to reduce the bake time by 10 to 15 minutes. Start checking early.
- Doneness: A toothpick inserted in the center should come out clean or with a few moist crumbs. If it has wet batter, it needs more time. Start checking at 35 minutes since ovens vary.
- Sweet vs. savory: This is a savory, Southern-style cornbread with no sugar. If you like sweet cornbread, add 2 to 3 tablespoons of sugar to the dry ingredients or drizzle with honey before serving.
- Jalapeños: Use more jalapeños for a spicier cornbread.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. Reheat wrapped in foil at 300°F for about 10 minutes to bring back some crispiness.
Nutrition Facts
Jalapeño Cheddar Cornbread
Serving Size
1 slice
Amount per Serving
Calories
390
% Daily Value*
Fat
25
g
38
%
Saturated Fat
15
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
91
mg
30
%
Sodium
675
mg
28
%
Potassium
391
mg
11
%
Carbohydrates
31
g
10
%
Fiber
3
g
12
%
Sugar
3
g
3
%
Protein
11
g
22
%
Vitamin A
795
IU
16
%
Vitamin C
3
mg
4
%
Calcium
281
mg
28
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
