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Jalapeño Cheddar Cornbread

Delicious Jalapeño Cheddar Cornbread for Perfect Cozy Nights

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This Jalapeño Cheddar Cornbread boasts a moist, buttery texture with a zesty flavor, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup unsalted butter can replace with salted butter, adjust salt accordingly
  • 1 cup medium cornmeal avoid fine cornmeal to maintain dry consistency
  • 1 cup all-purpose flour gluten-free flour can work with modifications
  • 1/4 cup sugar can reduce or swap with alternative
  • 1 teaspoon salt omitting isn’t recommended
  • 1 teaspoon baking powder primary leavening agent, check potency
  • 1/2 teaspoon baking soda ensure freshness for optimal results
  • 2 large eggs use room temperature for better mixing
  • 1 cup sour cream full-fat is ideal or substitute with Greek yogurt
  • 1/2 cup buttermilk mix milk with vinegar if unavailable
  • 1 cup sharp cheddar cheese can swap in Monterey Jack or Pepper Jack
  • 1 medium jalapeño pepper adjust quantity for desired spice level
For Serving
  • to taste butter spread on warm slices
  • to taste honey drizzle over warm cornbread

Equipment

  • 10-inch cast iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Melt 1/2 cup of unsalted butter in a cast iron skillet over medium heat until golden brown.
  2. In a large bowl, whisk together 1 cup of all-purpose flour, 1 cup of medium cornmeal, 1/4 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  3. Finely chop 1 jalapeño pepper and set aside. Slice a second jalapeño into thin rounds for garnish.
  4. In another bowl, whisk together 2 eggs, 1 cup of sour cream, and 1/2 cup of buttermilk until smooth.
  5. Combine the browned butter with the wet ingredients, then gradually add to the dry ingredients, stirring gently until just moistened.
  6. Fold in 1 cup of shredded cheddar cheese and the finely chopped jalapeño.
  7. Pour the batter into the preheated skillet, spreading it evenly. Top with reserved jalapeño slices.
  8. Bake for 15-20 minutes or until a skewer inserted into the center comes out clean and the top is golden brown.
  9. Let the cornbread cool slightly, then serve warm with butter or honey.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 28gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Notes

Mix gently to avoid dense cornbread. Room temperature ingredients work best for texture. Store in an airtight container for up to 3 days or refrigerate for up to a week.

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