This Jalapeno Cheddar Cornbread has a light and tender crumb and slightly crispy crust. It's filled with spicy jalapeno peppers, cheddar cheese, and corn. Take it to the next level with a pat of butter and drizzle of honey!
Prep Time10 minutesmins
Cook Time25 minutesmins
resting time10 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: Mexican
Keyword: Jalapeno Cheddar Cornbread
Servings: 8
Calories: 393kcal
Author: Garnish and Glaze
Ingredients
2teaspoonsoil
1cupall-purpose flour
1cupcornmeal
2tablespoonsgranulated sugar
1 1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1cupbuttermilk
1/2cupbutter, melted
2largeeggs
1 1/2cupsshredded cheddar cheese, divided
1/2cupcreamed style corn
2jalapeños , seeded and diced (optional extra slices for top)
Instructions
Place oil in a 9 or 10 inch cast iron skillet (or grease a 9x9 inch pan with cooking spray) and place skillet in the oven and preheat it to 400 degrees F.
In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
Add the buttermilk, melted butter, and eggs and mix until combined.
Fold in 1 cup of cheese, corn, and diced jalapenos.
Remove the skillet from the oven. Rotate the pan so the oil gets on the sides of the pan (or you can use a heat proof pastry brush).
Pour batter in pan, top with sliced jalapeños and remaining 1/2 cup cheese, and place in the oven. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.