Description
Moist and flavorful cornbread with a kick from jalapeños.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup chopped pickled jalapeños
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, oil, and eggs.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Fold in cheese and jalapeños.
- Pour batter into prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before slicing and serving.
Notes
- For a spicier cornbread, add more jalapeños or a pinch of cayenne pepper.
- You can substitute fresh jalapeños for pickled jalapeños. Make sure to remove seeds and membranes for less heat.
- Buttermilk adds moisture and tenderness to the cornbread. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: Jalapeño Cornbread, Cornbread, Jalapeño, Cheese, Spicy Cornbread