Irresistible Jalapeño Cheddar Cornbread That's Simply Divine

This Jalapeño Cheddar Cornbread is a delightful blend of cornmeal, sharp cheddar, and jalapeños, perfect as a side dish or snack.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 8 slices

Course: Dinner

Cuisine: American

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Cornmeal Can use masa harina for a different texture.
1 cup All-Purpose Flour Gluten-free flour blend can be used for dietary adjustments.
1/4 cup Granulated Sugar Adjust to taste if preferred less sweet.
1 tbsp Baking Powder Check for freshness as it can lose potency over time.
1 tsp Salt Essential for overall flavor development.
1/2 tsp Baking Soda Be mindful of measurements to prevent bitterness.
1 cup Buttermilk Use plant-based milk with a tablespoon of lemon juice for a dairy-free option.
2 large Eggs For an egg substitute, use flaxseed meal mixed with water.
1/4 cup Unsalted Butter Can replace with vegetable oil for a lighter option.

For the Mix-Ins

1 cup Sharp Cheddar Cheese Any cheese of preference can work but will alter the taste.
1 cup Corn Kernels Use fresh or frozen, depending on availability.
2 medium Jalapeños Remove seeds for less heat; adjust quantity for preference.

For Garnish

1/4 cup Fresh Cilantro Fresh parsley can be used instead.

Equipment

8-inch square baking pan
mixing bowls
whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan or cast-iron skillet.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda until well blended.
In another bowl, whisk together buttermilk, eggs, and melted butter until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined, careful not to overmix.
Fold in cheddar cheese, corn kernels, and jalapeños until evenly distributed.
Transfer the batter to the greased pan, smoothing the top and optionally adding jalapeño slices on top.
Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
Cool for 5-10 minutes, garnish with cilantro, and serve warm.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 320mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Consider wearing gloves when handling jalapeños to avoid irritation and remove seeds for milder heat.

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