Description
This jalapeno cornbread is a deliciously moist and flavorful side dish perfect for any meal!
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter (melted)
- 1 cup buttermilk (see notes)
- 2 eggs
- 1 cup cheddar cheese
- 1/2 cup canned corn (I used Mexican corn)
- 2 jalapenos (seeded and diced)
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, add the all-purpose flour, cornmeal, sugar, baking powder, salt and baking soda and whisk until combined.
- In a medium bowl add the melted butter, buttermilk, eggs and whisk until combined.
- Add the wet ingredients to the dry and mix until incorporated.
- Mix in the jalapenos, cheese, and corn.
- Heat a 10-inch skillet on medium-high heat and add 2 tablespoons of butter let it melt and begin to sizzle.
- Turn off the heat and add the cornbread batter into the skillet (it’s ok if the butter raises to the top of the batter on the edges).
- Add slices of jalapenos if you prefer, and a sprinkle of shredded cheese.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let cool 5 minutes then cut into slices.
Notes
- For a tangier flavor, use buttermilk or add a splash of vinegar to regular milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg