If you're looking for a mouth-watering and spicy twist on traditional cornbread, this Jalapeño Cheddar Cornbread recipe is the perfect choice. This savory and tangy bread is perfect as a side dish for any meal or as a snack on its own.
This recipe is quick and easy to make, requiring just a few simple ingredients that you may already have in your pantry. The addition of jalapeños and cheddar cheese adds a delicious kick of heat and flavor to the classic cornbread recipe.
To make this Jalapeño Cheddar Cornbread, you will need:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs, beaten
- 1 cup fresh or canned corn kernels
- 1/2 cup shredded cheddar cheese
- 2 jalapeño peppers, seeded and minced
To begin, preheat your oven to 375°F and grease an 8-inch cast-iron skillet. In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, vegetable oil, and beaten eggs. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the corn kernels, shredded cheddar cheese, and minced jalapeño peppers.
Pour the batter into the prepared cast-iron skillet and smooth the top with a spatula. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let the cornbread cool in the skillet for 5-10 minutes before slicing and serving.
This Jalapeño Cheddar Cornbread recipe is perfect for any occasion, whether you're hosting a barbecue, potluck, or just want to spice up your weeknight dinner. Serve it warm with a dollop of honey butter or alongside your favorite chili recipe for a satisfying and flavorful meal.