Description
This Jalapeño Cheddar Cornbread delivers crispy golden edges and a fluffy interior packed with sharp cheddar cheese and spicy pickled jalapeños. It is simple to make for any beginner cook.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup butter, melted and slightly cooled
- 1/2 cup sugar
- 1 large egg
- 1 cup buttermilk
- 8 ounces sharp white cheddar, freshly grated
- 2/3 cup chopped pickled jalapeños
Instructions
- Preheat your oven to 375 degrees F. Spray a 9×9 inch pan with nonstick baking spray.
- In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the buttermilk. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently stir in the grated cheese and jalapeños.
- Spread the mixture evenly in your prepared pan.
- Bake for 20 to 25 minutes, or until the top is set and golden brown.
- Let the cornbread cool slightly before you cut and serve it.
Notes
- Crispy golden edges with a fluffy interior studded with cheddar and pickled jalapeños.
- Perfect alongside soups and fall dishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Bake
- Cuisine: American