Description
This delicious cornbread is packed with cheddar cheese and jalapenos, making it a perfect side dish 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
- Buttermilk can be homemade by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg