PrintSpicy Jalapeño Cheddar Cornbread
A moist and flavorful jalapeño cheddar cornbread baked in a cast-iron skillet, perfect as a side for chili or any game day meal.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1–2 jalapeños, finely diced (seeds removed for less heat)
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to preheat.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the diced jalapeños and shredded cheddar cheese.
- Carefully remove the hot cast-iron skillet from the oven. Pour the batter into the hot skillet. The batter will sizzle.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool in the skillet for a few minutes before slicing and serving.
Notes
- For a milder cornbread, remove all seeds and membranes from the jalapeños.
- If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes.
- This cornbread pairs wonderfully with chili, stews, or as a side for barbecue.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg