Description
Moist, golden cornbread with a spicy jalapeño kick. Perfect as a side for chili, BBQ, or soups, and easy to customize with cheese or herbs.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup milk or buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 fresh jalapeños, seeded and diced
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 400°F (200°C) and place a cast iron skillet in the oven to heat. Grease lightly with butter or oil.
- In a large bowl, whisk cornmeal, flour, baking powder, sugar, and salt until combined.
- In another bowl, whisk milk, eggs, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Fold in diced jalapeños and shredded cheese if using.
- Carefully remove hot skillet from oven, pour in the batter, and spread evenly.
- Bake for 20–25 minutes, until golden brown and a toothpick comes out clean.
- Cool for 10 minutes before slicing. Serve warm with butter or honey.
Notes
For extra flavor, add roasted corn or bacon bits to the batter. Store leftovers in an airtight container for up to 3 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American