Description
This moist and flavorful cornbread is studded with jalapeños, giving it just the right amount of heat. It’s perfect alongside chili, soups, or barbecue.
Ingredients
Units
Scale
- 1 cup (120 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup (240 ml) buttermilk (or regular milk + 1 tbsp lemon juice)
- 2 large eggs
- 1/4 cup (60 ml) unsalted butter (melted and slightly cooled)
- 1/2 cup (120 ml) sour cream
- 1 cup (120 g) shredded cheddar cheese (optional)
- 1–2 jalapeños (deseeded and diced, or leave seeds for extra heat)
Instructions
Prepare the Batter:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish with butter or nonstick spray.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and sour cream.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined; do not overmix.
- Add Cheese and Jalapeños:
- Fold in the shredded cheddar cheese (if using) and diced jalapeños.
Bake the Cornbread:
- Pour into Pan:
- Pour the batter into the prepared skillet or baking dish, spreading it evenly.
- Bake:
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cornbread to cool for 5-10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite dish.
Notes
- For an extra kick, sprinkle a few jalapeño slices on top before baking.
- Add 1/2 cup of corn kernels (fresh, frozen, or canned) for additional texture and sweetness.
- This cornbread can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.