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Jalapeño Cheddar Cornbread

A slice of golden-brown Jalapeño Cheddar Cornbread on a wooden cutting board, showing visible cheese and green flecks.
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A moist and savory skillet cornbread with pockets of melted cheddar and a kick of jalapeño. Perfect for serving with chili, BBQ, or soup.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1–2 jalapeños, finely diced (seeds removed for less heat, kept for more)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while it preheats.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper.
  3. In a separate medium bowl, whisk together the buttermilk, milk, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the melted butter, diced jalapeños, and shredded cheddar cheese.
  6. Carefully remove the hot skillet from the oven. Pour about 1 tablespoon of butter or oil into the skillet and swirl to coat the bottom.
  7. Pour the cornbread batter into the hot skillet.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
  9. Let the cornbread cool in the skillet for a few minutes before slicing and serving.

Notes

  • For a richer flavor, you can use all buttermilk.
  • 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.
  • For extra moisture, consider adding 1/4 cup of creamed corn to the batter.
  • Cooked bacon crumbles can be added for extra flavor.
  • To make ahead, bake the cornbread and let it cool completely. Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5-10 minutes.

Nutrition

Find it online: https://kingscook.com/jalapeno-cheddar-cornbread/