Description
This Jalapeno Cheddar Cornbread is a flavorful, spicy twist on classic cornbread, featuring sharp cheddar cheese, fresh jalapenos, sweet corn kernels, and a hint of garlic. Baked in a cast-iron skillet for a perfect golden crust and moist interior, it’s an ideal side for any meal or a satisfying snack.
Ingredients
Wet Ingredients
- 2 large eggs, whisked
- ¼ cup vegetable oil
- 1 cup buttermilk
Dry Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
Additional Ingredients
- 1½ cups sharp cheddar cheese, shredded
- 1 cup corn kernels
- ½ white onion, diced
- 2 medium jalapeno peppers, seeded and diced (approximately ½ cup)
Instructions
- Preheat the Skillet: Place an 8-inch cast-iron skillet in a cold oven and preheat both to 350°F (175°C). This allows the skillet to heat gradually with the oven, ensuring an evenly heated pan for baking.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, vegetable oil, buttermilk, and cornmeal until well combined. Set this mixture aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder until evenly combined.
- Combine Wet and Dry Mixtures: Pour the wet egg mixture into the dry ingredients and mix thoroughly until you have a smooth batter without lumps.
- Fold in Flavorings: Gently fold shredded sharp cheddar cheese, corn kernels, diced onion, and diced jalapenos into the batter, distributing them evenly.
- Bake the Cornbread: Carefully remove the now hot skillet from the oven. Pour the batter into the hot skillet, spreading it evenly. Place the skillet back into the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few dry crumbs.
- Cool and Serve: Remove the skillet from the oven and let the cornbread sit for about 20 minutes. This resting time helps it set for easier slicing. Serve warm and enjoy!
Notes
- Ensure the jalapenos are seeded if you prefer less heat.
- Preheating the cast-iron skillet helps achieve a crispy crust on the cornbread.
- You can substitute the vegetable oil with melted butter for a richer flavor.
- Use fresh corn kernels for best texture and sweetness, but frozen and thawed corn can also work.
- Leftover cornbread reheats well in a toaster oven or microwave.
