Jalapeño Cheddar Cornbread
This Jalapeño Cheddar Cornbread is baked in a hot cast iron skillet for a golden, crisp edge and a moist, tender center.
Ingredients
- 2 tablespoons butter
- 2 cups cornmeal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1 ½ cups cheddar cheese shredded
- ½ cup jalapenos sliced
Instructions
- Preheat the oven to 400°F. Place a small cast iron skillet in the oven with the butter and allow it to melt while the oven heats.
- In a medium bowl, whisk together the cornmeal, baking soda, and salt. Set aside.
- In a separate bowl, whisk the buttermilk and eggs until well combined. Add the dry ingredients and stir just until the batter comes together—do not overmix.
- Gently fold in the shredded cheddar cheese and sliced jalapeños until evenly distributed.
- Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides. Pour the batter into the hot skillet, spreading it evenly.
- Bake for 18–22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool slightly before slicing and serving.
Nutrition
Notes
- Preheat the skillet: Starting with a hot cast iron skillet helps create crisp edges and a well-browned crust.
- Don’t over mix the batter: Stir just until combined to keep the cornbread tender.
- Adjust the spice level: Removing the seeds and membranes from the jalapeños will reduce heat without changing flavor.
- Watch the bake time: Over baking can dry out cornbread, so remove it once the center is set and the edges are golden.
- Let it rest briefly: Allow the cornbread to cool for a few minutes before slicing so it holds together better.
- Serving Suggestions: Try this cornbread with our Easy Instant Pot Chili, Shrimp Boil Soup or Crockpot White Chicken Chili.
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