Jalapeno Cheddar Cornbread
Servings: 8 Servings
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Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 ½ teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 3/4 cup buttermilk
- 2 eggs
- 1/4 cup melted butter
- 2 tablespoons honey
- 1/3 cup diced pickled or fresh jalapenos (seeds removed)
- 1/3 cup sliced scallions
- 1 cup corn kernels
- 1 1/2 cups grated sharp-aged cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, cumin and salt.
- In a separate bowl, combine the buttermilk, eggs, melted butter, and honey.
- Add the jalapenos, scallions, and corn kernels to the wet ingredients and mix well.
- Add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix).
- Gently fold in 1 1/4 cups cheddar cheese.
- Generously butter a 9x9-inch square baking dish or a 10-inch round pan.
- Pour the batter evenly into the prepared pan.
- Sprinkle the remaining 1/4 cup cheddar cheese over the top of the batter.
- Place the pan in the oven and bake uncovered for 10 minutes.
- Reduce the oven temperature to 375°F (190°C). Cover the pan loosely with foil to prevent over-browning, and bake for an additional 20-30 minutes.
- Insert a toothpick into the center of the cornbread. If it comes out clean, the cornbread is done.
Notes
To bake in a cast iron skillet:
- Preheat oven to 375°F (190°C) with the rack in the middle of the oven.
- Place the 10-inch skillet in the oven.
- After 10 minutes, remove the skillet from the oven, add two tablespoons of butter, and swirl to coat the bottom and sides of the skillet.
- Pour the batter into the skillet and spread with the back of a wooden spoon.
- Sprinkle with the remaining ¼ cup of cheese.
- Bake for 20-25 minutes.