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Jalapeno Cheddar Cornbread

Jalapeno cheddar cornbread bakes up golden with a tender crumb, sharp cheddar, and diced jalapenos in every bite. Serve it warm alongside chili, soup, or your favorite comfort-food meal.
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Prep Time 15 minutes
Cook Time 25 minutes
cooling 10 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 7 tbsp butter unsalted, divided (1 tablespoon softened; 6 tablespoons melted)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup buttermilk
  • 2 eggs large
  • 1 cup sharp cheddar cheese shredded
  • 2 jalapenos medium, seeded and finely diced

Equipment

  • 1 9-inch square baking pan

Method
 

  1. Heat the oven to 400°F.
  2. Grease a 9-inch square baking pan with 1 tablespoon softened butter.
  3. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. In a medium bowl, whisk the buttermilk, eggs, and 6 tablespoons melted butter until combined.
  5. Pour the buttermilk mixture into the dry ingredients and stir just until no dry streaks remain.
  6. Fold in the cheddar and jalapenos.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool in the pan for 10 minutes.
  10. Cut and serve.

Notes

For a tender crumb, stir the batter just until no dry streaks remain. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.