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Jalapeno Cheddar Cornbread

A savory cornbread packed with gooey cheddar and zesty jalapenos, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breads, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Can substitute with almond or oat milk.
  • 2 large eggs
  • 1/4 cup melted butter or vegetable oil
Add-ins
  • 1 cup shredded cheddar cheese
  • 1-2 jalapenos, diced (seeds removed for less heat)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Grease an 8-inch square baking dish or line it with parchment paper.
Mixing Ingredients
  1. In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix well.
  2. In another bowl, whisk together the buttermilk, eggs, and melted butter (or oil) until fully blended.
  3. Pour the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing!
  4. Gently fold in the diced jalapenos and shredded cheddar cheese.
Baking
  1. Transfer the batter to the prepared baking dish, spreading it evenly.
  2. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  3. Allow to cool for a few minutes before slicing and serving warm.

Notes

For a lactose-free option, use almond milk or oat milk. For extra spice, try adding pepper jack cheese. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.