Jalapeno Cheddar Cornbread is savory cornbread that is made with sharp cheddar cheese, corn kernels, onions, and jalapeno peppers.
This Jalapeno Cheddar Cornbread is definitely a savory cornbread; no sugar is added in this recipe and there is a spicy kick in every bite from the jalapeno peppers. Plus, there is added corn, onions, and cheese.
JALAPENO CHEDDAR CORNBREAD INGREDIENTS
Cornbread is not hard to make, so skip the cornbread mix at the store and make your own.
Cornmeal: Cornmeal is ground yellow corn. I recommend sticking with yellow cornmeal (as opposed to white) for a stronger flavor.
Buttermilk: Buttermilk is one of the wet ingredients (along with eggs and oil) that the cornmeal will soak in. If you don’t have any on hand, make your own homemade buttermilk.
Corn: Just a cup of sweet corn kernels is all you will need to add some texture to the cornbread.
Cheese: I prefer shredded sharp cheddar cheese for the most flavor.
Onion: A white onion was used in the recipe for a stronger flavor.
Jalapeno Peppers: I used two jalapeno peppers, seeded and diced, in the cornbread. Yes, you will get a jalapeno flavor in every bite. If you don’t want such a strong flavor, just use one jalapeno. If you want extra spice, look for jalapenos that are ‘stressed’, or have white streaks running down the length of the pepper.
HOW TO MAKE JALAPENO CHEDDAR CORNBREAD
To get started making this cornbread, you will need an 8-inch cast-iron (or oven-safe) skillet. If you do use a 9-inch skillet, the cornbread will be a little thinner and you will need to watch the baking time. You could also use an 8-inch square baking dish. IMPORTANT TIP: If you do use a baking dish, as opposed to a skillet, you do not need to heat up the baking dish in the oven.
First, grease the oven-safe skillet and place it in a cold oven. Preheat the oven to 350°F and let the skillet heat up as the oven heats. While the oven and skillet are preheating, prepare the batter.
In a medium bowl, combine the whisked eggs, oil, buttermilk, and cornmeal. Let the cornmeal soak in the wet ingredients as you prepare the remaining ingredients, or for about ten minutes. Then, in a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cornmeal mixture to the flour mixture and mix until combined. Fold in the shredded cheese, corn, onion, and jalapeno peppers.
Finally, carefully remove the hot skillet from the preheated oven and pour the batter into the hot skillet.
Bake the jalapeno cheddar cornbread for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out with a few dry crumbs, but no wet batter. Let the bread sit for about 20 minutes before cutting and serving. Store cornbread in an airtight container for 1-2 days at room temperature, or up to five days in the refrigerator.
- 2 large eggs, whisked
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1½ cups sharp cheddar cheese, shredded
- 1 cup corn kernels
- ½ white onion, diced
- 2 medium jalapeno peppers, seeded and diced (approximately ½ cup)
Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.
In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.
In a separate bowl combine flour, baking powder, baking soda, and salt. Whisk together until combined.
Pour the egg mixture into the flour mixture and mix until well combined.
Fold in cheese, corn, onion, and jalapeños.
Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)
Let the cornbread cool for about 20 minutes before cutting and serving.