This is the moist, dense, slightly sweet cornbread of your dreams.
By Lauren Kretzer
I don’t mean to brag, but this is the moist, dense, slightly sweet cornbread of your dreams. You won’t even need to pass any butter or honey at the table alongside it – it’s that good on its own. I mean, there’s an entire cup of cheddar in this bad boy so, you can’t really go wrong, right? Speaking of cheddar – be sure to use a good quality aged cheddar and fresh jalapenos, as they are the shining stars of this dish. It truly makes all the difference.
Jalapeno Cheddar Cornbread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8-10 1x
Description
This is the moist, dense, slightly sweet cornbread of your dreams.
Ingredients
Scale
- 1 stick of organic butter, melted and slightly cooled
- 2/3 cup sugar
- 2 organic eggs (use local eggs whenever possible)
- 1 cup buttermilk
- 1 14.75 ounce can of creamed corn
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 1/2 teaspoons kosher salt
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup grated aged white cheddar cheese
- 1/2 cup minced fresh jalapeno, seeds removed (approximately 2 large jalapenos)
Instructions
- Preheat oven to 375 degrees and grease an 8×8? ovenproof baking dish.
- In a medium bowl, mix the melted butter with the sugar. Beat in the eggs until combined. Add the buttermilk and creamed corn and stir to combine.
- In a separate large bowl, add the flour, cornmeal, baking powder, baking soda and salt and whisk to combine. Add the buttermilk/egg mixture and stir until just combined. Fold in the grated cheddar cheese and minced jalapenos.
- Pour batter evenly into the greased baking dish and place on the middle rack in oven. Bake for approximately 45 minutes, or until top is golden brown and a toothpick placed in center of cornbread comes out clean. You may have to cover the baking dish loosely with foil during the last 10-15 minutes of cooking to ensure the top of the cornbread does not burn.
- Prep Time: 20 mins
- Cook Time: 45 mins
These are delicious! I love this recipe and I will be using this over and over. My only advice is to use a larger baking dish. The center of my cornbread did not set as nicely as the rest of it, so next time I will be using a 9×13 and shortening the cook time. Fabulous! Thanks!
I’ve pulled many recipes from the internet, but this is the first one I’ve been moved to review. This cornbread is the best! Until this recipe, I wasn’t a big fan of cornbread simply because most that I’ve tasted have been too dry, too cakey or too sweet. But when my sister brought me some jalapeno peppers from her garden, I thought I’d give this receipe a try, and I’m so glad I did. The cornbread came out moist and dense (but not cakey!) and full of butter and corn flavors. The edges were crisp and chewy, something I thought could only be achieved using a cast iron skillet! There was jalapeno flavor in every bite, but because the peppers were minced, there were no large chunks of pepper to burn your mouth. I only made 2 changes – I used a scant half cup of sugar, only because I prefer my cornbreak less sweet, and I took another reviewer’s suggestion and used a slightly larger Pyrex baking pan (8″x11.5″). I also took the author’s advice and used a chunk of very good quality Vermont white extra sharp cheddar cheese – definitely worth the extra effort to grate. I’ll be making this corn bread again and again! Thanks Lauren!
what’s a stick of butter???? measurements please.
stick of butter?
Made this yesterday. It was AMAZING!!!! Def cook in a 13×9 pan. 8×8 would be way small.
This is an outstanding recipe. It is easy and delicious. I’ve made it many times. Once, when I didn’t have buttermilk, I used plain yogurt and it was great!
This looks good. I have been looking for a good cornbread texas style and i think I found it. Thanks