Description
Moist, golden, and just the right amount of heat — jalapeño cheddar cornbread that pairs with everything.
Ingredients
1 stick (113 g) unsalted butter, melted and slightly cooled
2/3 cup (130 g) sugar
2 large eggs (preferably local or organic)
1 cup (240 ml) buttermilk
1 can (14.75 oz / 418 g) creamed corn
1 cup (125 g) all-purpose flour
1 cup (145 g) yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup (115 g) aged white cheddar cheese, grated
1/2 cup (2 large) fresh jalapeños, minced and seeds removed
Instructions
Preheat the oven to 375°F (190°C). Grease an 8×8-inch (20×20 cm) ovenproof baking dish or line it with parchment paper.
In a medium bowl, whisk together the melted butter and sugar. Add the eggs and whisk until smooth. Stir in the buttermilk and creamed corn.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Pour the wet mixture into the dry ingredients and stir until just combined — do not overmix. Fold in the grated cheddar and minced jalapeños.
Pour the batter into the prepared dish and smooth the top. Bake on the middle rack for about 45 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
If the top browns too quickly, cover loosely with foil for the final 10–15 minutes.
Let the cornbread cool slightly before cutting into squares. Serve warm with butter or alongside hearty stews and grilled meats.
Notes
Jalapeños: Removing the seeds keeps the heat mild. Leave a few in if you prefer more spice.
Cheese: Aged cheddar adds sharpness, but Monterey Jack or pepper jack also work well.
Texture tip: Overmixing can make cornbread tough — mix just until combined.
Storage: Keeps up to 3 days in an airtight container. Reheat briefly in the oven for best texture.
Serving idea: Top with honey butter or crumble it over chili for extra richness.
- Prep Time: 20 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg