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Jalapeno Cheddar Cornbread

Jalapeno cheddar cornbread bakes in a 9-inch square pan until golden, with a tender crumb, sharp cheddar, and finely chopped jalapeno in every bite. Serve it warm after a 10-minute rest for easy slicing.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Nonstick cooking spray for the pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk
  • 2 eggs large
  • 0.5 cup unsalted butter melted and cooled slightly
  • 1 cup sharp cheddar cheese shredded
  • 1 jalapeno seeded and finely chopped

Equipment

  • 1 9-inch square baking pan

Method
 

  1. Heat the oven to 400°F.
  2. Coat a 9-inch square baking pan with nonstick cooking spray.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  4. In a medium bowl, whisk together the buttermilk and eggs.
  5. Whisk the melted butter into the buttermilk mixture.
  6. Pour the buttermilk mixture into the dry ingredients and stir just until combined.
  7. Fold in the cheddar and jalapeno.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let the cornbread rest in the pan for 10 minutes.
  11. Cut and serve.

Notes

For tender cornbread, stir the wet and dry ingredients just until combined. Store covered in the refrigerator for up to 3 days; freezing is fine. For a gluten-free version, use a cup-for-cup gluten-free all-purpose flour blend.