Cheddar Jalapeño Cornbread

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1/4 cup diced jalapeños (seeds removed if less heat desired)
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted

Steps

1. 1 Preheat oven to 400°F and grease an 8x8 inch baking dish.
2. 2 In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. 3 Stir in cheddar cheese and jalapeños.
4. 4 In a separate bowl, whisk buttermilk and egg, then pour into the dry ingredients. Stir in melted butter until just combined.
5. 5 Pour batter into prepared dish.
6. 6 Bake for 20 minutes or until golden brown and a toothpick inserted comes out clean.
7. 7 Let cool slightly before serving.

Nutrition

Tips

• For extra flavor, add a pinch of smoked paprika to the dry ingredients.
• Buttermilk can be substituted with equal parts milk and 1 tablespoon of lemon juice or vinegar, left to sit for 5 minutes.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Serving Suggestions

• Serve warm with chili or a hearty stew.
• Perfect alongside a bowl of creamy soup.

FAQ