Jalapeño Cheddar Cornbread
Moist and cheesy jalapeño cheddar cornbread baked in a cast iron skillet for crispy edges and fluffy inside.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tbsp kosher salt
- 1/4 cup sugar or more for sweeter cornbread
- 1 1/2 cups buttermilk full-fat
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled (plus more for skillet and brushing)
- 2 –3 fresh jalapeños seeded and finely diced
- 1 cup shredded cheddar cheese
- 1 tbsp honey optional, for brushing after baking
Instructions
- Preheat oven to 400°F with a 10 inch cast iron skillet inside.
- In a large bowl, whisk cornmeal, flour, baking powder, baking soda, sugar, and salt.
- In a small bowl, whisk buttermilk, eggs, and melted butter until smooth.
- Add wet ingredients to dry and stir until combined. Fold in jalapeños and cheese.
- Remove skillet from oven, add butter to coat, then pour in batter.
- Bake 22–25 minutes until golden brown. Brush with honey if desired. Serve warm.