Buttermilk Cheddar Jalapeño Cornbread
Buttermilk Cheddar Jalapeño Cornbread is so thick and rich with a subtle hint of heat from pickled jalapeños. This is a super simple recipe, all the ingredients are mixed into one bowl then poured into an 8×8 inch square baking pan. The end result is a very slightly sweet, yet savory cornbread. I love snacking on this cold as well as with warm soup and chili. It’s a great side dish.
Growing up we sometimes went to Kenny Rogers Roasters for dinner. I know I know, I can’t not think of a certain Seinfeld episode either whenever I say the name. Anyway I don’t remember much about going there besides it was easy for my Mom, but what I loved about going there was their cornbread. They made it with kernels of corn in the bread and I always LOVED it. I knew when I was developing this recipe years ago I wanted mine to also have kernels of corn, and it does. It also has sharp cheddar cheese melted throughout and pickled jalapeños for some kick. Use good quality fine ground cornmeal when making this. It’s a great time to support a local mill near your area. I also love Bob’s Red Mill Fine Ground Cornmeal. You can find it at your grocery store or in through this Amazon link: http://amzn.to/2ivueus
These make thick slices of cornbread because I use an 8×8 inch square baking pan. My favorite square baking pan is the Emile Henri square baking dish that you can find here: https://amzn.to/3ukPV2M You can also use a 10″ cast iron skillet. If you don’t have a cast iron skillet, I can’t recommend them enough. we inherited ours but Lodge makes a great skillet and you can get one at this link: http://amzn.to/2B74ZtY
This post contains affiliate links. I will only ever link to products that I personally use and love.
Buttermilk Cheddar Jalapeno Cornbread
Ingredients
- 1 C all purpose flour
- 1 C yellow stoneground cornmeal
- 2 tbsp granulated sugar
- 1½ tsp baking powder
- 1 tsp kosher salt
- pinch of cayenne pepper
- 1½ C buttermilk
- 2 large eggs beaten
- 2 tbsp unsalted butter melted
- 1 C shredded sharp cheddar cheese
- 1/2 C frozen corn kernels
- 1/4 C chopped pickled jalapeno peppers
Instructions
- Preheat the oven to 425 degrees.
- In a large bowl whisk together the flour, cornmeal, sugar, salt, baking powder, and cayenne
- Add in the eggs, buttermilk, melted butter, cheese, corn, and jalapeños. Stir until just combined.
- Pour into a greased 8×8 inch square baking pan or a 10" cast iron skillet.
- Bake for 35 minutes (slightly less time if you cook it in the 10" skillet) or until a toothpick inserted in the center comes out clean.
