Buttermilk Cheddar Jalapeno Cornbread
Thick and Rich with flecks of cheddar cheese, bits of corn, and jalapenos for a perfect kick. This cornbread recipe is FULL of flavor.
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 8x8 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.