Jalapeño Cornbread
Jalapeño cornbread is full of peppers and cheddar cheese. It’s perfect for serving alongside chili, meatloaf, or roast chicken.
Servings: 9 servings
Ingredients
- 8 tablespoons butter melted and cooled slightly
- ¼ cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
- Pinch ground black pepper
- 1 to 2 jalapeño peppers diced
- 1 cup grated cheddar cheese
Instructions
- Preheat oven to 375°F and lightly grease a 9x9-inch square pan.
- In a large bowl, mix together butter and sugar until blended. Beat in eggs, one at a time.
- Combine buttermilk and baking soda and let rest a moment to foam, then stir into butter mixture.
- In another bowl, stir together cornmeal, flour, salt, and pepper. Pour into wet ingredients and stir until fully incorporated.
- Fold in jalapeños and cheddar cheese, mixing just until evenly distributed.
- Pour into prepared pan and bake for 20-30 minutes, until golden and edges are pulling away from the sides. Let cool slightly before serving.
Notes
This recipe can be cut into 9 large squares or 16 small squares.
