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Homemade Jalapeno Cheddar Cornbread recipe photo

Jalapeno Cheddar Cornbread

This Jalapeno Cheddar Cornbread is a flavor-packed delight! Moist, cheesy, and a little spicy, it's perfect with soups or slathered in butter.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal not mix
  • 1/3 cup granulated sugar
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 2 cups buttermilk
  • 4 large eggs
  • 1 cup unsalted butter melted
  • 10 ounces frozen sweet corn thawed
  • 3 cups shredded sharp cheddar cheese
  • 3-4 large jalapenos diced (about 1/2 cup)

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • 9x13-inch Baking Pan
  • Oven

Method
 

  1. Step 1: Preheat the Oven - Begin by preheating your oven to 400°F (200°C) to ensure even baking.
  2. Step 2: Prepare the Baking Pan - Grease a 9x13-inch baking pan with cooking spray or butter to prevent sticking.
  3. Step 3: Whisk Dry Ingredients - In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and garlic powder. Whisk until well mixed.
  4. Step 4: Mix Wet Ingredients - In another bowl, whisk together buttermilk, eggs, and melted butter. Ensure the butter isn't too hot.
  5. Step 5: Combine Mixtures - Pour wet ingredients into dry ingredients and stir until just combined; a few lumps are okay.
  6. Step 6: Fold in Corn, Cheese, and Jalapenos - Gently fold in corn, cheddar cheese, and jalapenos until evenly distributed.
  7. Step 7: Bake - Pour batter into the prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
  8. Step 8: Cool and Serve - Let the cornbread cool for 10 minutes, then cut into squares and serve warm.

Notes

  • Be cautious with the jalapenos; heat can vary significantly. Taste a small piece before adding them all in.
  • For extra moisture, you can add a little more buttermilk if the batter seems too thick.
  • If you have leftover cornbread, it can be toasted the next day for breakfast!