Cheese & Jalapeño Cornbread
Bringing a bit of heat to a classic dish, this cornbread is a great balance of sweet and savory. Pair with a little butter and it's a perfect side for so many meals.
Servings 10 people
Calories 200kcal
Ingredients
- 6 tbsp unsalted butter
- 1 ¼ cups cornmeal (use a coarser grind for more texture)
- 1 cup all-purpose flour
- ½ tsp baking soda
- 2 tsp baking powder
- ¼ tsp kosher salt
- ¼ cup light brown sugar
- 1 cup buttermilk
- ½ cup whole milk
- 2 large eggs
- 2 tbsp honey
- 1-2 jalapeños, diced, with or without seeds
- ½ cup cheddar cheese
Instructions
- Preheat oven to 400°F. Place butter in an 8- or 9-inch cast-iron skillet and put it into the warm oven. Let the butter melt while you prepare the bread.
- In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Add brown sugar and whisk to remove any clumps or lumps. Pour in buttermilk, milk, eggs, and honey. Whisk to combine.
- If you want to flavor and add spice to the cornbread (the perfect additions with a bowl of chili), add the jalapeños and cheese. These are of course optional. Mix to combine.
- Remove skillet with melted butter from the oven, being careful as it is very hot! Pour batter into the middle of the skillet and return to the oven. Bake for 20-27 minutes until puffed with a brown crust on top and around edges. Let cool for 5-10 minutes then cut and serve warm.
Video
Nutrition
Serving: 1piece | Calories: 200kcal