Description
A moist, cheddar‑filled cornbread with a spicy kick from fresh jalapeños.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all‑purpose flour
- 2 tablespoons sugar (can adjust to taste)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk (or buttermilk for richer flavor)
- ½ cup sour cream (optional, for extra moisture)
- 2 jalapeño peppers, seeded and diced
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons vegetable oil or melted butter
Instructions
- Preheat the oven to 400 °F (≈ 200 °C). Grease an 8‑inch square baking dish or a cast‑iron skillet.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then stir in milk (or buttermilk), sour cream, and oil (or melted butter).
- Pour the wet ingredients into the dry ingredients, stirring just until combined; avoid overmixing.
- Fold in the diced jalapeños and most of the cheddar cheese (reserving some for topping if desired).
- Pour the batter into the prepared pan; sprinkle remaining cheese (and jalapeño slices if you like) on top.
- Bake for about 20‑25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread rest for a few minutes before slicing and serving warm.
Notes
- For more spice, leave some of the jalapeño seeds in; for milder heat, remove all seeds.
- Using buttermilk adds tang and moisture.
- Sour cream helps keep the texture rich and tender.
- Don’t overmix batter—lumps are okay; overmixing can make the cornbread dense.
- If baking in a skillet, pre‑heating it gives a nice crust on the sides.
Nutrition
- Serving Size: 1 piece (roughly 1/9 of recipe)
- Calories: ≈ 290 kcal
- Sugar: ≈ 6‑8 g
- Sodium: ≈ 400‑500 mg
- Fat: ≈ 16‑18 g
- Saturated Fat: ≈ 6‑8 g
- Unsaturated Fat: ≈ 8‑10 g
- Trans Fat: 0‑1 g
- Carbohydrates: ≈ 28‑32 g
- Fiber: ≈ 1‑2 g
- Protein: ≈ 8‑10 g
- Cholesterol: ≈ 50‑70 mg
