Breads & Bakingchefjeanpierre5.0
Cheesy Jalapeño Cornbread Recipe
This cheesy, buttery Cornbread with a hint of jalapeño is a delightful twist on a classic. With a golden crust and moist, flavorful crumb, it’s perfect as a side or even on its own. Cheesy Jalapeño Cornbread is simple enough for anyone to make, and the flavors can be customized to your liking. Serve warm with extra butter for a delicious treat!
👥 8 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
📝 Preparation Steps
1
Preheat Oven to 400°F (200°C)
2
Generously butter a 9 inch (24 – 25 cm) baking pan and place it in the oven to heat while preparing the batter.
½ cups Buttermilk1Melted Butter2 ounces
3
In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
Baking Powder2 teaspoons
4
In a separate bowl, combine the eggs, buttermilk, and melted butter, then pour this mixture into the dry ingredients, stirring until just combined. Fold in the shredded cheddar and diced jalapeño.
large Eggs2½ cups Buttermilk1Melted Butter2 ouncesJalapeño, finely diced (optional)1
5
Carefully remove the hot pan from the oven, pour in the batter, and spread it evenly. Tap the pan gently on a flat surface to even out the top. Bake for 25–⏱️ 30 minutes or until golden brown. For extra color, broil for ⏱️ 2 minutes if needed.
6
Let the cornbread cool slightly before cutting, and spread butter on top if desired. Enjoy!
½ cups Buttermilk1Melted Butter2 ounces
Nutrition Facts
calories
364.3 kcal
fat Content
15.84 g
serving Size
1 serving
fiber Content
4.16 g
sugar Content
3 g
sodium Content
991.95 mg
protein Content
12.18 g
trans Fat Content
0.24 g
cholesterol Content
80.81 mg
carbohydrate Content
43.31 g
saturated Fat Content
8.06 g
unsaturated Fat Content
6.01 g
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