Southern Cheddar Jalapeño Cornbread (Print Version)
Cornbread with sharp cheddar and jalapeño, offering a moist crumb with subtle, savory heat in every bite.
# Ingredients:
→ Base
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
0.5 cup granulated sugar
04 -
1 tablespoon baking powder
05 -
0.5 teaspoon salt
→ Wet Ingredients
06 -
1 cup whole milk
07 -
2 large eggs
08 -
0.5 cup unsalted butter, melted
→ Mix-ins
09 -
1 cup sharp cheddar cheese, shredded
10 -
1 to 2 jalapeños, finely chopped
11 -
0.5 cup corn kernels, fresh or canned
# Steps:
01 -
Preheat oven to 400°F (200°C) and lightly grease a 9x9-inch baking dish.
02 -
In a large mixing bowl, thoroughly whisk together cornmeal, flour, sugar, baking powder, and salt until fully combined.
03 -
In a separate bowl, whisk milk, eggs, and melted butter until homogenous.
04 -
Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined. Batter should remain slightly lumpy.
05 -
Gently fold in shredded cheddar, chopped jalapeños, and corn kernels until evenly distributed throughout the batter.
06 -
Transfer batter into the prepared baking dish, spreading it evenly.
07 -
Bake for 25 to 30 minutes, or until the top turns golden brown and a toothpick inserted in the center emerges clean.
# Notes:
01 -
For spicier flavor, retain jalapeño seeds; adjust quantity based on preferred heat. Ensure batter is not overmixed to maintain tender crumb.