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.