Description

Jalapeno Cornbread is a flavorful twist on classic cornbread, featuring sharp cheddar cheese, fresh jalapenos for a spicy kick, and green onions for extra aroma and texture. Baked in a cast iron skillet, this moist and savory bread boasts a crispy crust and tender crumb, perfect as a side for hearty meals or as a snack.

Ingredients

Scale

Dry Ingredients

1 cup yellow cornmeal (175 g)
1 cup all-purpose flour (140 g)
2 Tbsp. white sugar
1 Tbsp. baking powder
¾ tsp. kosher salt
¼ tsp. baking soda

Wet Ingredients

1 and ¼ cups buttermilk, well shaken
¼ cup vegetable oil (corn or canola)
1 large egg

Add-Ins and Toppings

4 oz. grated sharp cheddar cheese (about 1 cup), divided
2 medium green onions, chopped, with dark green parts separated from the white and light green parts
3 Tbsp. minced jalapenos (from 1 large jalapeno, seeds and inner membrane removed)
2 Tbsp. unsalted butter

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the proper temperature while you prepare the batter.
Combine Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, kosher salt, and baking soda until the mixture is uniform in color and well blended.
Mix Wet Ingredients: In a separate medium bowl, whisk the buttermilk, vegetable oil, and egg together until fully combined and smooth.
Combine Wet and Dry: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula just until mostly combined, leaving a few dry spots to prevent overmixing.
Add Cheese, Onions, and Jalapenos: Fold in half of the cheddar cheese, the white and light green parts of the green onions, and the minced jalapenos carefully to distribute evenly without overworking the batter.
Prepare the Cast Iron Skillet: Heat the unsalted butter in a 10-inch cast iron skillet over medium heat until the butter melts and sizzles. Swirl or brush the melted butter to coat the bottom and sides thoroughly.
Pour Batter into Skillet: Carefully pour the batter into the hot buttered skillet; you should hear a sizzle, which helps create a crispy crust.
Add Toppings: Sprinkle the remaining cheddar cheese and the dark green parts of the chopped green onions evenly over the top of the batter.
Bake: Place the skillet in the preheated oven and bake for 18 to 23 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cornbread cool in the skillet for 15 to 20 minutes. Serve warm directly from the pan or invert onto a cutting board and then onto a serving plate so the cheese and green onion side is on top.

Notes

Removing seeds and membranes from jalapenos reduces heat but keeps flavor; adjust for desired spiciness.
Use a well-seasoned cast iron skillet for best crust formation and even baking.
Do not overmix batter to keep cornbread tender and avoid toughness.
If buttermilk is not available, make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1¼ cups milk and let sit for 5 minutes.
Leftover cornbread can be wrapped and refrigerated for up to 3 days; reheat in oven to restore crispiness.

Prep Time: 10 minutes
Cook Time: 23 minutes
Category: Side Dish
Method: Baking
Cuisine: American Southern

Keywords: jalapeno cornbread, spicy cornbread, cast iron cornbread, cheddar cornbread, southern cornbread, easy cornbread recipe