Description
A golden, cheesy, slightly spicy cornbread that balances sweet corn, jalapeños, and sharp cheddar. Moist, flavorful, and perfect alongside chili, BBQ, or even breakfast eggs.
Ingredients
Scale
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 ½ cups buttermilk (or milk + 1 tablespoon lemon juice)
- ½ cup unsalted butter, melted
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 ½ cups shredded sharp cheddar cheese
- 1–2 fresh jalapeños, diced (plus extra slices for topping)
- ¼ cup diced onion or green onions (optional)
Instructions
- Preheat oven to 375°F (190°C). Place a cast-iron skillet inside while preheating.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, and melted butter.
- Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
- Fold in corn kernels, jalapeños, onions (if using), and cheese.
- Carefully remove hot skillet from oven, grease it, then pour in batter. Top with jalapeño slices and a sprinkle of cheese.
- Bake 40–45 minutes until golden and a toothpick comes out clean.
- Cool 10 minutes before slicing and serving.
Notes
- For gluten-free, replace flour with a GF all-purpose blend.
- For vegan, use plant-based milk with vinegar, flax eggs, and dairy-free cheese.
- Spice level can be adjusted by using more or fewer jalapeños.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 8–10
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg