This cheddar jalapeno cornbread recipe makes soft, fluffy, comforting, warm, crumbly, cheesy, spicy, and not too sweet cornbread with loads of flavor. Cornbread is traditional southern bread made from scratch and it's the perfect side dish for soup and chili.
First, preheat the oven to 350F. Stick a 10inch cast iron pan inside the oven to heat the pan.
While the pan heats make the batter.
Wear gloves while handling jalapenos. Discard seeds and dice jalapenos. If you like it spicy, leave some of the seeds on. Also cut 2 to 3 jalapenos into thin slices, this will be used for topping, optional.
Slice scallions thin and use block cheddar and grate it fresh.
Whisk together dry ingredients – cornmeal, all-purpose flour, baking soda, baking powder, and sea salt.
In another bowl add wet ingredients – milk, buttermilk, canola oil, egg, and sugar. Whisk until combined.
Into the wet ingredients add dry ingredients, diced jalapenos, scallion, and shredded cheddar cheese.
Fold everything together until dry ingredients are incorporated into wet ingredients. Do NOT overwork the batter.
When the batter is ready, carefully remove the hot pan from the oven.
NOTE: cast iron pan will be HOT. Handle with utmost care.
Add butter to the hot pan so it coats the bottom of the pan. Swirl the butter to coat the pan evenly.
Transfer the batter to the hot pan. Quickly spread the batter evenly.
Optional step – top the bread with a few jalapeno slices.
Return the pan to the oven and bake at 350F for 20-23 minutes or until a toothpick inserted in the center of the bread comes out clean.
Remove bread from the oven and let it cool for 15-20 minutes before you slice. It will be difficult and messy to cut hot bread.
It goes perfectly with soup and chili.
Serve bread sliced topped with butter and honey and enjoy on its own.
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Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.