Cheddar Jalapeño Cornbread Classic (Printer-Friendly)
Moist, cheesy cornbread with jalapeños adds extra flavor and kick. Great with chili or your favorite warm dish.
# What You’ll Need to Cook:
→ Dry Ingredients
01 -
160 g all-purpose flour
02 -
180 g yellow cornmeal
03 -
50 g granulated sugar
04 -
15 g baking powder
05 -
5 g kosher salt
→ Wet Ingredients
06 -
360 ml buttermilk
07 -
2 large eggs
08 -
115 g unsalted butter, melted, plus extra for greasing
→ Add-ins and Topping
09 -
225 g extra-sharp cheddar cheese, grated, divided
10 -
3-4 scallions, finely chopped, plus extra for garnish
11 -
2-3 fresh jalapeño peppers, seeded and minced
# Steps to Prepare:
01 -
In a large bowl, sift together the all-purpose flour, cornmeal, sugar, baking powder, and salt.
02 -
In a separate bowl, whisk together buttermilk, eggs, and melted butter until fully combined.
03 -
Make a well in the center of the dry mixture and pour in the wet ingredients; stir just until combined. Do not overmix.
04 -
Fold in 170 g grated cheddar, chopped scallions, and minced jalapeños until evenly distributed; allow the mixture to rest at room temperature for 20 minutes.
05 -
Preheat oven to 175°C. Grease a 23 x 33 x 5 cm baking dish with butter.
06 -
Spread batter evenly into the prepared dish and sprinkle the surface with reserved cheddar and extra scallions.
07 -
Bake for 30–35 minutes or until a toothpick inserted in the center emerges clean.
08 -
Allow to cool slightly, then cut into squares and serve warm.
# Extra Cooking Tips:
01 -
Preheating the baking pan yields a crisper crust.
02 -
Adjust jalapeño quantity to manage heat level.
03 -
Cornbread can be stored airtight in the refrigerator up to 4 days or frozen for up to 2 months.