Jalapeño Cheddar Cornbread
This jalapeño cornbread is golden on the outside, tender and moist on the inside, loaded with sharp cheddar, and dotted with just enough fresh jalapeño to give every bite a warm, pleasant kick. It's the perfect side dish for chili, soup, or any hearty meal.
Equipment
- 9x13 inch baking pan - glass or metal both work
- Two large mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Box grater - for shredding cheese
- Cutting board and sharp knife - for jalapeños
- Toothpick - for testing doneness
Ingredients
- 1 cup all-purpose flour - 120g
- 1 cup yellow cornmeal - 160g, medium grind preferred
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs - room temperature
- 1 cup buttermilk - 240ml, room temperature
- 1/4 cup butter - 60ml, melted and slightly cooled
- 1/4 cup neutral oil - 60ml, vegetable or canola
- 1 can creamed corn - 14oz / 397g
- 2-3 fresh jalapeños - finely diced, seeds removed for mild or included for spicy
- 1 1/2 cups sharp cheddar cheese - 170g, freshly shredded, divided
For Serving
- Softened butter or honey butter - for spreading
Instructions
- Preheat oven to 400°F (200°C). Grease a 9x13-inch baking pan generously with butter or non-stick spray.
- Wash jalapeños and pat dry. Slice off stems, cut in half lengthwise, and scrape out pith and seeds for mild heat. Finely dice into 1/4-inch pieces. Shred cheddar cheese and set aside 1/2 cup for topping.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar until evenly combined.
- In a second large bowl, lightly beat eggs. Add buttermilk, melted butter, oil, and creamed corn, whisking until smooth and fully incorporated.
- Pour wet mixture into dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix; batter should still be slightly lumpy.
- Add diced jalapeños and 1 cup of shredded cheddar to the batter. Fold gently with 6-8 strokes until evenly distributed.
- Pour batter into prepared pan and spread evenly. Sprinkle reserved 1/2 cup cheddar over the top. Bake on center rack for 22-28 minutes until golden and a toothpick comes out clean.
- Cool in pan on a wire rack for at least 10 minutes before slicing into 12 squares. Serve warm with butter or honey butter.
Notes
- Use room temperature dairy: Cold buttermilk and eggs can cause the melted butter to seize up and form small lumps. Take them out of the fridge about 20-30 minutes before baking.
- Don't skip the creamed corn: It's the key to keeping this cornbread moist without making it wet or dense. A 14oz (397g) can is the right amount.
- Freshly shred your cheddar: Pre-shredded cheese is coated in cellulose or potato starch, which prevents it from melting as smoothly. Two minutes with a box grater is worth the effort.
- Measure cornmeal correctly: Spoon the cornmeal into the measuring cup and level off the top with a straight edge. Scooping directly from the bag compresses the cornmeal and can lead to a drier batter.
- Don't overmix: Fold just until the flour disappears. The batter should look a little rough and lumpy. Overmixing develops gluten and results in dense, tough cornbread.
- Let it rest before cutting: Give the cornbread at least 10 minutes after baking before slicing so it can set properly and not crumble.
- Storage: Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat in the microwave with a damp paper towel or in a 300°F oven.
- Adjusting heat: For more spice, leave seeds in one or two jalapeños or add 1/4 teaspoon cayenne. For less heat, use poblano peppers instead.
- Cast-iron skillet option: Preheat a 10-inch cast-iron skillet in the oven for 5 minutes before adding the batter for a crispy bottom crust. Bake at the same temperature.
- Buttermilk substitute: Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, fill to the 1-cup line with whole milk, and let sit for 5 minutes before using.