Jalapeno Cheddar Cornbread

5 from 1 vote

This jalapeno cheddar cornbread is packed with plenty of zingy minced jalapenos and lots of gooey cheddar cheese. Pair slices alongside hot bowls of chili for a winning dinner.

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 326kcal

Ingredients

1/3 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1-1/4 cups buttermilk
1 cup all-purpose flour (spooned and leveled)
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 small jalapeno peppers, cored, de-seeded, and minced
1 cup shredded mild cheddar cheese

Instructions

Preheat oven to 400F. Line an 9-inch square baking dish with parchment paper and set aside.
In a large bowl, whisk sugar, eggs, vegetable oil, and buttermilk until smooth. In a separate medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Fold flour mixture, jalapeno, and cheddar into liquid until batter is just combined.
Spread batter evenly into prepared pan. Bake cornbread at 400F 20-25 minutes until golden-brown and a toothpick comes out clean.
Cool cornbread slightly on a wire cooling rack before cutting into squares. Serve cornbread warm and enjoy!

Notes

Storing Instructions

Store cornbread in an airtight container at room temperature up to 4 days. Cornbread may also be frozen up to 2 months.

Nutrition