Jalapeno Cheddar Cornbread
This jalapeño cheddar cornbread is a dream! Crispy, golden edges. Fluffy, tender crumb interior studded with cheddar cheese and pickled jalapeños. The perfect fall side dish and soup's new BFF!
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup butter, melted and slightly cooled
- ½ cup sugar
- 1 large egg
- 1 cup buttermilk
- 8 ounces sharp white cheddar, freshly grated
- ⅔ cup chopped pickled jalapeños
Instructions
- Preheat the oven to 375 degrees F. Spray a 9x9 inch pan with nonstick baking spray.
- In a small bowl, whisk together the flour, cornmeal, baking powder, soda and salt.
- In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the buttermilk. Add the dry ingredients and mix until just combined.
- Stir in the grated cheese and jalapeños.
- Spread the mixture in the pan. Bake for 20 to 25 minutes, or until set and golden on top.
- Let cool slightly before serving!
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