Cheesy Jalapeño Cornbread video (scroll down for recipe)
This is a spicy (not sweet) jalapeño cornbread recipe with fresh jalapeños, corn kernels and Cheddar cheese. Serve this special cornbread with chili, soup or beef stew, or pretend you’re in the Olde West and have it for breakfast with a smear of butter and a drizzle of honey! And a beer! Or a cuppa joe. Depending.
If you’re out of buttermilk, substitute regular milk (non-dairy milk works, too) with a teaspoon of vinegar or lemon juice mixed into it. In a pinch, you can also mix plain yogurt with water to get a buttermilk-like substitute.
To double-up on jalapeño goodness, serve this with jalapeño butter!
Cheese Jalapeño cornbread recipePrint
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 8 1x
- 2 tablespoons butter or bacon grease
- 1 cup corn meal
- 1 cup whole wheat flour (or white flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 egg
- 1 1/4 cups buttermilk
- 1 jalapeño, minced (remove seeds first for less heat)
- 1/2 cup grated Cheddar or pepperjack cheese
- 1/2 cup corn kernels (thawed and drained first if frozen)
- Preheat oven to 400º F. Melt the butter or fat in a cast iron skillet (or 8×8″ square pan).
- Whisk together dry ingredients in a bowl.
- Whisk egg and buttermilk in another bowl or large measuring cup.
- Briefly mix the wet ingredients into the dry ones, then add jalapeno, cheese and corn and mix completely. Pour the batter into the skillet.
- Bake for 20-25 minutes.
- Cut into 8 wedges (or 9 squares).
- Serve warm with butter.