This jalapeno 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!
Say hello to my new favorite cornbread!
This jalapeno cheddar cornbread is going to be your BFF for the season, complete with crisp edges, a fluffy, cheesy interior and some tangy heat from the peppers.
Cuddle on up to some soup or chili and stay awhile!
Since it’s officially soup season, a new cornbread recipe is a must. I have tons of others, but why not make something completely different?
I love this brown butter cornbread with cranberry butter. These cornbread crumble muffins! And we adore skillet cornbread with chipotle honey butter. Those are just a few but as is always the case with me, a new favorite can be found.
I’m always in search of favorites!
That’s exactly what this cornbread is. The exterior is so crisp and golden. The interior is so fluffy, cheesy and savory. It’s everything I want cornbread to be and more.
I don’t love a lot of heat, so the pickled jalapenos are perfect. You can use fresh jalapenos, but I wanted that pickle-y flavor and minimal heat. I tend to grab a mild version because I’m a large baby when it comes to spice. But you do you.
My favorite part about cornbread is that it comes together QUICK. This bakes up in 25 minutes, which is so easy. I can’t even tell you how many last minute cornbreads I decide to make with dinner. It’s my go-to because it can be whipped up fast.
Goes great with that black bean chicken chili I told you about earlier this week!
Jalapeño Cheddar Cornbread
Jalapeno Cheddar Cornbread
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!
Cuddle bread.
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