Jalapeño Cheddar Cornbread
Jalapeño Cheddar Cornbread is a savory and spicy twist on the classic cornbread, blending the traditional flavors of cornmeal with the heat of jalapeño peppers and the rich creaminess of cheddar cheese. Cornbread itself boasts a rich history, originating with Native American cuisine, where cornmeal was mixed with water and salt to create simple cakes. European settlers in the Southern United States later adopted and modified this staple, incorporating ingredients like milk, eggs, and baking powder to create the fluffy, slightly sweet cornbread we know today. The addition of jalapeños and cheddar cheese likely emerged as a fusion of Southern and Southwestern culinary traditions, bringing together bold flavors that elevate the humble cornbread to new heights.
Equipment
- Cast iron skillet
- Measuring cups and spoons
- Mixing bowl
- Chef knife
- Cutting board
- Grater
Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 tbsp baking powder
- 2 tsp salt
- 2 cups buttermilk (Can substitute regular milk)
- 3 extra-large egg lightly beaten
- 2 sticks unsalted butter melted, plus some extra to coat the pan
- 8 oz extra-sharp cheddar grated, feel free to add extra
- ⅓ cup fresh jalapeno seeded and diced
Instructions
- Preheat the oven to 375 °F. If using a cast-iron skillet (preferred), place it in the cold oven so it can start to heat up at the same time.
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in the cheese and jalapenos, and allow the mixture to rest at room temperature for 20 minutes.
- If using a regular pan, grease it liberally with butter (I've also used crisco and even vegetable spray in a pinch). If using a cast iron skillet, carefully pull the hot skillet out of the now preheated oven. Using 1 to 2 tablespoons of butter or vegetable oil place carefully in the hot skillet and swirl it around to coat the bottom and part of the sides.
- Pour the batter into the prepared pan, even it out and smooth the top, and optionally sprinkle some extra grated cheese and / or jalapenos on top.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large pieces. Serve warm or at room temperature.