Description
A savory twist on classic cornbread featuring sharp cheddar cheese and fresh jalapeños for a zesty kick. Perfect as a side dish for Mexican cuisine.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 medium jalapeño, finely diced
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 400°F and grease an 8-inch square pan or cast-iron skillet.
- Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together buttermilk, melted butter, and egg.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the diced jalapeños and shredded cheddar cheese.
- Pour batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes until a toothpick comes out clean and the edges are golden brown.
- Cool in the pan for 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American