Jalapeño Cheddar Cornbread
This is the easiest and BEST jalapeño cheddar cornbread recipe ever! It's moist, tender, flavorful, buttery, and well balanced between sweet and savory with a very mild kick from the pickled jalapeño. It's the perfect, must-have side for the holidays next to some creamy mashed potatoes and sautéed broccolini!
Ingredients
- 3 cups all-purpose flour fluffed, spooned, and leveled
- 2¼ cups yellow cornmeal fluffed
- 1 cup granulated sugar
- 2 teaspoons salt
- 2 tablespoons baking powder
- 2⅓ cups milk preferably whole milk
- 2 large eggs beaten
- 2 sticks unsalted butter melted
- 2 cups shredded cheddar (about 8oz per 2 cups)
- ¾ cup pickled jalapeño liquid drained and roughly chopped
Instructions
- Preheat the oven to 350°F/ 180°C and grease a 9x13 baking pan with nonstick spray or butter.
- In a large bowl, whisk together the A/P flour, cornmeal, sugar, salt, and baking powder.
- Add the milk, beaten eggs, and melted butter to the dry ingredients and gently whisk, until the batter is just combined.DO NOT overmix! Overmixing will give you dry, touch cornbread. The goal is to get as much of the dry flour wet but a few dry clumps are okay.
- Once the batter comes together, add the cheddar and chopped pickled jalapeño. Use a rubber spatula and gently fold everything together. Make sure to scrap the bottom and the side of the bowl.
- Pour the batter into the greased baking pan and spread out the batter evenly. You can tap the pan a couple of times to help it level out even more. Bake for about 45 to 50 minutes or until a toothpick or skewer inserted into the center comes out clean or with just a couple of crumbs.
- Let the cornbread cool for 10 to 15 minutes before cutting. Serve while warm or at room temperature. Enjoy!
Notes
Please refer to the post above for step by step photo references, tips, and storage details!
- Smaller recipe - Divide this recipe in half and it's perfect for an 8x8 baking pan. However, the baking time will be reduce to about 35-40 minutes. Make sure to check with a toothpick for doneness!
- Measure the all-purpose flour properly! The best way to measure is always with a kitchen scale. The best alternative is to measure properly with dry measuring cups. So when you measure the flour, make sure to fluff up the flour first. Then use a spoon to spoon it into the measuring cup. Finally, without shaking or tapping, scrape the excess flour off using a flat edge, like the back of a butterknife.
- Baking pan - We found that ceramic baking pans bake the cornbread more gently and evenly compared to a dark coating nonstick pan. The nonstick pan tends to give the cornbread harder crust on the edges,
- Shredded cheddar - Personally we prefer thick shredded cheddar for this recipe because the cheese stays visible after baking.
- Pickled jalapeño - The jalapeño is very mild in spice, but if you prefer, you can add less.
Nutrition
Serving: 1piece | Calories: 548.9kcal | Carbohydrates: 66.3g | Protein: 13.4g | Fat: 26.2g | Saturated Fat: 14.8g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 6.7g | Trans Fat: 0.6g | Cholesterol: 96mg | Sodium: 688.5mg | Potassium: 449.9mg | Fiber: 3.9g | Sugar: 19.8g | Vitamin A: 925.7IU | Vitamin C: 0.8mg | Calcium: 296.2mg | Iron: 2.9mg
Keywords: easy recipe, holiday
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