Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 2 eggs, room temperature
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp white granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 8 oz sharp cheddar cheese, shredded
- 2–3 large jalapeno peppers, diced
- 2 tbsp unsalted butter (for greasing pan)
Instructions
- Preheat oven to 350°F and butter a baking dish generously.
- In a mixing bowl, whisk dry ingredients (cornmeal, flour, sugar, baking powder, baking soda, salt) to combine and remove clumps.
- In another bowl, whisk wet ingredients (eggs, buttermilk, melted butter) until smooth.
- Slowly add dry ingredients to wet ingredients, mixing gently until just combined; avoid overmixing.
- Fold in shredded cheddar cheese and diced jalapenos evenly without overmixing.
- Let the batter sit for about 10 minutes, then spread it evenly into the prepared baking dish.
- Bake for 30-35 minutes until golden and a toothpick inserted comes out clean.
- Let the cornbread cool slightly before serving.
Notes
Use room temperature eggs and buttermilk for best texture. Adjust jalapeno quantity to control spiciness. Buttering the pan generously helps form a golden crust and prevents sticking.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Method: Side Dish
- Cuisine: Southern American
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg