Name: Jalapeño Cheddar Cornbread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: southern
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1/3 cup brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 1/2 cups shredded cheddar; 2 jalapeños (seeded and diced); 1/4 cup unsalted butter (melted); 1 1/3 cup buttermilk (shaken); 1/2 cup neutral oil ((such as grapeseed, avocado oil or vegetable oil)); 3 large eggs (at room temperature); 2 scallions (ends trimmed and thinly sliced); 1 teaspoon olive oil; 1/2 cup unsalted butter (at room temperature); 1/4 teaspoon flakey sea salt

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Jalapeño Cheddar Cornbread Recipe

Nutrition Facts

Per serving · recipe makes 6 · 40m total

Servings

Calories

10% of a 2,000 cal day

200KCAL

Protein

2g4% DV

% DAILY VALUE

Total Fat5g

Saturated23g

100%

Unsaturated0g

—

Total Carbs5g

Fiber2g

Total Sugars3g

—

Starch0g

—

Sodium20mg

% Daily Value is based on a 2,000 calorie day.

Classic Southern cornbread studded with sharp cheddar cheese and diced jalapeños with a golden, crispy crust. Slightly spicy and savory, perfect alongside soups or stews.

Ingredients

6 SERVINGS

Dry Mix:

1 cupall-purpose flour
1 cupcornmeal
⅓ cupbrown sugar
2 tspbaking powder
½ tspbaking soda
1 tspkosher salt
1½ cupsshredded cheddar
2jalapeños — seeded, diced

Wet Mix:

¼ cupunsalted butter — melted
1⅓ cupsbuttermilk — shaken
½ cupneutral oil
3large eggs — at room temperature

Scallion Butter:

2scallions — ends trimmed, thinly sliced
1 tspolive oil
½ cupunsalted butter — room temperature
¼ tspflakey sea salt — flaky

Quantities update with the servings stepper.

Method

40m total

Read the method on A Cozy KitchenAdrianna Adarme’s original page

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sidesouthernbaked goodvegetarian

Nutrition as published by A Cozy Kitchen, per serving.

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