Jalapeno Cheddar Cornbread
- Yield 8 servings
- Prep 10 minutes
- Cook 25 minutes
Aged extra-sharp Cheddar adds rich flavor, buttermilk adds tenderness, and jalapenos add gentle heat to an irresistible cornbread.
- Cooking spray
- 1 1/2 cups stone-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg, lightly beaten
- 1 1/2 cups buttermilk
- 1/4 teaspoon hot sauce
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 4 ounces aged extra-sharp Cheddar cheese, grated
- 1/4 cup minced green onions
- 2 tablespoons seeded and minced jalapeno peppers
- Preheat oven to 425F. Spray an 8-inch square baking pan with cooking spray; line with parchment and spray parchment.
- Combine cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk together egg, buttermilk and Tabasco in a medium bowl. Stir in melted butter. Pour wet ingredients into dry; stir just until barely combined, taking care not to overmix. Gently stir in cheese, green onions and jalapeños. Pour into prepared pan; smooth top. Bake 22 to 25 minutes, until top and sides are golden. Let cool in pan 10 minutes and serve warm. Serves 8.