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!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat the oven to 350°F/ 180°C and grease a 9x13 baking pan with nonstick spray or butter.
- 2
In a large bowl, whisk together the A/P flour, cornmeal, sugar, salt, and baking powder.
- 3
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.
- 4
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.
- 5
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.
- 6
Let the cornbread cool for 10 to 15 minutes before cutting. Serve while warm or at room temperature. Enjoy!