Golden Jalapeño Cheddar Cornbread
A golden, fluffy cornbread baked with sharp cheddar and zesty jalapeños for a perfect balance of comfort and spice. This quick and easy recipe is ready in under 40 minutes, making it an ideal side for weeknight dinners, hearty soups, or holiday spreads.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
- 1 spatula
- 1 cheese grater
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 (9x9-inch) baking pan
- Nonstick baking spray
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup unsalted butter melted and slightly cooled
- ½ cup sugar
- 1 large egg
- 1 cup buttermilk
- 8 ounces sharp white cheddar cheese freshly grated
- ⅔ cup pickled jalapeños chopped
Instructions
- Prepare the Baking Pan: Begin by preheating your oven to 375°F (190°C) so it reaches the right temperature before baking. Lightly grease a 9x9-inch baking pan with nonstick spray, or line it with parchment paper for easy removal. Proper preparation helps the cornbread release easily after baking and ensures the edges turn beautifully golden.
- Mix the Dry Ingredients: In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients thoroughly, making sure the leaveners are evenly distributed. This step prevents uneven rising and helps create a tender, airy texture in every bite.
- Whisk the Wet Base: In a large mixing bowl, add the melted butter and sugar. Whisk until smooth and glossy, which ensures the butter coats the sugar crystals evenly. This not only adds sweetness but also locks in moisture for a rich, soft crumb.
- Incorporate Egg and Buttermilk: Crack the egg into the wet mixture and whisk until fully incorporated. Then, slowly pour in the buttermilk while continuing to whisk. The tangy buttermilk not only enhances flavor but also reacts with the baking soda to give the cornbread a light, fluffy rise.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture. Switch to a spatula and gently fold the two together. Mix only until you no longer see streaks of dry flour—overmixing can make the cornbread dense instead of tender. The batter should be thick but spreadable.
- Add Cheese and Jalapeños: Stir in the freshly grated sharp cheddar and chopped pickled jalapeños. Fold gently so the add-ins are evenly distributed throughout the batter. The cheddar melts into little pockets of savory richness, while the jalapeños provide bursts of tangy heat in each bite.
- Spread Batter Evenly: Transfer the batter into the prepared pan. Use the back of a spatula to smooth the top into an even layer. Spreading it evenly ensures the cornbread bakes consistently and avoids thin spots that may overcook.
- Bake to Perfection: Place the pan in the preheated oven and bake for 20–25 minutes. The cornbread is ready when the top turns golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Before Slicing: Once baked, remove the pan from the oven and let the cornbread cool in the pan for at least 10 minutes. Cooling allows the crumb to set, making slicing easier while keeping the squares intact.
- Slice and Serve: Cut the cornbread into 12–16 squares, depending on your serving preference. Serve warm as a side dish for soups, stews, chili, or enjoy it on its own with a drizzle of honey or a pat of butter for extra indulgence.
Notes
- Use freshly grated cheddar rather than pre-shredded for better melting and flavor.
- Adjust the jalapeños to suit your heat preference—more for a spicier cornbread, less for mild.
- For a richer flavor, consider using half butter, half olive oil to balance saturated fat.
- Avoid overmixing the batter; a few streaks of flour are fine to maintain a tender crumb.
- The cornbread is best enjoyed warm, but it also freezes well for meal prep or later enjoyment.
