Jalapeño Cornbread

This jalapeño cornbread is moist, tender, and flavorful with pickled jalapeños and sharp cheddar cheese. Pickled jalapeños are so easy to make, and they really take this cornbread over the top.

Course bread and rolls, other

Cuisine American, Southern

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Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 461kcal

Author Beth Pierce

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup granulated sugar
¼ cup brown sugar
2 large eggs
½ cup whole milk
½ cup sour cream
½ cup unsalted butter, melted and slightly cooled
1 cup chopped pickled jalapeños
2 cups shredded cheddar cheese

Instructions

Preheat oven to 400°F. Grease a 10-or 12-inch cast-iron skillet with shortening. Place the greased cast-iron skillet in the oven.
Whisk the flour, cornmeal, salt, baking powder, and baking soda in a medium bowl.
Mix the granulated and brown sugars, eggs, milk, and sour cream in a large bowl. Add the dry ingredients to the wet ingredients in several increments. Mix just until combined
Stir in the melted butter. Fold in the jalapeños and shredded cheese. Carefully remove the skillet from the oven and pour the batter into it.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. A 10-inch skillet may take a couple more minutes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat wrapped loosely in foil in the oven at 350°F for 5-7 minutes or in the microwave at 50% power for 30-second increments until warm.

Nutrition