Cheddar Jalapeño Cornbread
A little spicy, a little sweet, and the perfect side for grilled pork chops, ribs, or a big bowl of chili.
Ingredients
- 1¼ cups yellow cornmeal
- ¼ cup sugar
- ¾ cup flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 eggs slightly beaten
- ½ teaspoon vanilla
- ¼ cup melted butter
- ½ cup cooked corn kernels
- 1 cup shredded cheese Cheddar or Pepper Jack
- ¼ cup minced pickled jalapeños
- 1 tablespoon honey for brushing the top
Instructions
- Preheat the oven to 350°F.
- Grease an 8 x 8-inch baking pan with shortening and place the pan in the oven while you prepare the batter.
- In a large bowl, whisk together the cornmeal, sugar, flour, baking powder, baking soda and salt
- In a separate bowl, whisk together the buttermilk, eggs, vanilla, and melted butter
- Pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
- Gently fold in the cheese, jalapeños, and corn
- Carefully remove the hot pan from the oven and pour in the batter.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and brush the top with honey.
- Let cool in the pan for 10 minutes before cutting into squares.
Notes
- This is a great way to use up that lone ear of cooked corn that always seems to be hanging around the fridge during the summer.
- If you aren't a fan of the heat, omit the jalapeños
- Any leftovers freeze beautifully. Wrap individual slices in plastic wrap.