Jalapeño Cornbread
An easy recipe for stellar, homemade Jalapeño Corbread! Sweet, tender, and cholkfull of melty Cheddar cheese and fresh chopped jalapeños.
Servings: 16 Servings
Calories: 279kcal
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cup fine ground yellow cornmeal
- ½ cup granulated sugar
- 1 ½ teaspoon fine sea salt
- 1 ½ teaspoon baking soda
- 1 ½ cup sour cream
- 1 ⅓ cup whole milk
- 4 large eggs slightly beaten
- 14 tablespoons (about 1 ¾ stick) unsalted butter, melted and cooled
- 1 ½ cup freshly grated Cheddar cheese
- ¾ cup seeded and finely chopped jalapeños (plus, 1-2 thinly sliced jalapeños for garnish, if desired)
Instructions
- Preheat oven to 400° and have ready a greased 9x13" casserole dish.
- In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking soda. Create a well in the middle of the bowl and set aside.
- In a small bowl, whisk together sour cream, milk, eggs, and butter. Pour wet ingredients into the well, and with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Add the Cheddar and the chopped jalapeños and stir once more.
- Pour batter into the casserole dish and smooth over the top. If using, gently press the sliced jalapeños across the top of the batter.
- Bake for 28-32 minutes, or until the cornbread is golden, slightly browned along the edges and a toothpick comes out with just a few crumbs clinging to it when inserted into the center. Serve immediately and enjoy.
Nutrition
Calories: 279kcal | Carbohydrates: 18g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 430mg | Potassium: 113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 1mg