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Jalapeño Cheddar Cornbread

Renee' Groskreutz
Here’s our recipe for from-scratch Jalapeño Cheddar Cornbread baked in a cast iron skillet.
4.75 from 4 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 1 c. cornmeal
  • 1 c. all-purpose flour
  • 2 T. sugar
  • 4 t. baking powder
  • 1/2 t. salt
  • 1 egg
  • 1 c. buttermilk
  • ½ c. shredded extra-sharp cheddar cheese
  • 1/3 c. sour cream
  • 1/4 c. vegetable oil
  • 1 small can diced jalapeños
  • 1/2 c. frozen corn thawed
  • 4 T. minced scallion

Instructions
 

  • Preheat the oven to 425 degrees.
  • Grease the 8-inch cast iron skillet.
  • Except the jalapeños and corn, combine all ingredients in a large glass bowl.
  • Use a mixer or stir vigorously with a fork to mix in all dry ingredients.
  • Slowly fold in jalapenos and corn.
  • Pour all ingredients into the cast iron skillet.
  • Bake for 25 minutes or until golden brown.

Notes

  • You can adjust the heat. Less heat? Use half a can of jalapeños. More kick? Add a dash of cayenne pepper to the batter OR add ¼ t. of chopped FRESH jalapeño.
  • You can use canned corn instead of frozen corn if you prefer. Just be sure to drain it.
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