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Amp up your boring cornbread with cheddar and jalapeños
Ronda Kimbrow Photography via Getty Images
This twist on a classic cast-iron pan cornbread includes jalapeños, corn, cheddar cheese and green onions. It’s crispy on the sides and bottom but soft on the inside.
Ingredients
- 1 1/2 sticks unsalted butter
- 1 Cup plus 2 tablespoons stone-ground cornmeal
- 1 Cup unbleached all-purpose flour
- 1 Tablespoon baking powder
- 1 Teaspoon table salt
- 1 Cup buttermilk (substitute milk if you don’t have buttermilk)
- 2 Tablespoons packed brown sugar
- 2 large eggs
- 1/4 Cup corn kernels, fresh or frozen
- 1-2 fresh jalapeños, minced (seeded if you don’t like the heat)
- 2 green onions, diced (just the white part)
- 1 Cup mild or medium cheddar, grated
- 1 Tablespoon olive oil
Servings10
Calories Per Serving316
Folate equivalent (total)52µg13%
Riboflavin (B2)0.2mg17.9%
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
