Jalapeno Cheddar Cornbread
Southern-style savory cornbread gets a flavorful boost with jalapenos and cheddar cheese!
Servings 6 people
Ingredients
- 1½ cups Cornmeal, medium or fine grind 238 grams
- 1½ Tbsp Baking powder 17 grams
- 1 cup All purpose flour (or gluten-free all purpose flour) 135 grams (gluten-free flour will weigh less)
- 1½ tsp Salt 7 grams
- 1¼ cups Buttermilk (or 1 cup milk mixed with 1 Tbsp. vinegar) 300 grams
- 2 Eggs
- ¼ cup neutral oil like grapeseed or canola oil 54 grams
- 1 cup cheddar cheese, shredded 100 grams
- 2 Tbsp canned jalapenos, chopped add an extra Tbsp if you like it spicy
Instructions
- Preheat oven to 450 degrees.
- Shred the cheddar cheese if you purchased a block of cheddar.
- Whisk cornmeal, flour, salt, and baking powder in a large bowl.
- Add buttermilk, then whisk in eggs and oil.
- Fold in the cheddar cheese and jalapenos.
- Brush oil into 12 muffin tins. Scoop into 12 equal portions for smaller muffins. If you want larger, fluffier muffins, scoop into 9 muffins (which I prefer).
- Bake until the crust is golden brown about 10-11 minutes depending on how many muffins you scoop.
Video
Notes
My favorite Gluten Free Flour is Bob's Red Mill 1-to-1 Baking Flour.