Go Back
–+ servings

California Jalapeno Cornbread with Cheddar and Corn

This savory jalapeno cornbread is loaded with sharp cheddar, sweet corn, and a kick of jalapeno. Perfect as a side for chili or barbecue.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Bread, Side Dish
Cuisine: American
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 2 large eggs
  • 1/4 cup vegetable oil or California olive oil for a richer flavor
  • 1 cup buttermilk
  • 1 cup cornmeal yellow or white
Dry Ingredients
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
Add-ins
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1 cup corn kernels fresh, frozen, or canned (drained)
  • 1/2 cup white onion finely diced
  • 2 medium jalapeno peppers seeded and minced (or leave seeds for extra heat)

Method
 

Prepare the Skillet
  1. Grease an 8-inch cast-iron skillet and place it in a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up gradually.
Mix the Batter
  1. In a medium bowl, whisk together the eggs, vegetable oil, buttermilk, and cornmeal until smooth. Set aside.
  2. In a separate bowl, combine the flour, baking powder, baking soda, salt, and garlic powder. Whisk to blend.
  3. Pour the egg mixture into the flour mixture and stir just until combined; do not overmix.
  4. Gently fold in the shredded cheddar cheese, corn kernels, diced onion, and minced jalapenos until evenly distributed.
Bake
  1. Carefully remove the hot skillet from the oven. Pour the batter into the skillet and spread it evenly.
  2. Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few dry crumbs.
  3. Let the cornbread cool in the skillet for about 20 minutes before slicing and serving.

Nutrition

Calories: 245kcalCarbohydrates: 28gProtein: 9gFat: 12gSaturated Fat: 5gCholesterol: 55mgSodium: 410mgFiber: 2gSugar: 5g

Notes

For a touch of California sweetness, add 1/4 cup of honey to the wet ingredients. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes. Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To make ahead, prepare the batter and refrigerate for up to 4 hours before baking. A common mistake is overmixing the batter, which can make the cornbread tough; stir just until combined. Serve warm with a pat of butter or alongside chili, barbecue, or a fresh salad.

Tried this recipe?

Let us know how it was!