Classic Cornbread with Jalapeño and Cheddar
This easy baked cornbread features the perfect balance of spicy jalapeño and sharp cheddar cheese, making it a flavorful American side dish that pairs well with any meal. Moist and tender crumb with a golden crust.
Ingredients
Check ingredients as you go.
- Batter
- Wet Ingredients
- Add-ins
Let’s make it
Preparation
Preheat the oven to 200°C (400°F). Lightly grease an 8-inch square baking pan or line it with parchment paper.
Batter Preparation
In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, and granulated sugar until evenly combined.
Wet Ingredients Mixing
In a separate bowl, combine the milk, beaten eggs, and melted butter. Stir well to mix thoroughly.
Batter Preparation
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; the batter will be slightly lumpy.
Add-ins Incorporation
Fold in the chopped jalapeño and grated sharp cheddar cheese evenly throughout the batter.
Baking
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Baking
Bake in the preheated oven for 20 to 25 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Serving
Remove from oven and let cool in the pan for 10 minutes before slicing and serving warm.
Tips & notes
For milder cornbread, remove the jalapeño seeds before chopping. Use freshly grated cheddar for better flavor. Avoid overmixing the batter to keep the texture tender.
Saving it for later
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving or gently rewarm.
Reheating
Reheat slices in a microwave for 15-20 seconds or warm in a 175°C (350°F) oven for 5-7 minutes until heated through. Cover with foil to retain moisture if reheating longer.
