Name: Jalapeño Cornbread
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ¼ cup granulated sugar (optional, adjust to taste); 1 cup buttermilk; 2 large eggs; ½ cup melted butter (or vegetable oil); 2–3 jalapeños, seeded and finely chopped (adjust heat level to taste); 1 cup shredded cheddar cheese (optional but recommended); ½ cup corn kernels (optional for texture)

Ingredients

Scale

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup granulated sugar (optional, adjust to taste)
1 cup buttermilk
2 large eggs
½ cup melted butter (or vegetable oil)
2–3 jalapeños, seeded and finely chopped (adjust heat level to taste)
1 cup shredded cheddar cheese (optional but recommended)

½ cup corn kernels (optional for texture)

Instructions

Step 1: Prepare the Baking Pan

Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish, cast iron skillet, or muffin pan. If using cast iron, place it in the oven while heating—it helps create a crisp, golden crust.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar. Make sure everything is evenly blended so the batter bakes uniformly.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, and melted butter. Mix until smooth. The buttermilk adds tenderness and moisture to the cornbread, keeping it soft and flavorful.

Step 4: Fold the Batter Together

Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined—do NOT overmix or the cornbread can turn tough. Fold in chopped jalapeños, cheddar cheese, and corn kernels if using. The batter should be thick but pourable.

Step 5: Bake and Serve

Pour the batter into your prepared pan or heated cast iron skillet. Smooth the top with a spatula.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool for 10 minutes, slice, and serve warm with butter, honey, or chili.

Notes

For the best texture, avoid overmixing the batter. Use room-temperature ingredients for even baking. A preheated cast iron skillet gives the cornbread an amazing crunchy edge that a regular pan can’t match.