Description
A deliciously savory cornbread with sharp cheddar and a hint of jalapeno spice, perfect for gatherings and paired with chili.
Ingredients
- 2 large eggs, whisked
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1½ cups sharp cheddar cheese, shredded
- 1 cup corn kernels
- ½ white onion, diced
- 2 medium jalapeno peppers, seeded and diced (approximately ½ cup)
Instructions
- Place a greased 8-inch cast-iron skillet into a cold oven. Set the oven to 350°F while the skillet heats up inside.
- In a medium bowl, combine the whisked eggs, vegetable oil, buttermilk, and cornmeal. Set this mixture aside for now.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. Ensure an even mix for the dry ingredients.
- Pour the wet mixture into the bowl of dry ingredients. Mix until everything is well combined, avoiding over-mixing to keep the cornbread light.
- Gently fold in the cheddar cheese, corn kernels, diced onion, and jalapenos. Stir until evenly distributed without crushing the ingredients.
- Carefully remove the hot skillet from the oven and pour the batter into it. Enjoy the sizzle as it hits the hot surface.
- Bake for 45-50 minutes or until the top turns golden brown. Insert a toothpick into the center—if it comes out clean or with just a few dry crumbs, your cornbread is ready.
- Allow the cornbread to cool for about 20 minutes before cutting and serving.
Notes
Serve warm, preferably with butter or alongside chili. Store leftovers in an airtight container.
