Description
A slightly sweet, tender cornbread studded with corn kernels, jalapeño, and cheese, perfect as a comforting side for soups, chilis, or barbecues.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter (cooled slightly)
- 1 cup drained canned sweet corn
- 1/2 cup shredded cheddar cheese
- 1–2 tablespoons diced jalapeño (to taste)
Instructions
- Preheat the oven to 400°F (204°C), placing a 10-inch cast-iron skillet inside to heat.
- Whisk together the cornmeal, flour, sugar, baking powder, and salt in a bowl.
- In another bowl, beat the eggs with buttermilk, melted butter, sweet corn, cheddar cheese, and jalapeño.
- Fold the wet mixture into the dry ingredients until just combined to avoid gluten development.
- Pour the batter into the hot skillet and bake for 25–30 minutes until golden and a toothpick inserted comes out clean.
- Rest for 10 minutes before slicing into wedges.
Notes
For a crisp edge, ensure the skillet is well preheated. Serve warm with butter or honey butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wedge
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg