Ingredients
– 3/4 to 1 cup diced jalapeno peppers with seeds removed for spicy zest
– 1 1/4 cups all-purpose flour for structure and light texture
– 1 cup fine cornmeal for classic cornbread base and crunch
– 1 tablespoon baking powder for fluffy result
– 1 1/2 teaspoons kosher salt for flavor balance
– 4 large eggs for binding and moist interior
– 1 cup cooked and cooled corn kernels for sweetness and texture
– Approximately 1/2 cup heavy whipping cream, half and half, whole milk, or buttermilk for moisture
– 1 cup grated cheddar cheese for cheesy flavor and golden top
– 3/4 cup butter at room temperature for richness and tender crumb
– 1/3 to 2/3 cup granulated white sugar for sweetness to match spice
Instructions
1-First, preheat the oven and prepare the skillet by greasing it lightly. Then, bake the diced jalapenos in the skillet for 5 minutes and let them cool to enhance their flavor.
2-Next, whisk together the dry ingredients: 1 1/4 cups all-purpose flour, 1 cup fine cornmeal, 1 tablespoon baking powder, and 1 1/2 teaspoons kosher salt in a large bowl.
3-In another bowl, combine the corn kernels with about 1/2 cup of heavy whipping cream or milk to total 1 1/2 cups, then lightly beat the 4 large eggs and mix them in along with 1 cup grated cheddar cheese.
4-Cream 3/4 cup butter at room temperature with 1/3 to 2/3 cup sugar at low speed until combined, then add the egg mixture and cooled jalapenos.
5-Gently fold in the dry ingredients until just combined, being careful not to overmix for a tender result.
6-Spray the preheated skillet with nonstick spray, pour in the batter, and top with extra cheddar cheese for a cheesy crust.
7-Finally, bake for 25 to 28 minutes until the cornbread is golden and springs back when touched, then cool in the skillet for at least 30 minutes before slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Adjust the jalapeño quantity based on your heat preference – remove all seeds for mild flavor or include some seeds for extra spice
🍳 For the crispiest edges, make sure your cast iron skillet is thoroughly preheated before adding the batter
💾 Store leftover cornbread at room temperature for up to 3 days or freeze for up to 2 months – reheat in a 350°F oven for 10-15 minutes
- Prep Time: 20 minutes
- Cooling time: 30 minutes
- Cook Time: 28 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
- Diet: Not Suitable
Nutrition
- Serving Size: 1 slice
- Calories: 304
- Sugar: 7
- Sodium: 487
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 29
- Fiber: 2
- Protein: 8
- Cholesterol: 103