Description
This Pickled Jalapeño Cheddar Cornbread is packed with hearty ingredients and lots of flavor! Enjoy with a big bowl of chili for a cozy winter meal!
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup cornmeal
- 2/3 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 1/3 cup melted butter, cool before adding
- 1 cup buttermilk
- 1 cup sweet corn kernals
- 3/4 cup chopped pickled jalapeños, I like to pat them dry with a clean dishtowel to minimize the amount of liquid we are adding to the batter.
- 1 cup shredded extra sharp cheddar cheese
Instructions
- Start by pre-heating oven to 400 degrees F and greasing a 9 inch oven safe dish (doesn’t need to be exactly 9 inches, just close.
- To a large mixing bowl, add the flour, cornmeal, baking powder and salt. Whisk everything together and make a small well in the bottom of the bowl.
- Next, add in the egg, melted butter and buttermilk. Mix everything together well. The mixture may seem a little dry but it’s ok! You want to leave some of the lumps in the batter so it’s best to mix with a wooden spoon or spatula, rather than a hand mixer.
- Add in the corn, pickled jalapenos and cheddar cheese. Gently fold those ingredients into the batter and then transfer batter to your greased pan. Use a spatula to flatten out the top a bit and then I like to top with extra whole pickled jalapenos so you can tell what is in the cornbread.
- Bake cornbread until golden brown on the top and an inserted toothpick comes out clean, about 35 -40 minutes. I would set a time for about 25 minutes and then check it every so often after that until it is done. Enjoy!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side, Vegetarian
- Method: Oven
- Cuisine: American
