Golden Jalapeño Cheddar Cornbread
A moist, buttery cornbread with a savory kick from sharp cheddar and fresh jalapeños.
recipesbynani.comThis cornbread has become a family favorite because it manages to be both soft inside and perfectly crispy on the edges. The secret is using browned butter, which gives the bread a wonderful nutty flavor that pairs perfectly with the melted cheese.
I love serving this alongside a hearty bowl of chili or just having a warm slice with some extra butter. If you prefer a bit more heat, feel free to leave a few extra seeds in the jalapeños, but it is delicious just as it is.
🧺 Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups yellow cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 2 fresh jalapeño peppers, seeded and diced
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and place a 10 inch cast iron skillet inside to heat up.
- 2
Place the butter in a small saucepan over medium heat. Cook it until it turns a golden brown color and smells nutty, then remove it from the heat.
- 3
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- 4
In a separate small bowl, whisk the eggs and milk together, then stir in the browned butter.
- 5
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 6
Fold in the shredded cheddar cheese and the diced jalapeños.
- 7
Carefully remove the hot skillet from the oven and lightly grease it. Pour the batter into the skillet and smooth the top.
- 8
Bake for 20 to 25 minutes or until the top is golden brown and a toothpick comes out clean.
- 9
Let it cool for a few minutes before slicing and serving warm.
💡 Tips
Store any leftovers in an airtight container at room temperature for two days or in the fridge for up to four days. You can refresh a slice by warming it in the microwave or a toaster oven before serving.
Made this recipe? Let us know how it went.
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