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Jalapeño Cornbread
Jalapeño Cornbread
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cheesy jalapeño cornbread with extra corn, a perfect match for chili.
Ingredients:
  • 1 Tbsp canola oil
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 1/4 teaspoons baking soda
  • 3/4 cup plain yogurt
  • 1/2 cup milk
  • 1 egg
  • 5 Tbsp unsalted butter, melted
  • 1/2 cup to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños (depending on how spicy you want your cornbread to be)
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup grated Monterey jack or cheddar cheese
Instructions:
  • Preheat your oven to 400°F with the skillet inside. Add canola oil to a 9 or 10-inch cast iron skillet before placing it in the preheated oven.
  • Combine the dry ingredients: Whisk cornmeal, flour, baking soda, and salt in a large bowl.
  • Combine the yogurt, milk, and egg in a bowl and whisk until well combined.
  • Mix the wet and dry ingredients together, then fold in the melted butter, jalapeños, corn, and cheese.
  • When the oven hits 400°F and the skillet is hot, use double pot holders to carefully take out the hot skillet. Pour the cornbread batter into the skillet and smooth the surface with a wooden spoon or spatula.
  • Bake: Place the skillet back in the oven and bake for 20-25 minutes until golden on top and a skewer inserted in the center comes out clean.
  • Allow the jalapeño cornbread to rest in the skillet for 10 to 20 minutes before cutting into wedges and serving. Use caution as the skillet remains hot. Consider using a pot holder on the handle or cooling it down with ice. For a delightful touch, drizzle with honey before serving, as the batter already contains sufficient butter. If you enjoyed the recipe, please consider leaving a rating and comment!

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