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Cheesy Cornbread with Jalapeños

Cheesy Cornbread with Jalapeños
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Give this cheesy cornbread with jalapeños a try! Then you’ll learn why this humble and delicious quick bread is a staple in kitchens across the south. It goes especially well with soups, stews, chili and anything else with a Southern flair.

Ingredients

Scale
  • 1/2 white onion, small dice
  • 2 jalapeños, small dice
  • 1 cup cornmeal
  • 1 cup flour
  • 3 tablespoons sugar
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 eggs beaten
  • 7 tablespoons unsalted butter, melted + 1 tablespoon unsalted butter melted
  • 2 cups buttermilk
  • 1/2 cup sharp cheddar cheese
  • olive oil

Instructions

  1. Place a black iron skillet into a cold oven.
  2. Heat the oven to 450˚ F.
  3. Sauté onions and jalapeños in a small skillet over medium-high heat until slightly browned.
  4. While the onions and jalapeños sauté, mix together the dry ingredients and give it a whisk.
  5. Mix together the wet ingredients (add only 7 tablespoons of melted butter to the wet ingredients).
  6. Pour the wet ingredients into the dry ingredients and then add the cheese, and onion and jalapeño mixture.
  7. Stir just until combined.
  8. Remove the heated skillet from the oven.
  9. Pour the 1 tablespoon of melted butter in to the skillet and swirl to coat the bottom of the skillet.
  10. Pour the cornbread mixture into the prepared skillet.
  11. Place skillet into the oven.
  12. Reduce heat to 375˚ F.
  13. Bake for 20-25 minutes, or until done.

Notes

If it seems a bit too much of a time crunch to sauté the onions and the jalapeños, just add a small can of green chilis.

Nutrition

Find it online: https://lifeatthetable.com/cheesy-cornbread-with-jalapenos/

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