Jalapeño Cheddar Cornbread

Moist, tender and with just a touch of sweet, skillet cornbread makes a delicious side. Use pickled or fresh jalapeños in this Jalapeño Cheddar Cornbread recipe. It's easy to pull together and freezer friendly! Look for medium grind cornmeal (I like Bob's Red Mill).

Course Side

Cuisine American

Keyword Jalapeño Cheddar Cornbread, Moist Cornbread, Skillet Cornbread

Prep Time 25

Cook Time 35

Total Time 1

Servings - 10 Servings

Calories 406kcal

Author Traci York

Ingredients

1 1/2 tablespoons Apple Cider Vinegar or white vinegar
1 1/2 cups (345 grams) Milk plant or dairy, I use homemade cashew milk, 1/2 diluted with water
1 tablespoon Butter dairy or plant
3 Eggs large, pastured, organic
1/3 cup (65 grams) Extra Virgin Olive Oil
1 1/2 cup (225 grams) All Purpose Flour
1 1/2 cups (220 grams) Cornmeal medium grind, I use Bob's Red Mill
1/4 cup (65 grams) Cane Sugar for a little more sweet, add an extra tablespoon
1 tablespoon Baking Powder
2 teaspoons Fine Sea Salt
1 1/4 cups (110 grams) Shredded Sharp Cheddar lightly packed. To take the spicy up, try jalapeño-jack cheese.
1/4 cup (90 grams) Chopped Fresh Jalapeño about two medium jalapeños OR 3 tablespoons of chopped pickled jalapeño. Adjust to taste.

Instructions

In a spouted measuring cup, whisk the milk and apple cider vinegar. Set aside for 5 minutes to curdle slightly.
Preheat oven to 375 Fahrenheit (190 Celsius), set an oven rack in the center. Place 1 tablespoon of butter in an empty 10 inch cast iron skillet. Set aside.
Into a large mixing bowl, crack the eggs, pour in the milk mixture and olive oil. Whisk until the ingredients are emulsified, about 30 seconds.
In a medium bowl whisk the flour, cornmeal, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Gently whisk until the ingredients are incorporated, a few lumps are okay. The batter will be a little thicker than pancake batter. Fold in the jalapeños and cheddar.
Place the skillet with butter into the hot oven. Allow butter to melt - just a few minutes will do. Remove from the oven.

To Bake:

Scrape the batter into the hot prepared skillet and bake for 33-36 minutes. (Tip: due to oven variations, start checking the cornbread at 33 minutes. I take mine out at 35 minutes). When done, the cornbread will be puffy, golden and a toothpick inserted into several test spots comes out clean. Remove from oven and rest ten minutes before cutting into wedges or squares.

To Store:

Store cornbread in a covered container for up to three days at room temperature or freeze for longer storage. Simply wrap the cornbread snugly in foil or reusable storage bag, place it in a storage container then freeze. When ready to enjoy, thaw at room temperature and rewarm in a 350 Fahrenheit (170 Celsius) oven for about 10-15 minutes. Wrap in foil when reheating to retain its moisture.

Notes

Fresh or Pickled Jalapeños: I like both but there is a difference. Pickled jalapeños tend to create a spicier cornbread, permeating its flavor throughout, even though there are fewer called for in the recipe. Fresh jalapeños retain their color beautifully and offer a pop of spicy freshness in the cornbread.

I enthusiastically recommend an oven thermometer for best baking outcome.

Nutrition