Jalapeño Cheddar Cornbread

Meet an easy homemade cornbread that delivers a big flavor. It's cheesy,  spicy, it has fresh corn, and can be made ahead and frozen. No beating  is required, it comes together in 15 minutes and bakes to a golden, wonderfully textured top.

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Jalapeño Cheddar Cornbread

YIELD

10 Servings

PREP TIME

20 Minutes

COOL TIME

60 Minutes

COOK TIME

40 Minutes

INGREDIENTS

Add the chopped onion and red pepper and cook for a few minutes until softened and a little browned.

PEPPERS AND ONIONS

Add the corn kernels and minced jalapeños and cook for 1 more minute. Remove from heat and reserve.

CORN

In a large mixing bowl stir together cornmeal, flour, sugar, baking powder and soda, salt, and pepper. Add the cold butter in pieces and rub with your palms until the mixture resembles coarse sand.

DRY MIXTURE

In a medium bowl, mix the buttermilk and eggs but don't beat them much. Add all at once to the dry mixture and mix just to combine.

MIX

Add the grated cheese and sauteed vegetables and mix well.

CHEESE

Pour into the prepared pan and bake 30 to 40 minutes, until golden and a tester or toothpick comes out clean.

This is a great bread to eat warm while the cheese is still melty, so you might even consider using a pretty ceramic baking dish that goes straight to the table and serve it from there.

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