Jalapeño Cornbread

Name: Jalapeño Cornbread
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup plain flour; 2 tbsp sugar; 2 tsp baking powder; 1/2 tsp salt; 2 eggs; 1 cup buttermilk; 4 tbsp butter, melted; 2 jalapeños, seeded and diced; 100g cheddar, grated

A classic American Southern cornbread with jalapeño and cheddar. Baking the batter in a hot cast-iron skillet rather than a regular tin gives cornbread its crisp, deeply browned crust on the bottom and sides.

Total time

32 min

Prep

10 min

Cook

22 min

Difficulty

easy

Cuisine

American

vegetarian

Ingredients

1 cupcornmeal

1 cupplain flour

2 tbspsugar

2 tspbaking powder

1/2 tspsalt

2eggs

1 cupbuttermilk

4 tbspbutter, melted

2jalapeños, seeded and diced

100gcheddar, grated

Instructions

Mix cornmeal, flour, sugar, baking powder and salt.

Beat eggs, buttermilk and butter. Stir into dry.

Fold in jalapeños and cheese.

Pour into a greased cast-iron skillet or 23cm square tin.

Bake at 200°C for 20-22 minutes.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

513

Protein

17.2g

Fat

24.2g

Carbs

58g

Fiber

3.2g

Sodium

731mg

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