Description
A warm and slightly sweet cornbread with a spicy kick, perfect as a side for chili or tacos.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1 cup drained canned corn
- 1/2 cup shredded cheddar cheese
- 1 chopped jalapeño (seeded if preferred)
- 1–2 tablespoons butter for greasing skillet
Instructions
- Preheat your oven to 400°F (205°C) and place a 9-inch cast-iron skillet inside to warm.
- In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the eggs, buttermilk, sour cream, and melted butter until smooth.
- Fold the wet ingredients into the dry ingredients until just combined.
- Stir in the drained corn, cheddar cheese, and chopped jalapeño.
- Carefully remove the hot skillet, add butter to melt and swirl it around.
- Pour the batter into the skillet and bake for 20–25 minutes until a toothpick comes out clean and the top is golden.
- Let the cornbread rest for 10 minutes before slicing.
Notes
For a crispier edge, make sure to preheat the skillet and add butter just before pouring in the batter. You can customize the heat level by adjusting the amount of jalapeño used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop/Oven Bake
- Cuisine: Mexican