Jalapeño Cheddar Cornbread
Ingredients
Dry Mix
-
1
cup
all-purpose flour
-
1
cup
cornmeal
-
⅓
cup
brown sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
1 ½
cups
shredded cheddar
-
2
units
jalapeños, seeded and diced
Wet Mix
-
¼
cup
unsalted butter, melted
-
1 ⅓
cups
buttermilk, shaken
-
½
cup
neutral oil
-
3
large
eggs, at room temperature
Scallion Butter
-
2
units
scallions, ends trimmed and thinly sliced
-
1
teaspoon
olive oil
-
½
cup
unsalted butter, at room temperature
-
¼
teaspoon
flaky sea salt
Instructions
- Preheat the oven to 400°F and set the cast iron skillet on the stove.
- In a large bowl, whisk together the dry ingredients and add the shredded cheddar and diced jalapeños.
- Melt the butter in the skillet, swirling it to coat the bottom and sides.
- In a separate bowl, whisk together the buttermilk, eggs, and neutral oil, then add the melted butter.
- Combine the wet and dry ingredients, mixing until just combined.
- Pour the batter into the skillet and bake for 25 to 30 minutes until golden brown and a skewer comes out clean.
- For the scallion butter, sauté the scallions, mix with softened butter and season with salt, then serve with the cornbread.
Nutrition Facts (estimated)
Servings
6
Calories
200
Total fat
10g
Total carbohydrates
30g
Total protein
5g
Sodium
20mg
Cholesterol
120mg
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