Are you still menu planning for Thanksgiving? I hope so, because this Jalapeno Cheddar Cornbread needs to find a place at your dinner table on Thursday. I say this with complete sincerity, because not only is it outrageously, insanely delicious, it is beyond easy to make.
I don’t mean to brag, but this is the moist, dense, slightly sweet cornbread of your dreams. You won’t even need to pass any butter or honey at the table alongside it – it’s that good on its own. I mean, there’s an entire cup of cheddar in this bad boy so, you can’t really go wrong, right? Speaking of cheddar – be sure to use a good quality aged cheddar and fresh jalapenos, as they are the shining stars of this dish. It truly makes all the difference.
Jalapeno Cheddar Cornbread
- 1 stick of organic butter, melted and slightly cooled
- 2/3 cup sugar
- 2 organic eggs (use local eggs whenever possible)
- 1 cup buttermilk
- 1 14.75 ounce can of creamed corn
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 1/2 teaspoons kosher salt
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup grated aged white cheddar cheese
- 1/2 cup minced fresh jalapeno, seeds removed (approximately 2 large jalapenos)
Preheat oven to 375 degrees and grease an 8×8″ ovenproof baking dish.
In a medium bowl, mix the melted butter with the sugar. Beat in the eggs until combined. Add the buttermilk and creamed corn and stir to combine.
In a separate large bowl, add the flour, cornmeal, baking powder, baking soda and salt and whisk to combine. Add the buttermilk/egg mixture and stir until just combined. Fold in the grated cheddar cheese and minced jalapenos.
Pour batter evenly into the greased baking dish and place on the middle rack in oven. Bake for approximately 45 minutes, or until top is golden brown and a toothpick placed in center of cornbread comes out clean. You may have to cover the baking dish loosely with foil during the last 10-15 minutes of cooking to ensure the top of the cornbread does not burn.