Ingredients (~12 servings)
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 1 Tbsp baking powder
- 1 1/2 tsp kosher salt
- 3 eggs, room temperature
- 2 cups buttermilk, room temperature
- 1/3 cup sour cream, room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
- 3 cups shredded sharp cheddar
- 3 jalapeños, minced
- 6 green onions, sliced
Mix Your Dry and Wet Ingredients Separately
Lightly grease a 9×13 metal baking pan or two 9×9 pans.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-mixed.
In a measuring cup or bowl, whisk together the buttermilk, sour cream, and eggs until smooth.
The room temperature ingredients mix way easier – cold buttermilk will make the melted butter seize up.
Combine Everything and Let the Batter Rest
Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until just combined.
Using a silicone spatula, fold the slightly cooled melted butter into the batter until it’s smooth and all the butter is incorporated.
Fold in the minced jalapeños, green onion, and half of the cheddar cheese.
Cover with plastic wrap and rest for 20 minutes. This lets the cornmeal hydrate properly so you don’t get that gritty texture.
Bake at 400F Until Golden Brown
Preheat your oven to 400F while the batter rests.
Spread the cornbread batter in an even layer in the prepared baking dish. Top with the remaining cheddar cheese.
Bake for ~30-35 minutes, until the cornbread is golden brown and a toothpick comes out clean when inserted into the center.
The cheese on top should be bubbly and starting to brown at the edges.
Let the cornbread cool for ~20 minutes before slicing. It’ll be too soft to cut cleanly if you go right away.
Moist Jalapeño Cheddar Cornbread
Ingredients
Ingredients (~12 servings)
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 1 Tbsp baking powder
- 1 1/2 tsp kosher salt
- 3 eggs, room temperature
- 2 cups buttermilk, room temperature
- 1/3 cup sour cream, room temperature
- 3/4 cup unsalted butter, 1 1/2 sticks, melted and cooled slightly
- 3 cups shredded sharp cheddar
- 3 jalapeños, minced
- 6 green onions, sliced
Instructions
- Preheat oven to 400F and grease 9×13 baking pan.
- Whisk dry ingredients in large bowl: cornmeal, flour, sugar, baking powder, salt.
- Separately whisk buttermilk, sour cream, and eggs until smooth.
- Pour wet ingredients into dry ingredients and whisk until just combined.
- Fold in melted butter until smooth.
- Mix in jalapeños, green onions, and half the cheddar cheese.
- Let batter rest 20 minutes.
- Spread batter in prepared pan and top with remaining cheese.
- Bake 30-35 minutes until golden and toothpick comes out clean.
- Cool 20 minutes before slicing.