Moist Jalapeño Cheddar Cornbread
This is the cornbread that'll make you stop buying those dry boxed mixes. The sour cream and buttermilk keep it tender, and resting the batter for 20 minutes makes all the difference in texture.
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 9x13 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.
Notes
Room temperature ingredients mix better and prevent butter from seizing.