Spicy Cheddar Cornbread

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Spicy Cheddar Cornbread Recipe - PinchMeTwice.com

I had a taste for some cornbread today, and I wanted to try out this recipe I saved. As I perused the ingredients list I saw that I had everything needed. Except for fresh jalapeños, ugh. I was not in the mood for a store run, so I decided to use some of the jalapeños I had stored in the fridge. I figured if I rinsed them off they wouldn’t be too bad right? Haha.

On top of that I forgot to add in the cayenne pepper. I tried to go back and add it in the batter after I had already put it in the oven. SMH. Thankfully, my cornbread still turned out great! Y’all this cornbread tastes so good. It’s moist and the flavors are excellent. Follow this recipe to the tee, and I’m sure yours will come out even better than mine.

Spicy Cheddar Cornbread - PinchMeTwice.comPreheat your oven to 425F.  In a mixing bowl, whisk together your flour, cornmeal, sugar, baking soda, salt, ground pepper, cayenne pepper and diced jalapeños. (Use fresh, I didn’t have any.)

Spicy Cheddar Cornbread - PinchMeTwice.comWhisk in your wet ingredients (buttermilk & eggs).

 

Spicy Cheddar Cornbread - PinchMeTwice.comAdd in your cheese. (Ignore that whisk I used a mixing spatula)

Spicy Cheddar Cornbread - PinchMeTwice.comDo not over-mix.

Spicy Cheddar Cornbread - PinchMeTwice.comButter up an 8 inch baking pan very well so your cornbread won’t stick. Then pour in your batter. Bake at 425F for 20 minutes. The top of the cornbread should be golden and a toothpick should come out cleanly.

Spicy Cheddar Cornbread - PinchMeTwice.comTop with some butter, and serve warm.

 

Spicy Cheddar Cornbread
 
Author:
Serves: 5
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 cup All Purpose flour
  • 1 cup PLAIN yellow cornmeal
  • 3 tbsp sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ tsp ground pepper
  • ¼ tsp cayenne
  • 1 jalapeno, seeded and finely diced
  • 1 ½ cups buttermilk
  • 2 large eggs
  • 1 ½ cups shredded cheddar cheese
  • 2 tbsp butter
Instructions
  1. Preheat your oven to 425 degrees.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, salt, ground pepper, cayenne pepper and jalapeño.
  3. Make a well.
  4. Add the buttermilk and eggs to the well, and whisk lightly to loosen eggs.
  5. Gently mix in the dry ingredients and then the cheese.
  6. Butter the bottom and sides of an 8”x8” pan. Pour the batter in.
  7. Bake for about 20 minutes or until slightly golden on top and a toothpick comes out clean.
Notes
Recipe by Baking Society

Spicy Cheddar Cornbread - PinchMeTwice.comI think this cornbread recipe is a new favorite of mine. Let me know if you try it.