Jalapeño Corn Bread
Moist and savory jalapeño corn bread made with cornmeal, cheddar cheese, and buttermilk. Lightly sweet, subtly spicy, and baked until golden—an easy side dish with big flavor.
Servings
Ingredients
- 1 and 1/2 cups of yellow cornmeal
- 1/2 cup of all-purpose flour
- 6 tablespoons of granulated sugar
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 3 fresh jalapeño peppers seeded and finely chopped
- 2 large eggs
- 1 cup of buttermilk
- 1/4 cup of olive oil
- 1/2 cup of shredded sharp cheddar cheese
Instructions
Preheat the oven.
- Begin by preheating your oven to 400°F (200°C). Lightly grease a 9-inch square baking pan and set aside.
Prepare the dry mixture.
- In a medium-sized mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, baking soda, and finely chopped jalapeños. Stir until all dry ingredients are evenly distributed.
Whisk the wet ingredients.
- In a separate mixing bowl, beat the eggs thoroughly. Add the buttermilk and olive oil, whisking until fully incorporated.
Combine wet and dry components.
- Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined—do not overmix. The batter may appear slightly lumpy, which is normal.
Incorporate the cheese.
- Fold in the shredded cheddar cheese until evenly distributed throughout the batter.
Transfer to the baking pan and bake.
- Pour the batter into the prepared pan, smoothing the surface with a spatula if needed. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before serving.
- Allow the corn bread to rest in the pan for several minutes before slicing into squares or wedges. Serve warm.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum or a binding agent. Ensure that your cornmeal is certified gluten-free, as cross-contamination can occur during processing. The texture will remain tender and flavorful, though slightly more delicate in crumb.