Jalapeno Cheddar Cornbread Recipe

Jalapeno Cheddar Cornbread

All cornbread is authentic—as long as it’s good, served hot, and made with love

A happy childhood memory of the morning light streaming in through the kitchen window. Woken up by the smell of something delicious baking, I stumbled barefoot and butt-ass naked to the kitchen. My momma handed me a little slice of cornbread hot from the oven with a pat of butter and some honey drizzled on top. Happiness.

This cornbread’s different from that memory but it still makes me happy. It has some kick. Adjust however pleases your palette.

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Ingredients

3 cups all-purpose flour

1 cup cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups sour cream

3 eggs | beaten

1/2 pound (2 sticks) unsalted butter | melted, plus extra to grease the pan

8 ounces cheddar cheese | grated | plus a little extra to add on top

1/3 cup chopped green onions | plus a little extra to add on top

3-4 jalapeno peppers | sliced

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Instructions

Step 1

Combine the dry ingredients in a large bowl - flour, cornmeal, sugar, baking powder, and salt.

Step 2

In a separate bowl, combine the sour cream, eggs, and butter.

Step 3

With a wooden spoon, stir the wet ingredients into the dry ingredients until incorporated. Don't overmix. Mix in the grated Cheddar, green onions, and jalapenos.

Step 4

Turn the oven on to 350. Let the mixture sit at room temperature for about 15-20 minutes.

Step 5

Grease your baking pan with the extra melted butter.

Step 6

Spoon the batter into the prepared pan, smooth the top and sprinkle with the remaining cheddar and green onions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut. Serve warm or at room temperature. Enjoy.