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This recipe was featured in Quick Breads and Muffins.
Ginger Clardy | Bandera EC
Cornbread qualifies as a quick bread, and this version adds cheese and jalapeño pepper for the perfect dinner accompaniment.
Butter, for the pan
1 cup cornmeal
3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole kernel corn
1 cup buttermilk
1 cup grated cheddar cheese
1/4 cup seeded, chopped jalapeño pepper
3 tablespoons olive oil
1. Butter an 8- or 10-inch cast-iron skillet and place it in the oven as it preheats to 400 degrees.
2. In a large bowl, stir together the cornmeal, flour, baking powder, baking soda and salt. In another bowl, lightly beat eggs, then stir in corn, buttermilk, cheese, jalapeño and oil. Add to dry mixture and stir until just barely combined.
3. Remove hot skillet from oven, pour in batter, then bake cornbread 25 minutes or until a toothpick inserted into the center comes out clean.