Cornbread is the perfect pairing for soups and stews, and we think you’ll love this one!
If you’re not a fan of spice, reduce the jalapeño to one small or omit it completely.
Serves 8 to 12
Active time 10 minutes
Total time 40 minutes
- 1½ cups all-purpose flour 1 cup plain cornmeal
- 1 Tbsp. sugar 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 1½ cups whole buttermilk
- ½ cup butter, melted
- 3 large eggs
- 1 (8-oz.) block extra-sharp Cheddar cheese, shredded, divided
- 2 jalapeños, one minced and one sliced
- Preheat the oven to 400°F. Grease a 12-inch cast-iron skillet.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Add the buttermilk, butter, and eggs, and whisk to combine. Stir in 1½ cups cheese and minced jalapeños, and pour the batter into the skillet. Sprinkle the top with the remaining ½ cup cheese and sliced jalapeños.
- Bake for 30 to 33 minutes or until a toothpick inserted in the center comes out clean. If the cheese begins to brown too much, cover the top with aluminum foil during the last 5 to 7 minutes of baking.