Cheesy Jalapeño Buttermilk Cornbread
This moist and slightly sweet cornbread is elevated with creamy buttermilk and sour cream, while zesty jalapeños and sharp white cheddar add a delightful kick. Perfect as a side for chili, barbecues, or a comforting snack, it combines the rustic charm of cornbread with a gourmet touch that will impress your guests and brighten your meal.
ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup melted butter (unsalted)
- 1-2 jalapeños, finely chopped (adjust to taste)
- 1 cup sharp white cheddar cheese, shredded
steps
- 1.
Preheat your oven to 400°F (200°C) and grease a 9x9-inch baking pan.
- 2.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix well.
- 3.
In another bowl, whisk together the buttermilk, sour cream, eggs, and melted butter until smooth.
- 4.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined (do not overmix).
- 5.
Fold in the chopped jalapeños and shredded white cheddar cheese gently.
- 6.
Pour the batter into the prepared baking pan and spread it evenly.
- 7.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- 8.
Let cool for a few minutes before slicing and serving warm.
