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Jalapeno Pepper Jack Cornbread

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This Jalapeño Pepper Jack Cornbread is moist, cheesy, and full of spicy flavor! It’s the perfect side dish for chili, soup, or barbecue, adding a kick of heat and gooey cheese to your meal.

Ingredients

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Serves 8

  • For the cornbread:
    • 1 cup (120 g) yellow cornmeal
    • 1 cup (125 g) all-purpose flour
    • 1/4 cup (50 g) granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon smoked paprika (optional)
    • 1 cup (240 ml) buttermilk
    • 2 large eggs
    • 1/4 cup (60 ml) unsalted butter, melted
    • 1/2 cup (120 ml) vegetable oil
    • 1 cup (100 g) shredded Pepper Jack cheese
    • 1–2 jalapeños, finely chopped (seeds removed for less heat)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast-iron skillet.
  2. Mix the dry ingredients:
    • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and smoked paprika.
  3. Mix the wet ingredients:
    • In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil.
  4. Combine the batter:
    • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
    • Fold in the shredded Pepper Jack cheese and chopped jalapeños.
  5. Bake the cornbread:
    • Pour the batter into the prepared baking dish or skillet, spreading it evenly.
    • Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool and serve:
    • Let the cornbread cool for 10 minutes before slicing and serving. Enjoy warm with butter or honey if desired.

Notes

  • For extra cheesiness, sprinkle additional shredded Pepper Jack on top before baking.
  • Add a tablespoon of diced green chiles or canned corn for even more flavor.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://ukfinda.com/jalapeno-pepper-jack-cornbread/