Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional for a sweeter cornbread)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened and cut into small cubes
- 2–3 jalapeños, seeded and diced (or leave seeds for extra heat)
- 1/2 cup corn kernels (optional, fresh or frozen)
- Extra jalapeño slices for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking pan or line it with parchment paper for easier removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
Step 3: Prepare the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir until just combined.
Step 4: Add the Jalapeños, Cheese, and Corn
Fold in the shredded cheddar, cream cheese cubes, diced jalapeños, and corn kernels (if using) until evenly distributed. Be careful not to overmix.
Step 5: Pour the Batter
Pour the batter into the prepared baking pan, spreading it out evenly. Arrange a few jalapeño slices on top for a beautiful presentation.
Step 6: Bake
Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the cornbread to cool for a few minutes before slicing. Serve warm for the best flavor!