Jalapeño Cornbread
The key to this cornbread is its moist, cake-like texture, which comes from using buttermilk. It has a nice balance of light sweetness from the brown sugar and maple syrup, with a little bit of spice from the jalapeños and pepper jack cheese.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ cup dark brown sugar packed
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup buttermilk
- 2 Tablespoons maple syrup
- 2 large eggs
- 1-2 fresh jalapeños seeded and minced
- 1 heaping cup shredded pepper jack cheese
- 1/4 cup finely chopped scallions
Instructions
- Preheat oven to 350F and grease an 8-inch pan.
- Mix flour, cornmeal, baking powder, baking soda, brown sugar, and salt in large bowl.
- Combine melted butter, buttermilk, and maple syrup in separate bowl, then whisk in eggs.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in jalapeños, pepper jack cheese, and scallions.
- Pour batter into prepared pan and bake 25-30 minutes until toothpick comes out with few moist crumbs.
Notes
Let cornbread cool in pan for 10 minutes before serving.
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