Jalapeño Cornbread

Step 1: Prepare the Baking Pan

Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish, cast iron skillet, or muffin pan. If using cast iron, place it in the oven while heating—it helps create a crisp, golden crust.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar. Make sure everything is evenly blended so the batter bakes uniformly.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, and melted butter. Mix until smooth. The buttermilk adds tenderness and moisture to the cornbread, keeping it soft and flavorful.

Step 4: Fold the Batter Together

Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined—do NOT overmix or the cornbread can turn tough. Fold in chopped jalapeños, cheddar cheese, and corn kernels if using. The batter should be thick but pourable.

Step 5: Bake and Serve

Pour the batter into your prepared pan or heated cast iron skillet. Smooth the top with a spatula.Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.Cool for 10 minutes, slice, and serve warm with butter, honey, or chili.