Southern Cheddar Jalapeño Cornbread Bake
A golden, cheesy Southern-style cornbread with sweet corn kernels and a kick of jalapeño heat this easy 9x9 bake is your new go-to for cozy afternoons and crowd-pleasing sides.
Ingredients
For the Base:
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- 2 large eggs
- ½ cup unsalted butter melted
Mix-ins:
- 1 cup sharp cheddar cheese shredded
- 1 to 2 jalapeños finely chopped (adjust for heat preference)
- ½ cup corn kernels fresh or canned, drained
Instructions
- Fold in Mix-ins: Add the shredded cheddar, chopped jalapeños, and corn kernels to the batter and gently fold until evenly distributed.
- Pour and Spread: Transfer the batter into the greased baking dish and spread it evenly into the corners.
- Bake: Bake at 400°F (200°C) for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool Before Serving: Let the cornbread cool in the pan for 10 minutes before slicing to help it set properly.