This recipe for Jalapeño Cheddar Buttermilk Corn Bread is my go-to. It’s not overbearingly sweet, not too cake-y that it falls apart when trying to eat it, yet can hold its own or pair alongside some finger-lickin’ BBQ. Whatever you decide, just know this corn bread recipe is very adaptable to whatever you want to swap as far as heat and cheese goes!
Curious to know more? Try the recipe below:
Preheat the oven to 400°F. In a large mixing bowl, measure out dry ingredients, then stir to combine.
In a separate mixing bowl, add liquid ingredients, then stir to combine. Next, add the dry mixture into the wet mixture (in two batches). Mix until just combined, it should be a thick, but moist batter. (Over-mixing strengthens the gluten, which translates to a dense bread, which is the opposite of what we want.)
Afterwards, transfer the batter into a greased pan (11″ x 8″ x 2″ or equivalent), then use an offset or rubber spatula the spread into the corners, as well as smooth the surface.
When ready, transfer the pan into the heated oven and bake for 30-35 minutes or until golden and no longer jiggles (or passes a toothpick test and center is set).
Remove from heat, serve fresh out of the oven, and enjoy! (This recipe pairs brilliantly with Cinnamon, Sugar & Vanilla Bean Compound Butter or Salted Garlic Scape Compound Butter.)
Jalapeño Cheddar Buttermilk Corn Bread
PREP TIME: 15 MIN
BAKE TIME: 30-35 MIN
SERVES: 12
Ingredients:
Dry Ingredients:
- 1 cup All Purpose Flour
- 1 cup Corn Meal (finely milled, or use corn flour)
- 2 tsp baking powder
- 1 cup Aged Cheddar, grated
- 2 Jalapeno Peppers, de-seeded and diced
- 1 tsp Sea Salt
- 1/4 cup Granulated Sugar
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 Tbs Dried Chives (optional)
Wet Ingredients:
- 1/2 cup Olive Oil (or any baking oil of preference)
- 1 cup Buttermilk
- 2 eggs
Method for Jalapeño Cheddar Buttermilk Corn Bread:
- Preheat the oven to 400°F. In a large mixing bowl, measure out dry ingredients, then stir to combine.
- In a separate mixing bowl, add liquid ingredients, then stir to combine. Next, add the dry mixture into the wet mixture (in two batches). Mix until just combined, it should be a thick, but moist batter. (Over-mixing strengthens the gluten, which translates to a dense bread, which is the opposite of what we want.)
- Afterwards, transfer the batter into a greased pan (11″ x 8″ x 2″ or equivalent), then use an offset or rubber spatula the spread into the corners, as well as smooth the surface.
- When ready, transfer the pan into the heated oven and bake for 30-35 minutes or until golden and no longer jiggles (or passes a toothpick test and center is set). Remove from heat, serve fresh out of the oven, and enjoy!
Notes:
- This recipe pairs brilliantly with Salted Garlic Scape Compound Butter.
- Metal pans might heat the mixture more quickly than ceramic pans so pay attention to avoid over-baking.
- Can’t find buttermilk? Heavy cream is a good substitution!
- For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.
