There's nothing better than a slice of homemade jalapeño cheddar cornbread! Made with a handful of staple pantry ingredients, this cornbread turns out tender and buttery with a hint of heat.
Preheat oven to 425 degrees Fahrenheit. Place a 10 inch cast iron skillet in the preheating oven to warm up while you mix your batter.
In a large bowl, add cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk to remove clumps. Make a well in the center of the bowl.
Add the buttermilk, melted butter, and eggs to the dry ingredients and stir until just combined. Do not overmix your batter.
Slice one of your jalapeños, setting it aside for later. Dice your remaining two jalapeños and fold them into the batter along with the shredded cheese.
Carefully remove the hot skillet from the oven and coat the bottom and sides with butter (or a neutral cooking oil).
Pour batter into the hot skillet, top with sliced jalapeños, and place back in the oven. Bake for about 18-22 minutes, or until the edges are golden and the center pops back when gently pressed, or when the internal temperature reaches 195 to 200 degrees Fahrenheit when tested with an instant-read thermometer.
Allow to rest for 5 minutes before slicing. Optionally, brush the top with additional butter just before serving.
Notes
If you do not have a cast iron skillet, then a 9 to 10 inch round deep dish pie pan will work. Baking time may need to be adjusted slightly.
Cornbread will keep for 1-2 days in a sealed container at room temperature, up to 1 week in the refrigerator, or frozen for up to 3 months.
Buttermilk substitute - add 1 tablespoon of white vinegar to your measuring cup, then fill to the 1 cup mark with milk. Allow to set for 5 minutes, then add to your batter as directed.