Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
Cheese & Peppers
- 4 oz. cheddar, shredded
- 2 jalapeños (1 diced and seeded, 1 sliced)
Wet Ingredients
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1/4 cup cooking oil
Other
- 1 tsp butter (for greasing the baking dish)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 400ºF (204ºC). Grease an 8×8 inch baking dish thoroughly with 1 teaspoon of butter to prevent sticking and ensure even browning.
- Mix Dry Ingredients: In a large mixing bowl, combine 1 cup all-purpose flour, 1 cup cornmeal, 2 tablespoons sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt. Stir until well blended.
- Prepare the Jalapeños: Remove seeds from one jalapeño and finely dice it. Slice the second jalapeño into thin rounds. Add the diced jalapeño to the dry ingredient bowl and reserve the sliced jalapeño for topping.
- Add Cheese to Dry Mix: Add approximately three-quarters of the shredded 4 oz cheddar to the dry mixture. Stir thoroughly to distribute the cheese and diced jalapeño evenly through the flour and cornmeal.
- Combine Wet Ingredients: In a separate bowl, whisk together 1/2 cup sour cream, 1/2 cup milk, 2 large eggs, and 1/4 cup cooking oil until smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet mix into the bowl with the dry ingredients. Stir gently just until the batter is evenly moistened. It’s fine to have a few lumps—overmixing can make the cornbread tough.
- Transfer to Pan and Add Toppings: Pour the batter into the prepared baking dish, spreading it out evenly. Arrange the sliced jalapeños on top, then sprinkle the remaining shredded cheddar cheese over everything for a tasty, visually appealing topping.
- Bake: Place the baking dish in the preheated oven and bake for about 35 minutes. The cornbread is done when the center has puffed up and the edges are golden brown.
- Serve: Remove from oven and let cool slightly. Cut into nine squares and serve warm for the best flavor and texture.
Notes
- For milder cornbread, remove all seeds from the jalapeños before adding.
- Use sharp cheddar for a more pronounced cheese flavor or mild cheddar for less intensity.
- This cornbread pairs wonderfully with chili, barbecued meats, or as a spicy breakfast bread.
- Leftovers can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
- To reheat, warm slices in the oven or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
