Jalapeño Cornbread With Cheddar Cheese

Jalapeño Cornbread With Sour Cream

Diana Rattray

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
289 Calories
16g Fat
30g Carbs
7g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 289
% Daily Value*
Total Fat 16g 21%
Saturated Fat 8g 39%
Cholesterol 56mg 19%
Sodium 499mg 22%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 8g
Protein 7g
Vitamin C 4mg 18%
Calcium 195mg 15%
Iron 1mg 8%
Potassium 161mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cornbread is a major part of any Southern-style American meal. This jalapeño cornbread is perfect for cooks and eaters who like a little zip in their side dishes. This is a great cornbread to serve with a bowl of hot and spicy beef chili. Or serve it with baked beans, soup, or just about any meal.

Ingredients

  • 2 tablespoons vegetable oil, or enough to coat the pan

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 3 to 4 tablespoons sugar

  • 1 dash ground chipotle chile pepper, or cayenne pepper

  • 1/4 cup jalapeño peppers, finely chopped

  • 1 cup shredded Mexican blend cheese, or cheddar jack, or sharp cheddar cheese

  • 1 cup canned corn kernels

  • 8 ounces sour cream

  • 3/4 cup milk

  • 1 large egg, beaten

  • 4 tablespoons melted butter

Steps to Make It

  1. Gather the ingredients.

  2. Coat a heavy 10-inch cast-iron skillet or 9-inch-square baking pan with vegetable oil and set aside. Heat oven to 400 F.

  3. In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeño peppers, cheese, and corn kernels.

  4. Preheat the skillet or pan in the oven or on the stovetop.

  5. Whisk together the sour cream, milk, egg, and melted butter.

  6. When the oven is ready, stir the wet mixture into the dry ingredients just until blended. Spread in the hot greased skillet or baking pan.

  7. Bake for 25 to 30 minutes, until set and lightly browned around the edges.

  8. Cool in the pan on a rack; cut into squares or wedges.