Sweet Jalapeño Cornbread Recipe
This butter-crusted cornbread has a moist, flavorful interior, thanks to sour cream, corn, jalapeños, and cheese. According to my husband, it’s the best cornbread I’ve ever made!
10
servings
Ingredients
- ¼ cup (57 g) butter - (unsalted, melted and cooled)
- 1 cup (156 g) yellow cornmeal
- 1 cup (120 g) unbleached all-purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ¾ teaspoon (¾ teaspoon) kosher salt
- ¼ cup (55 g) brown sugar
- 2 tablespoons (27 g) vegetable oil
- 2 large (100 g) eggs
- ¾ cup (170 g) milk
- ⅓ cup (76 g) sour cream
- ½ cup (72 g) fresh corn kernels
- ¼ cup (43 g) pickled sweet jalapenos - (chopped--can substitute with pickled jalapeños)
- 2.5 ounces (71 g) shredded Cheddar cheese
Instructions
- Preheat Oven: Preheat to 350˚F (180˚C). Place ¼ cup butter in your skillet and melt it in the oven. Pour off all but 1 tablespoon of melted butter into a small dish and set aside.
- Dry Ingredients: In a large bowl, stir together 1 cup yellow cornmeal, 1 cup unbleached all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon kosher salt, and ¼ cup brown sugar.
- Wet Ingredients: In a medium bowl, whisk together 2 tablespoons vegetable oil and 2 tablespoons of reserved melted butter. Add 2 large eggs, ¾ cup milk, and ⅓ cup sour cream to the oil mixture and whisk well. Stir in ½ cup fresh corn kernels and ¼ cup pickled sweet jalapenos.
- Combine: Fold wet ingredients into the cornmeal mixture until all dry ingredients are incorporated, and the corn and jalapeños are evenly distributed. Gently fold in 2.5 ounces shredded Cheddar cheese.
- Prepare for Baking: Spread batter into the buttered skillet (it will be stiff). Pour the remaining melted butter evenly over the top, using a brush or spoon to coat the surface.
- Bake: Bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Notes
- Greek Yogurt Tip: Substitute whey for the milk and Greek yogurt for the sour cream.
- Corn Substitutions: Fresh corn is best, but frozen works well (opt for small, tender kernels). Use canned corn only as a last resort.
- Microwave Corn Prep: Microwave one ear, un-shucked, on High for 3–4 minutes. Shuck and cut kernels off after cooking.
Nutritional Information
Serving: 1serving | Calories: 266kcal | Carbohydrates: 29g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 445mg | Potassium: 157mg | Fiber: 2g | Sugar: 7g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg