Spicy Southern Side Dish (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1 cup cornmeal
03 -
1 teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
1 teaspoon kosher salt
→ Wet Ingredients
06 -
½ cup butter, melted and slightly cooled
07 -
½ cup sugar
08 -
1 large egg
09 -
1 cup buttermilk
→ Mix-ins
10 -
8 ounces sharp white cheddar, freshly grated
11 -
⅔ cup chopped pickled jalapeños
# Instructions:
01 -
Preheat the oven to 375 degrees F. Spray a 9x9 inch pan with nonstick baking spray.
02 -
In a small bowl, whisk together the flour, cornmeal, baking powder, soda and salt.
03 -
In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the buttermilk.
04 -
Add the dry ingredients and mix until just combined.
05 -
Stir in the grated cheese and jalapeños.
06 -
Spread the mixture in the pan. Bake for 20 to 25 minutes, or until set and golden on top.
07 -
Let cool slightly before serving!
# Notes:
01 -
For a spicier cornbread, add 1-2 fresh jalapeños along with the pickled ones
02 -
This cornbread pairs perfectly with chili, soups, or stews
03 -
Leftovers can be stored in an airtight container for 2-3 days at room temperature