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Directions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a similar-sized cast iron skillet.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar (if using). Stir until well mixed.
Step 3: Combine the Wet Ingredients
- In another bowl, whisk together the milk, vegetable oil (or melted butter), and eggs until smooth.
Step 4: Combine the Mixtures
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing, as this can make the cornbread dense.
Step 5: Add the Mix-Ins
- Fold in the corn kernels, chopped jalapeños, and shredded cheese until evenly distributed.
Step 6: Bake
- Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
- Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Allow the cornbread to cool for a few minutes before slicing. Serve warm with butter, honey, or your favorite chili.
Tips and Tricks
- Adjust the Spice Level: For milder cornbread, use fewer jalapeños or substitute them with diced bell peppers.
- Add More Flavor: Experiment by adding spices such as cumin or chili powder for an extra layer of flavor.
- Make It Sweet: If you prefer a sweeter cornbread, increase the sugar to 2 tablespoons.
Storage
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. To reheat, simply warm it in the oven or microwave until heated through.
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