Jalapeno Cornbread Recipe

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch baking pan in the oven while it heats to get it hot for a crisp bottom.

If using fresh corn, cut kernels off the ear. Finely chop the jalapeños, removing seeds if you want milder heat. Thinly slice green onions, separating whites and greens.

Measure out and melt the butter; allow it to cool slightly so it won’t cook the egg when mixed.

Combine dry ingredients

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined and aerated.

Whisk wet ingredients

In a separate bowl or large measuring cup, whisk together the buttermilk, egg, melted butter, and vegetable oil until smooth and homogenous.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined; do not overmix. A few small streaks of flour are okay.

Fold in add-ins

Fold the chopped jalapeños, corn kernels, shredded cheddar, and most of the sliced green onion greens into the batter until evenly distributed. Reserve a tablespoon of cheese and some green onion for the top.

Prepare the hot pan

Carefully remove the hot skillet or pan from the oven using oven mitts. Add the 1 tablespoon butter or oil and swirl to coat the bottom and sides; it should melt and sizzle. Immediately pour the batter into the hot pan and smooth the top with a spatula. Sprinkle the reserved cheese, green onion, and the coarse sea salt evenly over the top.

Baking time

Return the pan to the oven and bake for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If using an 8x8 pan, check at 20–25 minutes.

Remove the cornbread from the oven and let it cool in the pan for 8–10 minutes. Run a knife around the edges if needed, then transfer to a wire rack or cut directly in the skillet into wedges.

Serve warm as a side with soups, chilis, or BBQ. Leftovers keep well wrapped at room temperature for 1 day or refrigerated up to 3 days; reheat in a low oven or toaster oven to restore crispness.