Description
This cornbread combines sweet and savory flavors with corn kernels, and optional cheddar cheese and jalapeños for a spicy twist. It’s simple to prepare and makes a great accompaniment to soups, stews, or grilled dishes. Enjoy it warm with butter or syrup!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped jalapeños (optional, for a spicy kick)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well blended.
- In a separate bowl, whisk together the milk, vegetable oil, and eggs until fully combined.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon, being careful not to overmix.
- Fold in the corn kernels, cheddar cheese, and jalapeños if using.
- Grease a 9×9-inch baking dish or cast-iron skillet with vegetable oil or butter.
- Pour the batter into the prepared dish, spreading it evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for about 10 minutes.
- Cut into squares or wedges.
- Serve warm, optionally with butter, honey, or maple syrup.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat as desired.
Notes
- Use fresh corn for the best flavor when in season.
- Customize with herbs, bacon, or bell peppers for unique flavors.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Prep Time: 10 minutes
- Cook Time: 25 minutes