Cornmeal, diced onions, jalapeños and Cheddar cheese make this cornbread irresistible! My family loves it with white beans and turnip greens. The jalapeños don't really add much heat; so if you're looking for more spice, add a few seeds when you're dicing the peppers.
Ingredients
- cornmeal: 1 cup
- all-purpose flour, sifted: 1 cup
- white sugar: 0.25 cup
- baking powder: 1 Tbsp
- salt: 1 tsp
- ground black pepper: 1 tsp
- vegetable oil: 0.25 cup
- jalapenos: 2 piece (minced)
- yellow onion: 1 piece (minced)
- sharp Cheddar cheese: 0.75 cup (shredded)
- egg: 1 piece (beaten)
- buttermilk: 1 cup
- vegetable oil: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C). Place an 8 to 10-inch cast iron skillet in the oven.
-
Whisk cornmeal, flour, sugar, baking powder, salt, and pepper together in a bowl. Slowly stir in the 1/4 cup oil until mixture is crumbly. Stir in onions, jalapenos, and 1/2 cup cheese.
-
Fold in egg and buttermilk just until blended. Do not overmix.
-
Remove the hot skillet from the oven and swirl the 1 tablespoon oil around to grease the bottom and sides. Pour batter into the skillet.
-
Bake in the preheated oven until golden brown, 18 to 20 minutes. A toothpick inserted near the center should come out clean.
-
Sprinkle remaining 1/4 cup cheese on cornbread immediately after removing from the oven; let sit for a few minutes before serving.
