Jalapeno Cornbread

Jalapeno Cornbread


  • 2 to 3 medium jalapeños, depending on desired heat level

  • 2 cups coarsely ground cornmeal

  • 2 teaspoons baking powder

  • 2 teaspoons kosher salt

  • 2 teaspoons granulated sugar

  • 1 teaspoon baking soda

  • 1 1/4 cup buttermilk

  • 2 large eggs, beaten

  • 10 tablespoons butter, cut into 1-inch pieces

  • 1/2 cup corn kernels (fresh, frozen, or canned all work here)

  • 4 ounces full-fat cream cheese, cubed


  1. Blister the peppers under a broiler, or by turning them over a gas flame, until charred all over, 5-6 minutes. When peppers are cool enough to handle, chop and set aside. Heat the oven to 450°F.

  2. In a large bowl, whisk together the cornmeal, baking powder, salt, sugar, and baking soda. Add the buttermilk and eggs and stir until just combined. Fold in the corn kernels and jalapeños.

  3. Add the butter to a 10-inch cast-iron skillet, and slide into the oven to melt the butter. When the butter is melted, carefully remove the skillet, swirl the pan to coat, and pour in half of the cornbread batter. Disperse the cubes of cream cheese throughout the batter, and top with the remaining batter.

  4. Bake until the cornbread is browned on top and the edges pull away from the sides of the pan, 20-25 minutes. Let cool for 10 minutes before serving.

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