Ingredients
Scale
- 1 cup yellow cornmeal (medium grind works best for texture)
- 1 cup all-purpose flour (you can substitute with whole wheat for a nuttier flavor)
- 1/4 cup granulated sugar (adjust to your sweetness preference)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk (buttermilk is a great substitute for extra tang)
- 1/4 cup unsalted butter, melted (plus more for greasing)
- 1 cup sharp cheddar cheese, shredded (feel free to mix in some smoked cheddar for depth)
- 2 fresh jalapeños, seeded and finely chopped (keep seeds in for more heat)
- Optional: 1/2 cup corn kernels for added texture and sweetness
My sister Ouma once suggested adding corn kernels to the batter, and it brought a delightful sweetness and pop that reminded me of summer harvests we shared with Mama Lou. It’s a little twist that I highly recommend trying!
Instructions
- Preheat your oven to 400°F (200°C). Generously butter a 9-inch cast iron skillet or a square baking dish. The cast iron gives the cornbread a beautiful crust, a trick Mama Lou taught me early on.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined. This dry mix is your base.
- In a separate bowl, beat the eggs gently, then stir in the milk and melted butter until smooth. Let this wet mixture come to room temperature if it isn’t already—this helps the batter rise evenly.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix; a few lumps are okay. Overworking the batter can make the cornbread dense, and Mama Lou always reminded me that tender cornbread is a gift.
- Fold in the shredded cheddar, chopped jalapeños, and optional corn kernels, distributing them evenly throughout the batter.
- Pour the batter into the prepared skillet or dish, smoothing the top with a spatula. For a golden crust, I like to dot a little extra butter on top before baking.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The smell at this point is simply irresistible—just like the afternoons spent with Mama Lou and Ouma.
- Allow the cornbread to cool for about 10 minutes before slicing. Serve warm to let the cheddar melt beautifully with each bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
