Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup sharp cheddar cheese, shredded
- 2 medium jalapeños, finely diced (seeded for less heat)
- 1/4 cup chopped green onions (optional, for extra freshness)
If you don’t have buttermilk on hand, I’ve often used whole milk with a splash of lemon juice as a quick substitute—just like my mom taught me when we were in a pinch. Sharp cheddar is my favorite here because it melts beautifully and adds a lovely tang, but feel free to experiment with Monterey Jack or even a smoky Gouda for a different twist.
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet with butter or non-stick spray. Using a cast-iron skillet adds a wonderful crispy crust, a trick I picked up during my time in Spain where rustic pans are everywhere.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This dry mix is your base—simple but essential for that perfect crumb.
- In a separate bowl, beat the eggs with the buttermilk and melted butter until smooth. This wet mixture brings everything to life.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. My Nonna Rosa always said, “Handle the batter like a delicate story—gently and with care.”
- Fold in the shredded cheddar, diced jalapeños, and green onions if using. The cheese should be evenly distributed, ready to melt into pockets of gooey goodness.
- Pour the batter into your prepared pan or skillet, smoothing the top with a spatula. Place it in the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for at least 10 minutes before slicing. This resting time helps the cornbread set and makes serving a breeze.
- Serve warm, ideally with a pat of butter melting on top. Trust me, this step is non-negotiable in my house—especially when Olivia and Isabella are waiting eagerly for their slice!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
