Lowkey if I wasn’t sick when I recorded this, I woulda ate this intro up more. Just like you’re gonna eat up this amazing Jalapeño Cheddar cornbread. Just in time for the holiday gluttony! We’ve got an amazing crust on the outside with a soft and moist interior. Throw a little honey butter on it and prepare to make this the majority of your dinner plate.
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Here’s the complete **ingredient list** for your **Jalapeño Cheddar Cornbread with Creamed Corn**:
Grocery List:
12 in. cast iron skillet
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar (optional, adjust to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs , beaten
- 1/2 cup unsalted butter, melted and slightly cooled (plus extra for the skillet)
- 1 cup creamed corn (canned or homemade)
Flavor Additions:
- 1 cup shredded sharp cheddar cheese (or smoked cheddar for extra flavor)
- 2-3 jalapeños, finely diced (adjust for heat preference)
- 1/4 cup chopped fresh herbs (such as cilantro, chives, or green onions)
- Optional: Additional shredded cheddar cheese for topping
