Roasted Jalapeno and Cheese Cornbread

Add a bold twist to your classic cornbread with this Roasted Jalapeño and Cheese Cornbread recipe! Packed with smoky, roasted jalapeños, melty sharp cheddar cheese, and a touch of scallions for freshness, this cornbread is the ultimate side dish for any meal. The perfect balance of sweet and savory flavors comes together in a moist, fluffy texture, thanks to a blend of buttermilk and melted butter. The roasting of the jalapeños infuses a subtle smoky heat, while the golden crust bakes to perfection in just 30 minutes. Serve it warm with a dollop of butter or alongside your favorite chili or barbecue for an irresistible combination. This crowd-pleasing recipe is easy to prepare, packed with flavor, and sure to be a hit at the table.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 whole jalapenos
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 4 tablespoons unsalted butter, melted and cooled
• 2 whole large eggs
• 1 cup shredded sharp cheddar cheese
• 2 whole scallions, finely chopped
• 1 teaspoon vegetable oil

Directions

Step 1

Preheat your oven to 400°F (200°C) and lightly grease an 8-inch square baking pan or line it with parchment paper.

Step 2

Place the jalapenos on a small baking sheet, rub them with the teaspoon of vegetable oil, and roast them in the oven for 8-10 minutes or until the skin is blistered and slightly charred.

Step 3

Remove the jalapenos from the oven, place them in a bowl, and cover with plastic wrap to steam for 5 minutes. Once cool, peel off the skins, remove the seeds (optional for less heat), and dice the jalapenos. Set aside.

Step 4

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

Step 5

In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.

Step 6

Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.

Step 7

Gently fold in the diced jalapenos, shredded cheese, and chopped scallions.

Step 8

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 10

Allow the cornbread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm.

Nutrition Facts

Serving size	(893.3g)

Amount per serving	% Daily Value*
Calories	2299.2

Total Fat 112.1g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 3.3g
Cholesterol 643.9mg	0%
Sodium 5064.7mg	0%
Total Carbohydrate 263.9g	0%
Dietary Fiber 16.0g	0%
Total Sugars 39.8g
Protein 72.6g	0%

Vitamin D 206.9IU	0%
Calcium 1205.9mg	0%
Iron 12.2mg	0%
Potassium 975.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 12.3%

Carbs: 44.8%