Jalapeno Cheddar Cornbread (Eggless)
Jalapeño Cheddar Cornbread — this buttery, melt-in-mouth cornbread dotted with jalapeños is a classic side dish to serve for Thanksgiving dinner! With shredded cheddar cheese and a burst of heat from the chilies that balances the sweetness of the corn, this tender, moist, eggless cornbread will have everyone coming back for seconds!
Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup cheddar cheese
- 3 jalapenos , finely chopped
- 1/2 cup unsalted butter , melted and slightly cooled
- 1/3 cup brown sugar
- 2 tbsp maple syrup
- ¼ cup yogurt , at room temperature
- 1 cup milk
- 1 tbsp vinegar
Instructions
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Preheat the oven to 400°F / 200°C
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Combine milk and vinegar in a cup and let sit for 10 minutes. The milk will thicken slightly and you will see small curdled bits when the buttermilk is ready. Don't use regular buttermilk for this recipe.
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Mix your dry ingredients (cornmeal, all purpose flour, baking powder, baking soda, and salt) in a large bowl.
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Make a well in the center and add buttermilk, maple syrup, yogurt, brown sugar, and melted butter. Mix everything gently until the mixture comes together.
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Mix in the jalapenos and cheddar cheese.
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Now, grease a 9-inch cast-iron skillet or a round cake pan with oil and pour in the batter.
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Sprinkle jalapenos and cheddar cheese on top. If you want, you can also top it with cranberries.
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Bake it on the middle rack for 35-40 minutes (depending on the oven) or until golden brown on top. To test if the cornbread is done, insert a knife or a small toothpick and if it comes out clean, the cornbread is ready. The edges should be slightly crispy.
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Take the cornbread out and let it cool for 10 minutes before slicing and serving. Enjoy!
Recipe Video
Recipe Notes
- Don't use regular buttermilk, but instead make it by mixing milk and vinegar together.