Jalapeno Cheddar Cornbread
Summer / Fall / Winter / Spring / Bake / Coconut Oil / Joy the Baker / Side Dish / Snack / Vegetarian /
This butter-free version of cornbread is just as delicious and satisfying as its buttery counterpart, and all you need is a little coconut oil! Adding spicy pickled jalapeños and sharp cheddar cheese makes this bread the perfect partner to a big bowl of turkey chili or a few freshly fried eggs.
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Cook time: 20 to 25 minutes
Total time: 45 minutes
Yields: 9 slices
1/2 cup LouAna® 100% Pure Coconut Oil, melted
2 large eggs
1 cup buttermilk
1 cup all-purpose flour
1 cup coarse ground cornmeal
1 teaspoon salt
3/4 teaspoon baking soda
2 tablespoons granulated sugar
1/3 cup minced pickled jalapeños, plus more for topping.
1 1/2 cup grated sharp cheddar cheese
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and 8-inch square baking pan. Line with parchment paper and grease and flour the baking pan. Set aside.
In a medium bowl, whisk together coconut oil, eggs, buttermilk. Set aside.
In a large bowl, whisk together flour, cornmeal, salt, and baking soda and sugar. Add the wet ingredients all at once to the dry ingredients. Stir to combine, ensuring that all of the dry ingredients are moistened and incorporated into the batter. Stir in the minced jalapeño and cheddar cheese. Pour batter into prepared pan and smooth to the edges. Top with sliced jalapeños. Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and allow to cool for 10 minutes before slicing and serving.
Bread is best served warm and will last, well wrapped, at room temperature for up to three days.
Jalapeño Cheddar Cornbread Recipe photo credit: Joy Wilson and Jon Melendez