Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::6 servings
Ingredients
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1 cup cornmeal
1 cup all-purpose flour, sifted
1/4 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup vegetable oil
2 jalapeños, seeded and minced
1 small yellow onion, minced
3/4 cup shredded sharp Cheddar cheese
1 large egg, beaten
1 cup buttermilk
1 tablespoon vegetable oil, or as needed
Directions
Preheat the oven to 400 degrees F (200 degrees C). Place an 8 to 10-inch cast iron skillet in the oven.
Whisk cornmeal, flour, sugar, baking powder, salt, and pepper together in a bowl. Slowly stir in the 1/4 cup oil until mixture is crumbly. Stir in onions, jalapenos, and 1/2 cup cheese.
Fold in egg and buttermilk just until blended. Do not overmix.
Remove the hot skillet from the oven and swirl the 1 tablespoon oil around to grease the bottom and sides. Pour batter into the skillet.
Bake in the preheated oven until golden brown, 18 to 20 minutes. A toothpick inserted near the center should come out clean.
Sprinkle remaining 1/4 cup cheese on cornbread immediately after removing from the oven; let sit for a few minutes before serving.
Cook's Notes:
You can use 1 cup baking mix (such as Bisquick™) in place of all-purpose flour.
You can substitute 1 cup milk with 1 tablespoon lemon juice for buttermilk.