1 cup cornmeal
1 cup all-purpose flour
baking powder
baking soda
1 teaspoon salt
1/2 cup granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup unsalted butter, melted (plus more for greasing)
1 cup shredded sharp cheddar cheese
fresh jalapenos, finely chopped (seeds removed for less heat)
scallions, chopped
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional for extra kick)
5. Add Flavor: Gently fold in the shredded cheddar cheese, chopped jalapenos, and scallions into the batter until evenly distributed.
6. Bake: Pour the cornbread batter into the prepared skillet or baking dish. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Butter It Up: While the cornbread is baking, melt an additional 2 tablespoons of butter. As soon as the cornbread is out of the oven, brush the melted butter generously on top for that extra buttery kick.
8. Cool and Serve: Let the cornbread cool in the skillet for about 10 minutes before slicing. Serve warm as a side dish or as a snack on its own!
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).