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Sourdough Jalapeno Cheddar Cornbread

Sourdough Jalapeño Cheddar Cornbread That's Perfectly Spicy

Deliciously tangy and spicy, this Sourdough Jalapeno Cheddar Cornbread is perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 15 minutes
Total Time 58 minutes
Servings: 8 slices
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cornbread Base
  • 1 cup Yellow Cornmeal Provides the base flavor and texture; substitute with other coarse grains if desired.
  • 1 cup All-Purpose Flour Gives structure to the bread; can be swapped for a 1:1 gluten-free baking blend.
  • 1 tbsp Baking Powder Leavening agent for texture; ensure it’s fresh for best results.
  • 1 tsp Baking Soda Works with buttermilk for additional lift.
  • 1 tsp Salt Enhances flavors and is essential for balance.
  • 2 tbsp Sugar Adds a touch of sweetness; omit if a savory profile is preferred.
Wet Ingredients
  • 1 cup Buttermilk Adds moisture and tang; substitute regular milk with vinegar for a quick buttermilk alternative.
  • 1 cup Sourdough Starter Imparts tangy flavor and aids in moisture; use either discard or active starter.
  • 2 Eggs Provide binding and structure.
  • 1/2 cup Melted Butter Adds richness; use extra for greasing the pan.
Flavoring
  • 1 cup Sharp Cheddar Cheese Contributes flavor and moisture; substitute with other cheese varieties as desired.
  • 2 Jalapeños Offers spice and depth; remove seeds for a milder flavor or omit entirely.
Optional for Topping
  • 1/4 cup Extra Jalapeños and Cheddar Use for added flavor and presentation that elevates the dish!

Equipment

  • Oven
  • Mixing bowl
  • Skillet
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C). If using a cast iron skillet, place it inside the oven to heat up.
  2. In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk until evenly distributed.
  3. In a separate bowl, beat the eggs and add the buttermilk, sourdough starter, and melted butter. Whisk until smooth.
  4. Gently pour the wet ingredients into the dry mixture. Fold together until just combined.
  5. Fold in the sharp cheddar cheese and chopped jalapeños, reserving a small amount for topping.
  6. Carefully remove the hot skillet from the oven and grease it with butter. Pour in the batter and spread evenly. Top with reserved jalapeños and cheddar.
  7. Place the skillet back in the oven and bake for 22-28 minutes, until golden brown and a toothpick comes out clean.
  8. Once baked, let the cornbread cool in the skillet for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 120mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 8mg

Notes

Serve warm, ideally alongside chili or with butter. Great for gatherings and quick snacks.

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