Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
8
Yield:
1 (10-inch) cornbread
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C). Place a 10-inch cast iron skillet in the oven.
Whisk cornmeal, flour, sugar, baking powder, salt, and pepper together in a bowl. Slowly stir in 1/4 cup oil until mixture is crumbly. Stir in onions, jalapeños, and 1/2 cup shredded cheese.
Fold in egg and buttermilk until just blended. Do not overmix.
Remove the hot skillet from the oven and swirl 1 tablespoon oil around to grease the bottom and sides. Pour bread batter into the skillet.
Bake in the preheated oven until golden brown and a toothpick inserted near the center comes out clean, 20 to 25 minutes.
Sprinkle remaining 1/4 cup cheese on cornbread immediately after removing from the oven; let sit for a few minutes before serving.
Cook’s Note
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.
Nutrition Facts (per serving)
327
Calories
17g
Fat
34g
Carbs
10g
Protein
