Homemade Jalapeno Cornbread

5 from 1 vote

This Skillet Cornbread made in the oven is incredibly moist and filled with so much flavor all thanks to buttermilk, savory cheddar cheese, jalapeño, and corn. Way better than Jiffy and perfect as an easy addition to dinner!

Prep Time5

Cook Time30

Total Time35

Course: bread, Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: people

Author: Rena Awada

Ingredients

1/2 cup applesauce unsweetened
3 eggs large
1/2 cup buttermilk
2 tablespoons olive oil
1 cup yellow cornmeal
2/3 cup whole wheat flour
1/2 teaspoon kosher salt to taste
1 teaspoon baking powder
1 cup cheddar cheese shredded
1 jalapeño diced
1/3 cup corn canned, drained

Instructions

Preheat your oven to 375°Fahrenheit and spray a medium-large skillet with cooking oil spray.
In a mixing bowl combine the applesauce, eggs, buttermilk and oil. Mix until well combined.
Stir in the cornmeal, flour, salt and baking powder.
Fold in the cheese, jalapeños and corn.
Transfer the batter into the prepared skillet and add some jalapeño slices on top, if desired.
Bake at 375°Fahrenheit for 30-35 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
Enjoy!

Notes

Oil: You can use any oil you have available such as avocado oil, grapeseed oil, etc. You may also use butter.
Store the leftovers in an airtight container in the refrigerator for up to four days for optimal fresh flavors.
Freeze the cornbread for up to six months. Store in a freezer-friendly bag or container.
Do not over-bake the cornbread or it will have a very dry texture.
Do not overmix the batter.

Nutrition