RACHEL’S BEST CORNBREAD // Cheesy Jalapeño-Fluffy and Moist ❤️ Step by Step

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

shredded cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

Butter a 10-inch cast iron skillet well and set aside.

Preheat the oven to 400°F.

In a bowl, combine 1 and 1/4 cup all-purpose flour, 1 and 1/4 cup yellow cornmeal, 1 and 1/2 teaspoon granulated sugar, 1 teaspoon baking soda, and 3/4 teaspoon salt. Whisk together until well incorporated.

In another bowl, whisk together 3/4 cup whole milk, 3/4 cup sour cream, and 2 large eggs.

Make a well in the dry ingredients and pour in the wet ingredients, mixing until just combined.

Add 8 tablespoons of melted butter and mix gently to avoid overmixing.

Fold in 1 cup of fresh sweet corn, 1 and 1/4 cup freshly grated sharp cheddar cheese, and 1 finely minced jalapeno.

Pour the batter into the prepared skillet and spread evenly.

Bake in the preheated oven for 20 minutes or until a knife comes out clean when poked in the center.

Let cool for 5 minutes before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens