Moist, cheesy, and just the right amount of kick. It’s the cornbread recipe you’ll come back to all summer long!
Ingredients:
- 1 cup Fairhaven Mill Organic 100% Whole Grain Yellow Cornmeal
- 1 cup Fairhaven Mill Organic All-Purpose White Flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 3 large eggs
- ¼ cup neutral oil (canola, vegetable, or olive)
- 4 tbsp melted butter
- 1 cup shredded sharp cheddar cheese
- 1–2 jalapeños, finely chopped (remove seeds for less heat)
- Optional: 2–3 tbsp sour cream for extra moisture
Instructions:
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Preheat oven to 400°F. Grease an 8x8 or 9x9 square pan, or butter a cast iron skillet for crispier edges.
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In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
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In another bowl, whisk together the buttermilk, eggs, oil, and melted butter. Stir in sour cream if using.
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Pour wet ingredients into the dry and stir until just combined.
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Fold in cheddar cheese and chopped jalapeños.
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Pour the batter into your prepared pan and smooth the top.
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Bake for 20–25 minutes, or until golden on top and a toothpick comes out clean.
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Cool slightly before slicing. Serve warm with butter and honey!
Happy Baking!
- The Fairhaven Mill Team
