Description

This Sourdough Jalapeño Cheddar Cornbread combines the complex acidity of fermented flour with stone-ground cornmeal, offering a balanced flavor profile and superior texture. It features fresh jalapeños and sharp cheddar, making it a versatile savory bread perfect for any occasion.

Ingredients

Scale

1.5 cups Cornmeal
1 cup All-Purpose Flour
1 cup Sourdough Discard
1/2 cup Buttermilk
3 tablespoons Honey
1/2 cup Melted Butter
2 Large Eggs
2 Medium Fresh Jalapeños
1.5 cups Sharp Cheddar
1 tablespoon Baking Powder
1 teaspoon Sea Salt

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Instructions

Preheat the oven to 400°F (200°C) and place a 10-inch cast-iron skillet inside
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and sea salt
In a separate bowl, whisk together the sourdough discard, buttermilk, melted butter, honey, and eggs until smooth
Gently fold the wet ingredients into the dry ingredients until just combined
Fold in the diced jalapeños and 1 cup of the cheddar cheese, reserving 1/2 cup for topping
Remove the skillet from the oven, add a tablespoon of butter to coat, and pour in the batter
Top with the remaining cheddar cheese and slices of jalapeño
Bake for 25 to 30 minutes or until a toothpick comes out clea

Notes

Allow the bread to cool for at least 10 minutes before slicing for the best structure.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 6 g
Sodium: 380 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 32 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 65 mg