Description
A classic cornbread recipe infused with tangy, cheesy flavors of street corn.
Ingredients
Units
Scale
- 1 cup flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 egg
- 1 jalapeno, finely chopped
- 8 oz cotija cheese
- Tajin seasoning
Instructions
- Preheat oven to 350°F. Butter or grease pan and line with a piece of parchment paper for easy removal. Make sure to press the paper into the pan, removing any air bubbles.
- In a large bowl, mix together dry ingredients- flour, cornmeal, baking powder, baking soda, salt and sugar. Whisk together to incorporate and set aside.
- In a separate bowl, whisk together melted butter, buttermilk, sour cream and egg. Make sure your butter is not too hot, because it could curdle the buttermilk. If your butter is hot, let it cool for several minutes until it’s warm before adding into the wet mixture
- Add wet ingredients to the dry and mix until just combined. Stir in chopped jalapeño pieces. Pour cornbread batter into the greased pan.
- Bake for 25-30 minutes in the oven. The cornbread will be golden brown on the edges when done. You can also poke test to see if it is cooked through. Poke with a toothpick or fork and if it comes out clean, it is cooked through. Cooking time may vary depending on how your oven cooks and the pan you are using.
- Le the cornbread cool for 5-10 minutes. Sprinkle the top with cotija cheese and Tajin seasoning. Slice and serve warm!
- Prep Time: 15 minutes
- Cook Time: 25 minutes