Jalapeño-Cheddar Cornbread
Precious Nkeih
October 6, 2021
This jalapeño-cheddar cornbread has crispy edges and a moist interior thanks to the convection function of the Anova Precision Oven. This cornbread has amazing flavor from the jalapeños and cheddar cheese and it is delicious served warm with butter.
Serves
6
Prep Time
00:10
Cook Time
00:18
5 (3)
946
Ingredients
1 Tbsp
unsalted butter
1 cup
self-rising flour
1 cup
cornmeal
½ cup
seeded and diced jalapeños, from 2 to 3 peppers
½ cup
shredded sharp cheddar cheese
2 Tbsp
granulated sugar
½ tsp
salt
1.5 cups
buttermilk, at room temperature
¼ cup
neutral oil, such as vegetable or canola
1 large
egg, beaten
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
2. Prepare the Pan
Place the butter into a cast iron skillet. Set over medium heat on the stovetop until the butter melts. Swirl the skillet to coat the bottom and sides with the butter.
3. Mix Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, jalapeños, cheese, sugar, and salt.
4. Add Wet Ingredients
Whisk in the buttermilk, oil, and egg until just combined.
5. Pour into Pan
Add the batter to the prepared pan.
6. Bake
Rack
Transfer to the oven and bake until golden brown on top and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
00:18 Timer
7. Slice and Serve
Slice and serve as a side dish topped with butter.
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