Jalapeño-Cheddar Cornbread

Precious Nkeih
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.
Prep Time
Cook Time
Jalapeño-Cheddar Cornbread
5 (3)
1 Tbsp
unsalted butter
1 cup
self-rising flour
1 cup
½ cup
seeded and diced jalapeños, from 2 to 3 peppers
½ cup
shredded sharp cheddar cheese
2 Tbsp
granulated sugar
½ tsp
1.5 cups
buttermilk, at room temperature
¼ cup
neutral oil, such as vegetable or canola
1 large
egg, beaten

1. Preheat the Oven

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.
Prepare the Pan

3. Mix Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, jalapeños, cheese, sugar, and salt.
Mix Dry Ingredients

4. Add Wet Ingredients

Whisk in the buttermilk, oil, and egg until just combined.
Add Wet Ingredients

5. Pour into Pan

Add the batter to the prepared pan.
Pour into Pan

6. Bake

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.
Slice and Serve
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