Print
Ingredients
Scale
- 2 large eggs, whisked
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1½ cups sharp cheddar cheese, shredded
- 1 cup corn kernels
- ½ white onion, diced
- 2 medium jalapeno peppers, seeded and diced (approximately ½ cup)
Instructions
- Preheat oven to 350°F and heat a greased 8-inch cast-iron skillet inside.
- Whisk together eggs, vegetable oil, buttermilk, and cornmeal until combined.
- Mix all-purpose flour, baking powder, baking soda, salt, and garlic powder in a separate bowl.
- Combine wet and dry mixtures, stirring until just combined.
- Fold in cheddar cheese, corn, onion, and jalapenos.
- Pour batter into the hot skillet and bake for 45-50 minutes.
- Cool in the skillet for about 20 minutes before slicing and serving.
Notes
Use fresh jalapenos for best flavor.
Adjust jalapeno amount based on your heat preference.
Ensure baking powder and baking soda are fresh for optimal rise.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 2
- Sodium: 400
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 7
- Cholesterol: 45