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250ml Jalapeno Pepper Infused Olive Oil – fresh jalapeno spice
Garden Infuzions

Cheddar Cornbread Enhanced by Jalapeño Blend Olive Oil

Golden cheddar cornbread gets a lively kick from Jalapeno Pepper Infused Olive Oil, bringing savory heat, rich corn flavor, and a tender crumb to the table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Side Dish, Snack
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup shredded sharp cheddar cheese
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup Jalapeno Pepper Infused Olive Oil
  • 2 tablespoons unsalted butter melted
  • 1/2 cup canned or frozen corn kernels
  • 1 small jalapeño seeded and finely chopped

Equipment

  • 1 9-inch cast iron skillet Preheated for a crisp crust
  • 1 Large mixing bowl For dry ingredients
  • 1 Medium mixing bowl For wet ingredients
  • 1 whisk For mixing
  • 1 rubber spatula For folding batter
  • 1 set Measuring cups and spoons For accurate measuring

Method
 

Instructions
  1. 1. Preheat the oven to 400°F. Set a 9-inch cast iron skillet or 8x8-inch baking pan in the oven while it heats if you want a crisp bottom and edge.
  2. 2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. 3. Stir in the shredded cheddar cheese and corn kernels so they are evenly distributed.
  4. 4. In a separate bowl, whisk the buttermilk, eggs, Jalapeno Pepper Infused Olive Oil, and melted butter until smooth.
  5. 5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  6. 6. If using the hot skillet, carefully remove it from the oven and grease it lightly with a little butter or oil. Pour in the batter right away. If using a baking pan, pour the batter into the pan and smooth the top.
  7. 7. Sprinkle the chopped jalapeño over the surface. Bake for 22 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  8. 8. Let the cornbread cool for 10 minutes before slicing so the crumb sets up neatly.

Notes

The Jalapeno Pepper Infused Olive Oil adds bright pepper flavor and helps the cornbread stay tender. For a slightly sweeter version, add up to 1 extra tablespoon sugar. The batter should look thick but scoopable before baking.

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