Moist Southern-style cornbread featuring jalapeños, cheddar, and dill pickles for a tangy, spicy twist.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1/4 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 1 cup whole milk or buttermilk
08 - 2 large eggs
09 - 1/4 cup vegetable oil or melted unsalted butter
→ Add-Ins
10 - 3/4 cup shredded sharp cheddar cheese
11 - 1/2 cup chopped dill pickles, well drained
12 - 1/4 cup finely chopped jalapeños, fresh or pickled
13 - 2 tablespoons pickle juice
14 - 2 tablespoons chopped fresh chives or green onions, optional
# Directions:
01 - Preheat oven to 400°F. Grease an 8-inch square baking pan or a 10-inch cast-iron skillet with cooking spray or butter.
02 - In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk together milk or buttermilk, eggs, vegetable oil or melted butter, and pickle juice until fully incorporated.
04 - Add wet ingredients to dry ingredients. Stir gently with a spatula until just combined; avoid overmixing.
05 - Carefully fold in shredded cheddar cheese, chopped pickles, jalapeños, and chives or green onions if using.
06 - Pour batter into prepared pan or skillet and smooth the surface with a spatula.
07 - Place in oven and bake for 28 to 32 minutes, or until top is golden and a toothpick inserted in the center returns clean.
08 - Rest for 10 minutes before slicing. Serve warm for optimal flavor and texture.
